Ingredients
- 2 pounds boneless, skinless chicken breasts, sliced into long, thin strips (about 4-5 half chicken breasts)
- 1/2 cup olive oil
- 4-5 minced garlic cloves
- 1/2 cup chopped fresh parsley
- 2 tablespoons chopped fresh oregano
- 2 tablespoons chopped fresh dill
- Zest and juice of 2 lemons (zest before you juice!)
- 1 teaspoon red pepper flakes
- 1 teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Feta & Herb Yogurt sauce:
- 2 cups plain, full fat Greek yogurt
- 1 finely minced garlic clove
- 1/2 cup crumbled feta cheese
- 1 tablespoon chopped parsley
- 1 tablespoon chopped dill
- zest and juice of one lemon
- pinch of salt and pepper
cucumber salad:
- 1 shallot or 1/2 red onion, thinly sliced
- juice of one lemon
- 1 English cucumber, thinly sliced
- 1/4 teaspoon kosher salt
- about a teaspoon each of chopped fresh parsley and dill
Instructions
- First, make the cucumber salad and yogurt sauce.
- For each, simply combine ingredients in a bowl, mix to combine well, cover and stash in fridge while you move on with the chicken.
For Chicken Skewers:
- Mix all marinade ingredients (everything except the chicken) in a large bowl.
- Add chicken strips to bowl and coat completely with marinade.
- Thread chicken strips onto metal skewers.
- I use 12 inch long metal skewers and I usually get 8 full skewers with this amount.
- Grill over medium-high heat turning occasionally until you get nice grill marks all around and chicken is cooked through. This should take about 20 minutes.
- During the last 5 minutes add lemon halves, cut side down, to grill. Squeeze juice over chicken when serving.
- Serve with any or all of the following. Or simply serve with rice and a big salad.
- flat bread, naan, pita
- hummus
- yogurt sauce
- feta
- tomatoes
- cucumber salad
- fresh herbs
- grilled lemons
- grilled veggies/peppers
- olives
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: dinner, chicken recipes, grilling recipes
- Method: grilling
- Cuisine: American