MATT MOORE / COOKBOOK AUTHOR: "Have Her Over for Dinner; A Gentleman's Guide to Classic Simple Meals"
½ Cup Extra Virgin Olive Oil
¼ Cup Red Wine Vinegar
1 lb Boneless Chicken Breasts, diced into 2 inch cubes
1 Medium Red Onion, diced into 2 inch pieces
1 Green Bell Pepper, diced into 2 inch pieces
1 Cup Cherry Tomatoes
2 Teaspoons Fresh Oregano
Kosher Salt
Fresh Cracked Pepper
(10 inch) Bamboo Skewers, soaked in water for at least 10 minutesTzatziki
1 Cup Plain Greek Yogurt
2 Cloves Garlic, finely minced
¼ Cup Seedless Cucumber, grated
1 Teaspoon Lemon Juice
1 Teaspoon Fresh Mint, finely chopped
At least one hour before grilling, add oil and red wine vinegar into a large Ziploc® bag. Season chicken, onions, peppers, and tomatoes liberally with salt, pepper, and oregano; add to bag. Marinate up to three hours in advance, keeping in refrigerator. Heat grill over medium high. Begin assembling kebabs, ensuring an even distribution of chicken, onions, peppers, and tomatoes on each skewer, set aside. Prepare Tzatziki by combining the remaining tablespoon of olive oil with the yogurt, garlic, cucumber, lemon juice and mint. Fold mixture until thoroughly combined; cover and refrigerate until ready to serve. Meanwhile, add kebabs to a covered grill and cook, turning every 2-3 minutes, until internal temperature reaches 165 degrees F, about 8 - 10 minutes. Remove kebabs from grill, rest briefly, and serve alongside Tzatziki. ENJOY!
Chicken Kebabs
1 Tablespoon Extra Virgin Olive Oil
