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Chicken skewers marinated in Greek: Submitted by: Sophie M | Date Added: 17 Apr 2012
Listed in: Barbecue / BBQ - Poultry

175 ml (3/4 cup) plain yogurt
50 ml (1/4 cup) sour cream
80 ml (5 tsp. Tablespoons) crumbled feta cheese, packed
10 ml (2 tsp.) Finely chopped garlic
5 ml (1 tsp.) Fresh rosemary, finely chopped or a pinch of dried rosemary
1 ml (1/4 tsp.) Ground black pepper
From 10 to 12 chicken thighs boneless chicken (750 g / 1 1/2 lb)
2 large red peppers, seeded, cut into squares of 4 cm (1 1/2 in.) and bleached
2 medium zucchini, washed, sliced ​​4 cm (1 1/2 in.) and bleached
fresh rosemary (optional

Cooking Instructions

In a bowl, combine yogurt, cream, 45 ml (3 tbsp. Tablespoons) of cheese, garlic, rosemary and pepper. Add chicken and toss to coat. Cover and marinate in refrigerator for at least 2 hours or overnight.

Set the gas grill to medium-high. To facilitate the chicken, put chicken on two skewers at a time so you can return easily. Thread the peppers and zucchini alternately onto skewers. Place chicken and vegetables skewered on the grill. Cook chicken 8 to 10 minutes per side, that is to say until the juices flowing out of the meat is clear or that the meat thermometer registers an internal temperature of 77 ° C (170 ° F). Cook the skewers of vegetables a few minutes. Return the skewers occasionally during cooking.

Just before serving, put the chicken skewers in a serving plate. Sprinkle with the remaining cheese. Garnish with sprigs of rosemary.

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Chicken skewers marinated in Greek
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