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Ingredients
For 6 Serving(s)
chicken-kebabs-with-garlic-sauce
- 1 c plain Greek yogurt
- 3 clv garlic
- 1 T tomato paste
- 3 T lemon juice
- 1/2 T za'atar
- 1/2 c olive oil
- 1/2 t salt
- 1/4 t ground coriander
- 1 t smoked paprika
- 1 lb boneless, skinless chicken breasts
- 1 egg white
- 2/3 c sunflower oil
- ice water
- 1 c mayonnaise
- 12 button mushrooms
- 2 red peppers
- 2 zucchini
- 2 pk halloumi cheese
- 2 lemons
- 4 Pita Bread
Chicken Kebabs with Garlic Sauce Directions
- In a large bowl, combine the yogurt, 3 cloves minced garlic, tomato paste, 3 tablespoons lemon juice, za’atar, olive oil, salt, coriander, and paprika. Fold in the chicken pieces, and toss to coat. Cover the bowl with plastic wrap and refrigerate overnight, until ready to grill.
- Place the remaining 6 cloves of garlic, a pinch of salt, and 2 tablespoons of the remaining lemon juice in the pitcher of a blender. Blend on high to mince the garlic, then, while the blender is running, add the egg white. With the motor still running, drizzle in half of the sunflower or canola oil in a slow stream. Switch the blender to slow, then slowly drizzle in the remaining 2 tablespoons of lemon juice, then the last of the oil. With the blender still on, add 1 to 2 tablespoons of ice water. The sauce should be the consistency of a light mayonnaise. Taste, and add salt if needed. If it’s too garlicky, fold in up to 1/2 cup of mayonnaise. Transfer to a bowl and refrigerate.
- Preheat grill to medium-high.
- Place the mushrooms, peppers, onion, zucchini, halloumi cheese, and lemon slices in a large bowl. Drizzle with some olive oil and season with salt and pepper. Toss to combine. Skewer the vegetables and cheese onto metal or wooden skewers (if you use wooden ones, soak in water for 10 minutes before this step).
- Skewer the marinated chicken on separate skewers, as you did the vegetables. Sprinkle with salt and pepper.
- Grill the skewers until the vegetables are nicely charred and tender, and the chicken is opaque in the center, and reads 165 F for dark meat, and 160F for white meat. Keep covered as you cook to keep warm.
- Serve with warm pita, with the garlic sauce ladled on top. Sprinkle with fresh thyme.