



Anyways, I did it again with thighs this time and it turned out infinitely better. I even jazzed it up with vegetables, so I could feel good about myself. So, take heart if your recipes don't work the first time around - worst comes to worst, you just eat dry chicken for a while and try again.





And learn from me, folks: don't broil your chicken breast for 40 minutes unless you like eating cardboard.





Chicken Souvlaki Kebabs with Tzatziki Sauce





Ingredients

Directions

Well, it's no fun to post your failures, but my culinary endeavors don't always go, ah, according to plan.Growing up, when mom served a whole roast chicken, everyone attacked the thighs, legs, and wings, leaving the the breast til the end because it was so dry. But once I got older and learned about nutrition (innocence is bliss!), I thought, "Oh fine! Breast is, I guess."When I saw these gorgeous kebab from The Iron You using breast meat, I thought, "this chicken breast recipe looks pretty awesome." But, alas, this was a big epic fail my first time around. The recipe itself wasn't the problem. It was the fact that I was too lazy to take out my grill and grill the darn chicken. Instead I set it to broil. According to the recipe, one broils for a few minutes and ta-da, you get nice grilled chicken Well, I broiled and nothing happened; when I peeked in the oven, I saw raw chicken still. Thus, I broiled some more... and more... and more....but I still saw pink. Finally, after 40 minutes, I got nice looking golden chicken skewers.Unfortunately, it's dry as heck. This means I got to eat very dry chicken for a whole week's worth of dinners. Yay. And our apartment was like a sauna.Alright, so it wan't that bad. But it's not great. And I want great food. Which means food with fat, of course.CHICKEN KEBAB1 lb chicken thighs, cut into chunks4 tablespoons olive oil2 tablespoons lemon juice2 cloves garlic, minced1 teaspoon dried oregano½ teaspoon fine grain sea saltGround black pepper to taste1 red bell pepper, cut1 green bell pepper, cut1 red onion, cutTZATZIKI SAUCE1 container (6 oz) plain Greek yogurt1 small cucumber, peeled and grated3 tablespoons lemon juice1 teaspoon fine grain sea salt1 tablespoon fresh mint, finely choppedIn a small bowl stir olive oil, lemon juice, garlic, oregano, salt and black pepper. Add chicken and marinate in the refrigerator for 1 to 2 hours.Make tzatziki sauce by combining all ingredients in a small bowl. Set aside.Soak skewers in water for 5 minutes. Remove chicken chunks from the marinade and skewer onto bamboo sticks, alternating with your red, green peppers and red onion slicesHeat a grill to medium-high or broil in oven. Grill the chicken kebabs, until cooked through and nicely browned on all sides and chicken is no longer pink in the center, about 8 minutes per side. Serve with tzatziki sauce.