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Categories:
Greek yogurt cilantro lemon juice clove garlic cayenne pepper salt lemons cilantro clove garlic olive oil Rub cayenne chicken breasts onion green pepper lemon
Viewed: 74 - Published at: 3 years agoIngredients
- 1 cup Greek Yogurt
- 18 cups Chopped Cilantro
- 2 Tablespoons Fresh Lemon Juice
- 1 clove Garlic, Minced
- 1 dash Cayenne Pepper
- Salt And Pepper, to taste
- 1- 1/2 whole Lemons, Fresh Squeezed
- 18 cups Cilantro, Chopped
- 1 clove Garlic, Minced
- 2 teaspoons Olive Oil
- 1 teaspoon Emeril's Chicken Rub (if You Can't Find This Use A Combination Of Thyme, Rosemary, Parsley, Salt And Pepper) Or Any Seasoning You Like
- 1 dash Cayenne
- 2 whole Boneless, Skinless Chicken Breasts Cut Into 1 1/2" Cubes
- 1 whole Medium Onion, Cut Into Pieces The Same Size As Chicken
- 1 whole Large Green Pepper, Cut Into Pieces The Same Size As Chicken
- 1/2 whole Lemon, To Squeeze On Cooked Kabobs
Method
- For the dipping sauce: Mix all ingredients in a bowl and refrigerate at least 1 hour while you get everything else ready.
- For the marinade: Mix all ingredients in a Ziploc bag.
- For the kabobs: Put the chicken, onion and green pepper in the Ziploc bag with the marinade.
- Marinate in the refrigerator for 1 hour.
- Soak wooden skewers in water as chicken is marinating to prevent flare-ups on the grill.
- Assemble chicken, onion and pepper on skewers and cook on medium-high heat on the grill for about 7-9 minutes.
- Dont overcook.
- Remove from grill when 99 percent cooked.
- Squeeze fresh lemon on kabobs, cover tightly with foil and let rest for 5-10 minutes.
- This will keep the chicken very moist.
- Serve with sliced cucumber and pita bread, with dipping sauce on the side.
- Enjoy!
