Dijon Herb Crusted Chicken Kebabs
Ingredients
| 1 tbs extra virgin olive oil | ||
| 2 tbs apple cider vinegar | ||
| 1 tsp Dijon mustard | ||
| 1 tsp dried oregano | ||
| 2 cloves garlic, minced | ||
| 2 tbs fresh parsley, chopped | ||
| kosher salt and black pepper to taste | ||
| 3/4 lb of boneless, skinless, chicken breast cut into 12 even pieces | ||
| 1 zucchini, cut into 8 slices | ||
| 1 medium red bell pepper, cut into 8 pieces | ||
| 8 cherry tomatoes | ||
| 4 wooden skewers, soaked in water for 30 minutes | ||
| 12 mint leaves | ||
| 1 cup frozen peas cooked | ||
| 1 tbs extra virgin olive oil | ||
| 1 clove garlic, minced | ||
| 1/2 tsp cumin | ||
| juice of 1 lemon |
Directions:
- Whisk together the marinade ingredients, and set aside 1 tbs for basting later.
- In a shallow dish, cover chicken with marinade, until well coated
- Cover and marinate for at least 2 hours.
- Using four kebab skewers, arrange 3 pieces of chicken and 2 pieces each of zucchini, peppers and tomatoes per skewer.
- To grill coat lightly with oil with oil to prevent sticking.
- Place skewers on medium hot grill, turn frequently and brush with reserved marinade.
- Cook for 18-25 minutes or until the juices run clear.
- While kebabs cook place dressing ingredients in food processor or blender an puree until smooth.
- Serve kebabs with dressing on the side.
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