Try this easy, delish Mediterranean dish that can be served as is or over rice or with pesto potato salad,etc. It is a perfect end of summer dish or can be enjoyed anytime. It is light, and refreshing! You can also substitute other veggies if you like! ....and the sauce is awesome!!!!
2 boneless skinless chicken breasts cut into 1 inch chunks
1 Tbsp fresh chopped basil, or 1/2 Tbsp dried basil leaves
1 tsp dried oregano
juice of 1 lemon
1 Tbsp olive oil
2 cloves garlic, minced
1 large zucchini
1 small pineapple or 1 can pineapple chunks
1 yellow or red onion
1 1/2 Tbsp olive oil
salt and pepper to taste
1 cup low fat Greek or plain yogurt
1 Tbsp fresh chopped dill or 1/2 Tbsp dried dill
1/2 cucumber, peeled and finely grated (1/4 cup)
1 tsp lemon juice
2 small cloves garlic, minced
1/2 teaspoon salt
Combine basil, oregano, lemon juice, olive oil, and minced garlic in a large food storage bag; add cut -up chicken, coat evenly with the marinade and refrigerate for at least 1 hour or up to 2 days.
Cut zucchini, pineapple, and onion into 1/2 inch chunks. Brush the skewers lightly with olive oil and arrange with chicken, pineapple, zucchini, and onion. With a pastry brush, brush the assembled kebabs with remaining olive oil. Sprinkle with salt and pepper!
Set your gas grill or grill pan to medium high heat and arrange kebabs evenly. Cook for 10 to 12 minutes, turning often, until vegetables are tender and chicken is cooked through. Carefully remove kebabs from grill with an oven mitt.
Serve with tzatziki sauce.
In a bowl, combine the yogurt, dill, grated cucumber, lemon juice, minced garlic, and salt. Stir ingredients together and serve, or cover and refrigerate until ready to use.
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