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Categories:
chicken breasts yellow pepper red onion tomatoes Bread green pitted olives olive oil fresh basil yogurt garlic lemon juice lemon wedges
Viewed: 33 - Published at: 9 years agoIngredients
- 1 1/3 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 1 large yellow pepper, cut into 1-inch pieces
- 1 large red onion, cut into thin wedges
- 16 large cherry tomatoes
- 6 oz sourdough bread, cut into 1-inch pieces
- 8 None large green pitted olives
- 1/4 cup olive oil
- 2 tbsp finely chopped fresh basil
- 3/4 cup plain Greek yogurt
- 2 cloves garlic, crushed
- 1 tbsp lemon juice
- None None Tabbouleh, to serve
- None None Lemon wedges, to serve
Method
- Preheat a grill pan or grill on medium heat. Thread chicken, pepper, onion, tomatoes, bread and olives onto 8 skewers. Mix oil and basil in a bowl; brush over skewers.
- Cook skewers, turning, for 6-8 mins, or until chicken is cooked through. Transfer to a plate. Cover with foil; let stand for 5 mins.
- Meanwhile, mix yogurt, garlic and lemon juice in a small bowl; season with salt and pepper.
- To serve, spoon tabbouleh onto plates; top with skewers. Serve with yogurt sauce and lemon wedges.
