INGREDIENTS

2 lbs chicken breasts (approx. 2-3 chicken breasts)
1/2 cup olive oil
3 Tbsp Milford Spice Ravensview Rosemary Garlic Seasoning
1 tbsp salt
1 Tbsp lemon

For the feta sauce:

4-6 ounces feta cheese
1/4 cup plain Greek yogurt
1 clove garlic grated
juice from 1 lemon
1/4 cup chopped fresh tender herbs, such as dill, basil, or parsley (or 2 tablespoons dried herbs)
1/4 teaspoon smoked paprika
1 pinch crushed red pepper flakes

DIRECTIONS

·         Cut chicken breasts in cube shapes about 1 inch on each side

·         Soak skewers in water

·         Add chicken pieces in a bowl. Throw in olive oil, lemon juice, and Ravensview Rosemary Garli. Mix well to allow the flavors to mix and then cover the bowl with a plastic wrap. Refrigerate for a minimum of 1 hour. 

·         Combine the feta, yogurt, garlic, and lemon juice in a blender and blend until smooth and creamy. Stir in the herbs, paprika, and a pinch of red pepper flakes. If desired, thin with additional lemon juice.

·         Heat up pre-seasoned cast iron grill pan. I keep heat on high. Usually the heat will be higher middle of the pan than sides so flip skewers accordingly. Usually I try to cook for 4 minutes on each side to cook chicken thoroughly. Move skewers from the sides of the pan to the middle as some skewers finish cooking. Then add new ones on the sides.

·         Serve chicken kabobs with cucumbers, tomatoes, naan, and feta sauce.


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