Chicken Kebabs Paprika

Chicken Kebabs Paprika

1/4 C. olive oil

1/4 C. sherry wine vinegar

1 1/2 t. mild paprika

1 t. dried tarragon, crushed

1 t. minced garlic

1 t. salt

1/8 t. ground red pepper

1 pound skinless and boneless chicken breasts, cut in 1-inch pieces

1 sweet red bell pepper, cut in 1-inch pieces

Yogurt Dipping Sauce (recipe follows)

Preheat broiler. In a large bowl, combine olive oil, vinegar, paprika, tarragon, garlic, salt and ground red pepper. Add chicken pieces, stirring to coat well; marinate at least 20 minutes.

Meanwhile, soak 24 (8-inch) wooden skewers in water. On each skewer arrange 1 piece chicken and 1 piece bell pepper. On a rack, in a broiler pan, place skewers in a single layer. Broil, turning skewers once, until chicken is cooked, about 6 minutes. Serve with Yogurt Dipping Sauce.

Makes 24 kebabs, hors d’oeuvres-size. To make 8 entree-size kebabs, alternately thread 3 pieces chicken and 3 pieces pepper on each skewer.

Yogurt Dipping Sauce

1/2 C. plain yogurt

2 T. lemon juice

1 T. olive oil

1 T. honey

Salt and pepper to taste

Paprika for garnish

Combine all ingredients. Sprinkle with paprika just before serving.

Makes about 3/4 cup.

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