Monday, February 8, 2010

Mediterranean Herbed Chicken Kabobs


A dish I tend to order when I'm dining at a Mediterranean restaurant are kabobs because they're flavorful and who can resist foods on a stick? For our Mediterranean inspired Superbowl spread, I prepared chicken kabobs inspired by this recipe taken from Cook's Illustrated.

The original recipe calls for creating an herb paste by processing fresh herbs, garlic and oil together. I opted not to make the paste but rather just combined the ingredients with chicken to marinate in. I plan on trying the herb paste in the future to see if the flavors are even more intensified. This combination of herbs would work just as well with pork, beef or even vegetable kabobs. I served the kabobs with a tzatziki sauce over dill cumin rice.

Mediterranean Herbed Chicken Kabobs
recipe inspired by Cook's Illustrated

3-4 pounds boneless skinless chicken breasts
4 medium cloves garlic, minced
2 tablespoons grated lemon zest
juice of 1 lemon
1/4 cup olive oil
1/4 cup fresh parsley leaves, minced
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
1 tablespoon fresh rosemary, minced
bamboo skewers

Cucumber Yogurt Sauce (recipe follows)

Preheat the oven to 350 or is using a gas grill, preheat for grilling. Place the bamboo skewers in a shallow dish and cover with water to soak before using.

Cut the chicken into bite sized cubes and place in a gallon sized storage bag.

Place the garlic, lemon zest, lemon juice, oil and herbs into the storage bag along with the chicken. Allow the chicken to marinate for 20-30 minutes.

Remove the bamboo skewers from the water and begin skewering a few pieces of chicken onto each just enough to cover 1/3 or 1/2 of the stick. Place the chicken skewers on the hot grill or on a baking sheet lined with foil. If baking, bake the skewers in the preheated oven for 20 minutes or until chicken is fully cooked (which will vary depending on how large you cut the chicken pieces). Serve warm with Tzatziki sauce over dill cumin rice.


Tzatziki Sauce

original Joelen recipe


1 cup Greek or Mediterranean yogurt
1/2 large cucumber, seeded and chopped
zest of 1 lemon
juice of 1 lemon
1/4 cup fresh dill
1/4 cup fresh rosemary leaves
1/4 cup fresh parsley leaves
1/4 cup fresh thyme leaves


Place all ingredients in the bowl of a food processor and process until smooth. Chill for at least 30 minutes for flavors to meld.
salt and pepper to taste