A truly Mediterranean dish!
1½ lbs. chicken breast, cut into 1-inch cubes
Quick-cooking vegetables cut into 1-inch pieces: red onion, red & yellow bell pepper, zucchini rounds, mushrooms, etc.
Metal or wooden kabob skewers (if using wooden skewers, soak in water for a few hours to prevent burning)
½ cup Greek yogurt
2 tablespoons Peloponnese Tahini
2–3 tablespoons fresh lemon juice
2 tablespoons olive oil
2 peeled, crushed (but still whole) garlic cloves or 1 minced garlic clove
Seasoning to taste: salt, pepper, cumin, dried oregano, cayenne pepper, paprika
Mix all the marinade ingredients, add chicken cubes and coat well. You can do this either in a (covered) container or a plastic bag. Refrigerate for 4-8 hours, mixing occasionally.
Remove marinated chicken from refrigerator and assemble the kabobs, alternating chicken and vegetables. *If you used whole, crushed garlic cloves, please take them out of the marinade. This should make 4 good sized kabobs. Grill or bake until chicken is done. Season with extra lemon juice, salt, pepper and a pinch of oregano as desired. Great with rice pilaf and a green salad.
Serves about 4.