Description
These Foster Farms® Greek Chicken Skewers are a perfect addition to your summer grilling! Made with juicy and tender Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken Breasts, these skewers won’t disappoint.
Ingredients
Units
Scale
Greek Chicken
- 1/3 cup Olive Oil
- 1/4 cup Fresh Minced Dill
- 1 Tbsp Dried Oregano
- 5 Cloves Garlic, minced
- 1/3 cup Lemon Juice
- 1 1/2 tsp Salt
- 1 tsp Ground Black Pepper
- 2 pounds Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken Breasts or Thighs, sliced into long strips, about 1/3-1/2” thick.
Chickpea and Cucumber Salad
- 1/2 English Cucumber, thinly sliced
- 1 can (15 oz) canned Chickpeas, drained and rinsed
- 1 small Shallot, thinly sliced
- 1 pint Cherry Tomatoes, halved or quartered
For the Yogurt Sauce
- 1 1/2 cup Plain Greek Yogurt
- 1 1/2 Tbsp Lemon Juice
- 1/2 cup finely chopped English Cucumber (use remainder from salad)
- 2 Tbsp Fresh Minced Dill
- 2 Cloves Garlic, minced
- 1/4 tsp Salt
- 1/8 tsp Black Pepper
Instructions
- In a bowl, whisk together all ingredients for marinade/dressing, from olive oil to black pepper. Pour half of the mixture into a gallon zip top plastic bag. Reserve the other half for the salad.
- Add all of the Foster Farms® Simply Raised® No Antibiotics Ever Free Range Chicken to the zip top bag, removing as much air as possible, and seal in the bag with the marinade. Gently roll the chicken around until the marinade coats all of the pieces of chicken. Refrigerate until ready to use, at least one hour or overnight.
- For the salad, use a mandolin if possible to ensure that the cucumber and shallot are sliced very thin. Add cucumber, chickpeas, shallot and cherry tomatoes to a bowl. Toss with the reserved salad dressing. Cover and chill until ready to serve. Toss again before serving.
- At least 30 minutes before you prepare the chicken skewers, soak bamboo skewers in a pan of water. Preheat the grill to 375.
- When ready to grill, place the chicken onto the skewers in a ribbon pattern. With a small dish of vegetable oil and a handful of paper towels, use tongs to dip the paper towels into the oil, and lightly grease the grill.
- Place the chicken skewers onto the grill, and cool until they release naturally from the grill, about 5 minutes. Flip and cook another five. The thickest part of the chicken should read 165 degrees Fahrenheit on a meat thermometer. Remove them from the grill to rest prior to serving.
- Serve the grilled chicken skewers and the chickpea cucumber salad on a plate, with a side of yogurt sauce for dipping the chicken or adding as an additional dressing to the salad.