Best Grilled Chickenveggie Kabobs With Greek Yogurt Sauce Recipes

Grilled Chicken/Veggie Kabobs With Greek Yogurt Sauce image

Provided by Cookingrvc

Time 1h

Yield 4 serving(s)

Number Of Ingredients 15

16 ounces plain yogurt (if skim or low-fat yogurt is used, strain in coffee filter overnight before using, to remove excess)
1 cucumber, peeled and seeded, grated
4 teaspoons olive oil
3 garlic cloves, minced (pressed through a garlic press)
1 teaspoon white vinegar
salt and pepper
6 boneless chicken cutlets
2 (2/3 ounce) packets Good Seasons salad dressing mix, prepared according to packet instructions
3 zucchini, sliced into 2 inch rounds
2 large onions, quartered
2 green peppers, trimmed an cut into 2 inch squares
potato, small, whole, 2 cans
skewer
pita bread (optional)
olive oil (optional)

Steps:

For yogurt sauce: Mix all ingredients and refrigerate overnight.
For chicken and veggies: Cut chicken breasts into 2" pieces.
Marinate in one of the prepared Good Seasons dressing for at least 1 hour. (The other one will be used for basting)
Remove chicken from marinade--discard marinade.
Alternately thread chicken, zucchini, onions, and green peppers on skewer (can cook veggies separately from chicken if desired) On separate skewers thread potatoes.
Preheat grill until hot.
Baste potatoes with dressing and place on grill, turning and basting occasionally--cook until browned.
Grill chicken until cooked, basting occasionally.
Veggies are done when they're tender and darkened around the edges.
Brush both sides of pita with olive oil and grill for 3 minutes each side.
Serve chicken, veggies, and potatoes with yogurt sauce and pitas.

Grilled Chicken and Veggie Kabobs Atop Sage Rice image

Provided by PaulaG

Categories Brown Rice

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 23

1 cup reduced sodium soy sauce
1 cup chicken broth
4 tablespoons balsamic vinegar
4 tablespoons honey
4 tablespoons extra virgin olive oil
1/2 teaspoon liquid hot pepper sauce
2 tablespoons finely snipped fresh sage
1/2 teaspoon ground ginger
4 garlic cloves, minced
1/2 teaspoon fresh ground pepper
3/4 teaspoon liquid smoke
2 tablespoons toasted sesame seeds
1 cup long grain brown rice
2 3/4 cups chicken stock
1 teaspoon sesame oil
2 teaspoons sesame seeds
3 tablespoons finely snipped fresh sage
3 boneless skinless chicken breasts, cut into 1 inch chunks
1 medium yellow squash, cut in half and then in 3/4 inch chunks
1 medium zucchini, cut in half and then in 3/4 inch chunks
1/2 vidalia onion, cut vertically and then into thirds
8 -10 mushrooms, cut in half
1/2 medium red bell pepper, cut in 1-inch chunks

Steps:

In blender jar, combine all ingredients for the marinade except for sesame seeds.
Blend completely, stir in sesame seeds.
Reserve 1 cup of marinade and pour remainder over the chicken, cover and refrigerate 8 to 24 hours.
About 1 hour before cooking, place cut vegetables in a glass bowl and pour ½ cup of the reserved marinade over them.
Allow vegetables to stand at room temperature for approximately 45 minutes.
While vegetables marinade, bring the chicken stock for the rice to a boil along with 1 Tbsp of the sage.
When stock boils add the brown rice, stir, cover and cook for 45 to 50 minutes.
Warm sesame oil in small skillet, add sesame seeds and toast until lightly browned and fragrant; set aside.
Thread the chicken and vegetables onto 4 skewers alternating the chicken and vegetables.
Grill kabobs 20 to 25 minutes over medium heat or until chicken is thoroughly cooked and vegetables are crisp tender.
Baste frequently with remaining marinade.
When rice has finished cooking, stir in remaining 2 Tbsp of sage and toasted sesame seeds.
Serve the chicken kabobs over the rice.
The cook time does not include the marinade time for the meat.