Yogurt Marinated Chicken Kabobs

We do a lot of grilling here in Florida. Most of the time I simply quick-season the meat beforehand, avoiding a lot of prep and planning. This recipe, however, is worth the wait. The acid in the yogurt makes the meat super tender, and the lemon, fresh mint, onion and garlic give it the perfect balance. I like to allow it to marinate at overnight, ideally, but if you give it a few hours it’s good too.

Check out the no-recipe recipe on the left for this cold Cassava Orzo Pasta Salad.

The arugula pesto is bright and peppery, with lemon and garlic to balance it out. Just put a small bowl with a spoon for everyone to pass around and drizzle over the grilled chicken. It’s delish, and another sneaky way to squeeze a green veggie onto the table.

Serve it with seasoned cauliflower rice or, my new favorite, Cassava Orzo Pasta Salad. It’s a no-recipe recipe, where I cook the orzo according to the package directions (I am in love with Jovial brand, it’s a game-changer for me, available in most organic grocery stores), then add some veggies, like halved grape tomatoes, Kalamata olives, red onion, peppers and Primal Kitchens Greek Salad dressing. It’s great with a little fresh crumbled feta on top, if you can tolerate the dairy, but you’re not missing a thing if you don’t add it.

Yield: 4

Living Delish & Nutrish: Tina Wells

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Yogurt Marinated Chicken Kabobs

Prep time: 30 MinCook time: 15 MinInactive time: 8 MinTotal time: 53 Min

Ingredients

Chicken and Marinade

• 1 5 ounce container Greek Style Almond Milk Yogurt
• 1 medium-size sweet onion
• 3 garlic cloves
• Juice of 1/2 lemon plus zest
• 2 Tablespoons dried mint or 1/4 cup fresh mint leaves 1/4 cup extra-virgin olive oil
• 4 boneless chicken breast halves, cut into 1 inch cubes Salt and pepper to taste

Arugula Pesto

• 2 cups arugula, packed
• 1 cup fresh basil leaves, packed
• 2 cloves fresh garlic
• 1/4 cup organic raw walnuts, cashews or almonds
• 1/4 cup extra virgin olive oil
• 1 lemon, juice and zest
• Salt and pepper to taste

Method

Chicken Kabobs

1. Mince the onion and garlic in a food processor or on a cheese grater. The result should be small pieces and juice.
2. Combine all ingredients in a bowl or in a plastic bag. Add the chicken and toss to completely coat. Cover or seal and allow marinate for 6 to 8 hours, refrigerated.
3. (If using wooden skewers, be sure to soak for 30 minutes before skewering meat.)
4. Dab off excess marinade with paper towels and discard before skewering. This ensures the meat will brown properly on the grill (or grill pan) and not steam from excess moisture.
5. Place on a pre-heated grill (or grill pan) and cook until until slightly charred and no longer pink in the center, about 10 minutes. Turn during cooking to brown on all sides.

Arugula Pesto

1. Mince the garlic in the food processor.
2. Add the nuts and pulse until they are to a fine crumb, being cautious to not grind to a paste consistency
3. Add the arugula and pulse to small pieces, then with machine running, add the oil in a slow stream. Adding the oil will emulsify the ingredients and finish chopping the nuts and arugula into a fine mixture
4. Add the lemon juice and zest and season to taste with salt and pepper, pulse again until well blended.

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©Tina Wells Luxury Brands, LLC

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