Kebobs are small pieces of meat or seafood that are seasoned or marinated and broiled, often with tomatoes, green peppers, onions, or other vegetables, usually on a skewer.
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12 Chicken tenders
1/2 cup Nonfat greek-style yogurt
2 tbsp Olive oil
4 cloves Garlic (grated)
2 Juice of lemons
1 tsp Chili powder
1/2 tsp Ground cumin
1 tsp Thyme (chopped)
2 cups Parsley
1 cup Mint
1 tbsp Fresno chili (minced)
1 Shallot (chopped)
1 clove Garlic (grated)
1/4 cup Sherry vinegar
2 tbsp Honey
1/2 cup Olive oil
Salt and pepper to taste
1/2 cup Nonfat greek-style yogurt
2 tbsp Olive oil
4 cloves Garlic (grated)
2 Juice of lemons
1 tsp Chili powder
1/2 tsp Ground cumin
1 tsp Thyme (chopped)
2 cups Parsley
1 cup Mint
1 tbsp Fresno chili (minced)
1 Shallot (chopped)
1 clove Garlic (grated)
1/4 cup Sherry vinegar
2 tbsp Honey
1/2 cup Olive oil
Salt and pepper to taste
Combine the ingredients in a resealable plastic bag. Marinate the chicken for at least 4 hours and up to 6 hours.
For the chimichurri, combine the parsley, mint, Fresno pepper, shallot, garlic, sherry, honey and lemon in a food processor.
Stream in the olive oil while the machine is running, until combined. Season with salt and pepper; reserve.
Remove the chicken from marinade and thread onto skewers. Season with salt and pepper.
On a grill or broiler, grill the skewers for 3-4 minutes on each side, until completely cooked through. Serve on top of pitas with sauce alongside.
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