I bought feta at Costco, so decided it was time for Mediterranean Chicken. I also made some Kale and Feta Dolmas to go with it.
Ingredients:
Main Dish:
- 2 chicken breasts cut into cubes
- 1/2 a large Vidalia onion cut in large oueces
- 1 pepper bell, cut into 1/5" quares
- 2 ounces feta, crumbled
Marinade:
- 2 teaspoon aweet paprika
- 1/2 teaspoon dry basil (or 2 teaspoons fresh, cut into small bits)
- 1/2 teaspoon dry oregano (or 1 teaspoons fresh, cut into small bits)
- 1/4 teaspoon smoked paprika
- 1 teaspoon salt
- 3 cloves garlic chopped (or 1 teaspoon powdered)
- 1 lemon juiced (or 1 tablespoon apple cider vinegar)
- 1/2 cup olive oil extra virgin
Garlic Yogurt Sauce:
- 3/4 cup greek yogurt + 1/4 cup milk
- 2 cloves garlic finely chopped (ot 1 teaspoon [powdered)
- 1 tablespoon fresh dill chopped (or 1/2 teaspoon dry)
- 1 tablespoon lemon juice (or 1 tablespoon apple cider vinegar)
- 1 tablespoon olive oil extra virgin
- 1/2 teaspoon salt , or to taste
- 1/2 teaspoon pepper, or to taste
Instructions:
- Add all the marinade ingredients to the small bowl and mix together.
- In a large bowl add chicken, peppers and onions;
- Pour the marinade over the chicken and veggies, place in refrigerator for at least half hour.
- Spread chicken and veggies on a sheet pan covered with parchment paper or a silpat mat.
- Roast for 20 minutes at 4000 degrees.
- Sprinkle with crumbled feta, and roast for 5 minute more.
(optionally - thread chicken, peppers, and onions on skewers, and cook on medium hot grill for about 15 minutes, turning often, until chicken is cooked through with the internal temperature at 165F) - Mix up the Garlic Yogurt Sauce ingredients in a small bowl.
- Serve the chicken with garlic yogurt sauce, stuff into pita bread if you have it.
Carole's Notes:
We liked this! I served it with kale and feta dolmas.We liked the leftovers even more with fresh pita bread the next day.
The recipe is adapted from https://eatingeuropean.com/mediterranean-chicken-kebabs/
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