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A quick and easy meal with a touch of both Mexico and Greece.
For the dipping sauce:
Mix all ingredients in a bowl and refrigerate at least 1 hour while you get everything else ready.
For the marinade:
Mix all ingredients in a Ziploc bag.
For the kabobs:
Put the chicken, onion and green pepper in the Ziploc bag with the marinade. Marinate in the refrigerator for 1 hour.
Soak wooden skewers in water as chicken is marinating to prevent flare-ups on the grill.
Assemble chicken, onion and pepper on skewers and cook on medium-high heat on the grill for about 7-9 minutes. Don’t overcook.
Remove from grill when 99 percent cooked. Squeeze fresh lemon on kabobs, cover tightly with foil and let rest for 5-10 minutes. This will keep the chicken very moist.
Serve with sliced cucumber and pita bread, with dipping sauce on the side. Enjoy!
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