Name: Garlic Greek Yogurt Chicken Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups Greek yogurt; 1 cup milk; 8 cloves garlic, peeled & chopped; 2 – 4 Tablespoons Pesto Rosso (a.k.a., Sundried Tomato Pesto … recipe here); 1 Tablespoon Italian seasoning; 1 Tablespoon Red Robin seasoning (recipe here); Several large boneless, skinless chicken breasts, cut into chunks (the marinade will be enough for 4 – 6 large chicken breasts); Fresh veggies (I used red bell pepper chunks, cherry tomatoes, red onion chunks and sliced zucchini)

Ingredients

Scale

2 cups Greek yogurt
1 cup milk
8 cloves garlic, peeled & chopped
2 – 4 Tablespoons Pesto Rosso (a.k.a., Sundried Tomato Pesto … recipe here)
1 Tablespoon Italian seasoning
1 Tablespoon Red Robin seasoning (recipe here)
Several large boneless, skinless chicken breasts, cut into chunks (the marinade will be enough for 4 – 6 large chicken breasts)
Fresh veggies (I used red bell pepper chunks, cherry tomatoes, red onion chunks and sliced zucchini)

Instructions

Mix together the Greek yogurt, milk, garlic, Pesto Rosso and seasonings to make the marinade.
Put the chicken chunks into a container or bowl and pour the marinade over. Let the chicken marinate for at least 2 hours or overnight, stirring a couple times to ensure all the chicken chunks get a good “bath”. If using wooden skewers, make sure you soak them in water for at least an hour prior to cooking
Heat up the grill. Thread the chicken chunks onto skewers with vegies interspersed and grill the kebabs over high heat till seared, then move to low heat until the chicken is done.
Serve over hot cooked rice or quinoa or a bed of mashed potatoes.

Notes

Cook time & total time do not include marinating time.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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