Cooking Classics
The Technique
Lemon-Oregano Chicken Kabobs
Grilled chicken is always a good choice to serve guests when entertaining as it is such a crowd pleaser. Lemon-Oregano Chicken Kabobs offer fresh citrus notes with a bold punch of oregano & garlic that pairs well with creamy Tzatziki Sauce. The combination can be served over pieces of homemade Small Batch Pita Bread for an irresistible main dish. Learn the simple technique for making this quick, festive meal & look for the curated collection of recipes to accompany the kabobs that are ideal for an array of lovely spring gatherings.
Lemon-Oregano Chicken Kabobs
makes 10 servings
Grill the chicken without the skewers to save time. Increase the cook time by a few minutes, if necessary.
Wooden skewers
2 1/2 lbs boneless, skinless chicken breasts
2 Tbsp chopped fresh oregano
2 Tbsp chopped fresh parsley
3 garlic cloves, pressed
3 Tbsp olive or vegetable oil
2 Tbsp lemon juice
1 1/2 tsp kosher salt
1/2 tsp freshly ground pepper
Garnishes: Lemon wedges & chopped fresh parsley
Tzatziki Sauce
Small Batch Pita Bread
Soak 10 to 12 {6-inch} wooden skewers in water for 30 minutes. Cut the chicken into 1-inch pieces. Thread the chicken on the skewers & place in a 13 x 9-inch sheet pan or dish. Stir together the oregano & the next 6 ingredients in a small bowl. Brush the mixture on both sides of the chicken. Chill 1 hour. Grill over Medium-High heat {about 400 degrees} 4 to 5 minutes per side. Remove from the grill once the juices run clear. Garnish, if desired & serve with Tzatziki Sauce & Small Batch Pita Bread.
Tzatziki Sauce
makes about 1/2 cup
1/4 large cucumber, seeded & grated
1/2 cup Greek yogurt
2 tsp chopped fresh dill
1 tsp fresh lemon juice
1 garlic clove, pressed
1/4 tsp kosher salt
Freshly ground pepper
Blot the cucumber well with paper towels to remove as much moisture as possible & place in a small bowl. Add the Greek yogurt & the next 4 ingredients, stirring well. Season with pepper.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Lemon-Oregano Chicken Kabobs
When entertaining, the chicken can be thread onto the wooden skewers up to a day ahead of time. Brush the marinade over them 1 hour before grilling as directed in the recipe instructions. Lemon-Dill Orzo Pasta Salad, Farro-Pine Nut Tabbouleh Salad, Lemon-Garlic Lentil Dip, Rosemary-Pine Nut Olive Tapenade & Small Batch Pita Bread pair well with the Lemon-Orangano Chicken Kabobs. Try Pecan Biscotti, Lemon Shortbread or Buttermilk Pound Cake for a selection of crowd pleasing desserts.
The Technique
A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.
No. 1
The Preparations
Soak 10 to 12 {6-inch} wooden skewers in water for 30 minutes. Cut the chicken into 1-inch pieces. Thread the chicken on the skewers & place in a 13 x 9-inch sheet pan. Stir together the oregano & the next 6 ingredients in a small bowl.
No. 2
The Marinating
When marinating meat with highly acidic ingredients such as lemon juice, it acts not only as a flavor component but as a tenderizer. Follow the specified time so as not to break down the protein too much before grilling. Brush the mixture on both sides of the chicken. Chill 1 hour.
No. 3
The Tzatziki Sauce
It is how the cucumbers are prepped for this popular sauce that will determine success. Removing as much moisture from them as possible will keep it thick, rich & well seasoned. Begin by removing the seeds from the cucumber. Simply, run a spoon through the cut portion. Next, swipe the cucumber over the large holes of a box grater. Place the shredded cucumber over paper towels & blot well with additional paper towels. Once relatively dry, the cucumber can be stirred into the sauce. Blot the shredded cucumber well with paper towels to remove as much moisture as possible & place in a small bowl. Add the Greek yogurt & the next 4 ingredients, stirring well. Season with pepper. Prepare up to 1 day ahead of time when entertaining.
No. 4
The Lemon-Oregano Chicken Kabobs
Grill over Medium-High heat {about 400 degrees} 4 to 5 minutes per side. Remove from the grill once the juices run clear. Garnish, if desired & serve with Tzatziki Sauce & Small Batch Pita Bread.
The Tune
“Where Have You Been All My Life” Gene Vincent
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