INGREDIENTS
*One carton fat-free plain yogurt
* 85 g crumbled feta cheese with basil and sun-dried tomatoes
* 1 g lemon zest
* 30 ml fresh lemon juice
* 3 g dried oregano
* 3 g salt
* 0.5 g ground black pepper
* 0.3 g crushed dried rosemary
* 455 g skinless, boneless chicken breast halves - cut into 1 inch pieces
* 1 large red onion, cut into wedges
* 1 large green bell pepper, cut into 1 1/2 inch pieces
DIRECTIONS
1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for a few hours in the refrigerator.
2. Preheat an oven for high heat.
3. Load the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. You can throw away remaining yogurt mixture.
4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
*One carton fat-free plain yogurt
* 85 g crumbled feta cheese with basil and sun-dried tomatoes
* 1 g lemon zest
* 30 ml fresh lemon juice
* 3 g dried oregano
* 3 g salt
* 0.5 g ground black pepper
* 0.3 g crushed dried rosemary
* 455 g skinless, boneless chicken breast halves - cut into 1 inch pieces
* 1 large red onion, cut into wedges
* 1 large green bell pepper, cut into 1 1/2 inch pieces
DIRECTIONS
1. In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate for a few hours in the refrigerator.
2. Preheat an oven for high heat.
3. Load the chicken, onion wedges, and green bell pepper pieces alternately onto skewers. You can throw away remaining yogurt mixture.
4. Grill skewers on the prepared grill until the chicken is no longer pink and juices run clear.
0 comments:
Post a Comment