Serves 4 People
20 Mins Prepartation
15 Mins Cooking
INGREDIENTS
2 pound boneless skinless chicken breasts, cut into bite size chunks
2 tablespoons extra virgin olive oil
1/3 cup plain Greek yogurt
1 tablespoon smoked paprika
1 tablespoon fresh cilantro, chopped
2 teaspoons ground cumin
3 cloves garlic, minced or grated
1 inch fresh ginger, grated
salt
Herby Lemon Olive Vinaigrette
1/4 cup fresh lemon juice + 2 teaspoons lemon zest
1/4 cup extra virgin olive oil
1/4 cup fresh cilantro, chopped
1/2 cup pitted green olives, torn
1 pinch crushed red pepper flakes
salt
1/3 cup crumbled goat cheese or feta cheese
METHOD
In a gallon size zip top bag, combine the chicken, olive oil, yogurt, paprika, cilantro, cumin, garlic, ginger, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.
Set your grill, grill pan or skillet to medium-high heat. Take skewers and thread the chicken pieces on.
Brush the chicken on the skewers lightly with olive oil. Grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes total.
To make the vinaigrette, combine the lemon juice, lemon zest, olive oil, cilantro, olives, crushed red pepper flakes, and a pinch of salt in a bowl. Stir in the cheese.
Serve the skewers drizzled with vinaigrette. Enjoy!
