Join Chef Steven Leake for a live cooking demonstration straight from the kitchen at Southwest Tennessee Community College.

RECIPE

Servings: 4

Prep Time: 20 Minutes

Cook Time: 10 Minutes

Total Time: 30 Minutes, plus at least 4 hours to marinate

INGREDIENTS

1¾ lbs. boneless, skinless chicken breasts or thighs

2 large Bell peppers (cut into 1.5 inch pieces)

2 medium Zucchini (sliced into 1/2 inch rounds)

1 large Red onion (cut into 1.5 inch pieces)

1 cup of Greek yogurt

1/2 cup Lemon juice

½ cup water or chicken stock

1/2 cup Olive oil

½ teaspoon paprika

4 large garlic cloves, minced

1/2 teaspoon fresh dill

1/2 teaspoon fresh parsley

¾ teaspoon oregano

1¼ teaspoon salt

freshly course ground black pepper to taste

Metal stainless steel skewers

INSTRUCTIONS

Prep the chicken and vegetables. Cut all the chicken and veggies (except the zucchini) into 1.5-inch bite-size pieces. For the zucchini, slice it into rounds.

Make my marinade for chicken kabobs. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, water/stock, garlic, dill, parsley, oregano, paprika, sea salt, and black pepper. Stir well to mix.

Skewer the chicken pieces and vegetables, alternating for variety.

Let it all marinate. Place skewers in a casserole dish or on a rimmed baking sheet, and pour the marinade on top. Cover with foil or plastic wrap, and refrigerate for at least 30 minutes up to 4 hours.

Fire up the grill. After preheating, place the chicken kabobs on the grill and close the lid. Grill, flipping once, until the chicken is cooked through and your veggies have a little char to them.