Thanks to Katie for this great recipe. I made dinner for the family yesterday and these kabobs were perfect. Unfortunately, I forgot my camera, so I has to take a de-skewered picture after I got home. Regardless, YUM! They were a big hit! I tripled the recipe!
I served these with salad, hummus, pita bread, kibbee and rice pilaf. Stay tuned for kibbee recipe. It was soooo good!
Recipe from: Good Things Catered ~ Katie
4 large boneless skinless chicken breasts, pounded evenly and cut into 2 in pieces
1 large red pepper
1 large yellow pepper (I used green instead)
1 large sweet onion (I used a combo of red and sweet onion)
2 large zucchini (I omitted)
1/3 c. olive oil, divided
1 lemon, juiced
1 can (6oz) tomato paste
1 c. yogurt
3 large garlic cloves, minced or pressed
2 Tbsp za'atar
1 Tbsp paprika
1 teaspoon salt, divided
2 teaspoons black pepper, divided
In large bowl combine 1/4 c. oil, lemon juice, tomato paste, yogurt, garlic, za'atar, paprika, 1/2 tsp salt and 1 1/2 tsp pepper.
Stir to combine thoroughly and add chicken pieces.
Coat chicken pieces evenly with marinade and place into fridge for at least 2 hours and up to 10.
Preheat grill on high while you make skewers.
Wash, prep and cut peppers, onion and zucchini into 1 1/2 - 2 inch pieces.
Place cut vegetables in a large bowl and coat with remaining olive oil, salt and pepper. Toss to combine.
Take chicken out of fridge and out of marinade onto paper towel lined plate.
Pat some excess marinade off chicken (not all) and thread onto skewer.
Thread peppers, onion, and zucchini between pieces of chicken.
Repeat until all ingredients are made into skewers.
Turn grill down to medium and place skewers on grill racks.
Cook until nice grill marks are obtained and flip.
Repeat on other side and turn the heat down to low to finish cooking.
When chicken has reached proper internal temperature (no longer pink) remove from grill and place on plate tented with foil for 10-15 minutes while you prepare the rest of the meal.