Summer Grilled Kebabs | #shorts

3 Просмотры

  • Спасибо! Поделитесь с друзьями!

    Вам не понравилось видео. Спасибо за то что поделились своим мнением!

admin
Издатель
It's officially grilling season! These citrusy, Greek Inspired Chicken Skewers with Tzatziki Sauce are a fun way to mix protein and veggies.

Serves 4

1 ¾ pounds boneless skinless chicken breasts, cut into 1 ¼ inch cubes
¼ cup + 2 tablespoons olive oil, divided,
2 tablespoons Marukan Genuine Brewed Rice Vinegar
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 ½ teaspoons dried oregano, divided
1 ½ teaspoons dried basil, divided
½ teaspoons dried thyme
Kosher or fine sea salt and freshly ground black pepper
2 large red bell peppers, diced into 1 ¼ inch pieces
3 small zucchini (about 1 pound), sliced into rounds ½ inch thick
1 large red onion, cut into 1 ¼ inch wedges
Vegetable oil, for the grill
Tzatziki Sauce, recipe below

In a bowl whisk together ¼ cup olive oil, lemon juice, vinegar, garlic, 2 teaspoons oregano, 1 teaspoon basil, the thyme, 1 teaspoon salt, and ½ teaspoon pepper.

Place chicken in a large resealable bag, pour olive oil mixture over chicken and press chicken into marinade. Seal bag and refrigerate 45 minutes to 2 hours. If using wooden skewers soak them in water for 30 minutes.

Place vegetables in a mixing bowl, add 2 tablespoons olive oil, remaining oregano, basil and a large pinch of salt and pepper.

Preheat grill to medium-high heat. Thread a red bell pepper, red onion, zucchini, 2 chicken pieces on to skewer and repeat twice.

Brush grill grates vegetable oil, place skewers on grill, close lid, and grill until chicken registers 165°F in center on an instant read thermometer, about 8-12 minutes, rotating once halfway through cooking. Serve with tzatziki sauce.

Tzatziki Sauce
1 English cucumber, grated
Kosher or fine sea salt
3 tablespoons Marukan Genuine Brewed Rice Vinegar, divided
1 ½ cups full fat Greek yogurt
½ bunch fresh dill, finely chopped
3 tablespoons olive oil
Freshly ground black pepper

Place grated cucumber in a colander. Add a pinch of salt and 1 tablespoon of vinegar. Let it rest to release its liquids for 15 minutes.

In a mixing bowl, combine the yogurt, minced garlic clove, 2 tablespoons vinegar, dill, and olive oil. Mix well. Season to taste with salt and pepper.

Place the cucumber in a tea towel and squeeze to release all remaining liquid. Add to the yogurt mix. Stir well. Cover and refrigerate until serving.
Категория
Маринады
Комментариев нет.

Следующее