Cyprus Chicken Kebabs with Mint
Ingredients
| 1 tbs extra virgin olive oil | ||
| 2 tbs apple cider vinegar | ||
| 1 tsp dijon mustard | ||
| 1/2 tsp dried oregano | ||
| 2 cloves garlic, minced | ||
| 2 tbs fresh parsley, chopped | ||
| kosher salt and black pepper to taste | ||
| 1 lb boneless, skinless, chicken breasts, cut into 12 even pieces | ||
| 1 zucchini, cut into 8 pieces | ||
| 8 cherry tomatoes | ||
| 4 wooden skewers, soaked in water for 30 minutes | ||
| 12 fresh mint leaves | ||
| 1 cup frozen peas, cooked | ||
| 1 tbs extra virgin olive oil | ||
| 1 clove garlic, minced | ||
| 1/4 tsp cumin | ||
| juice of 1 lemon |
Directions:
- Whisk together marinade ingredients and set aside 1 tbs for basting later.
- In a shallow dish, cover chicken with marinade until well coated. Cover and marinate in the refrigerator for several hours, turning occasionally.
- Using the four kebabs skewers, arrange 3 pieces of chicken and 2 pieces each of zucchini, peppers and tomatoes per skewer.
- To grill, coat a grill lightly with oil, then place skewers on a medium hot grill.
- Turn frequently and brush with the reserved marinade.
- Cook for 18-25 minutes or until the juices run clean. Cooking time will depend on the size of chicken pieces.
- While the kebabs cook, place dressing ingredients in a food processor or blender, blend until smooth, then set aside.
- After kebabs are done, let stand for 5 minutes, then serve with dressing on the side.
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