Wednesday Night's Dinner: Greek Grilled Chicken Kabobs and Green Goddess Pasta Salad
I love Greek food and this is my ode to it. Here is my yummy recipe :)
Greek Grilled Chicken Kabobs
3-4 boneless skinless chicken breasts (or thighs)
16 oz. plain yogurt (plain greek yogurt is even better)
2 Tbsp. Oregano (fresh is best but dried works too)
2 Tbsp. Rosemary (again fresh is best but dried is ok too)
Zest of 1 lemon grated
Juice of 1 lemon (watch out for seeds
1/2 cup to 1 cup of feta crumbled to taste (can leave out if you are strapped for cash)
Cut chicken into chunks that you will fit onto kabob skewers. Toss into a casserole dish and dump rest of ingredients (yogurt, herbs, lemon zest, lemon juice, feta) on top of chicken and stir. Let marinate @ least 2 hours but you can leave it over night even, the longer you let it sit the more tender it will be.
Thread chicken onto skewers with pieces of red onion and bellpepper. Grill on bbq or indoor grill until cooked all the way through. Serve with my green goddess pasta salad.
My Green Goddess Pasta salad
8 oz plain yogurt
Dash of salt
Dash of garlic powder
1 box of pasta (I used Barilla mini picollini farfalle aka mini bowtie but orzo is best for this)
1/2 package sun dried tomatoes (soaked for 1 hr in hot water, then drained and chopped)
1/2 jar of capers
Liquid from the jar of capers
1 bunch of parsley torn into bits
Zest of 1 lemon grated
Juice of 1 lemon
1 cup of crumbled feta cheese
(optional: top finished salad with kalmata olives, cucumber slices, etc but I did not add them this time because this is what I could afford so its what I used)
Throw yogurt, zest of lemon, lemon juice, parsley, capers, caper juice, salt and garlic powder into food processor and whiz until it looks like dressing. Boil pasta and drain, rinsing with cold water to chill. Stir dressing into pasta and top with chopped sun dried tomatoes. Leave in refrigerator until cold.
Greek Grilled Chicken Kabobs
3-4 boneless skinless chicken breasts (or thighs)
16 oz. plain yogurt (plain greek yogurt is even better)
2 Tbsp. Oregano (fresh is best but dried works too)
2 Tbsp. Rosemary (again fresh is best but dried is ok too)
Zest of 1 lemon grated
Juice of 1 lemon (watch out for seeds
1/2 cup to 1 cup of feta crumbled to taste (can leave out if you are strapped for cash)
Cut chicken into chunks that you will fit onto kabob skewers. Toss into a casserole dish and dump rest of ingredients (yogurt, herbs, lemon zest, lemon juice, feta) on top of chicken and stir. Let marinate @ least 2 hours but you can leave it over night even, the longer you let it sit the more tender it will be.
Thread chicken onto skewers with pieces of red onion and bellpepper. Grill on bbq or indoor grill until cooked all the way through. Serve with my green goddess pasta salad.
My Green Goddess Pasta salad
8 oz plain yogurt
Dash of salt
Dash of garlic powder
1 box of pasta (I used Barilla mini picollini farfalle aka mini bowtie but orzo is best for this)
1/2 package sun dried tomatoes (soaked for 1 hr in hot water, then drained and chopped)
1/2 jar of capers
Liquid from the jar of capers
1 bunch of parsley torn into bits
Zest of 1 lemon grated
Juice of 1 lemon
1 cup of crumbled feta cheese
(optional: top finished salad with kalmata olives, cucumber slices, etc but I did not add them this time because this is what I could afford so its what I used)
Throw yogurt, zest of lemon, lemon juice, parsley, capers, caper juice, salt and garlic powder into food processor and whiz until it looks like dressing. Boil pasta and drain, rinsing with cold water to chill. Stir dressing into pasta and top with chopped sun dried tomatoes. Leave in refrigerator until cold.