DifficultyIntermediate

This keto-friendly recipe comes originally from Puerto Rico. The flavor of the chicken is spiced, and tangy because of the lime juice and tastes so good eaten straight away, but could also be allowed to cool and serve with a salad.

Yields4 Servings
Prep Time2 hrsCook Time20 minsTotal Time2 hrs 20 mins

Chicken Skewers with Fennel Yogurt
 1 ml Minced Garlic
 0.50 tsp Fine Himalayan salt
 0.50 tsp Freshly ground black pepper
 2 tsp Minced fresh oregano, or 1 tsp dried
 1 tbsp Extra-virgin olive oil
 1 tbsp Freshly squeezed lime juice
 1.50 lbs Organic boneless, skinless chicken breast

Instructions
1

Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling

2

In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form a paste.

3

Cut chicken breasts into 1-inch (2.5-cm) chunks and place in a glass container with a lid.

4

Pour the marinade over the chicken and stir to combine.

5

Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.

6

Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]).

7

Depending on the type of grill this may take 15 to 20 minutes.

8

Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.

9

Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking).

10

Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not to overcook.

11

Remove from the grill and serve immediately.

Category, , Cooking Method

Ingredients

Chicken Skewers with Fennel Yogurt
 1 ml Minced Garlic
 0.50 tsp Fine Himalayan salt
 0.50 tsp Freshly ground black pepper
 2 tsp Minced fresh oregano, or 1 tsp dried
 1 tbsp Extra-virgin olive oil
 1 tbsp Freshly squeezed lime juice
 1.50 lbs Organic boneless, skinless chicken breast

Directions

Instructions
1

Have ready 7 to 9 skewers. If using wooden or bamboo skewers, soak them in water for at least 30 minutes before grilling

2

In a bowl, combine the garlic, salt, pepper, oregano, oil and lime juice and stir to form a paste.

3

Cut chicken breasts into 1-inch (2.5-cm) chunks and place in a glass container with a lid.

4

Pour the marinade over the chicken and stir to combine.

5

Cover the chicken and refrigerate for a minimum of 2 hours, up to overnight.

6

Prepare a grill for direct cooking over medium heat (325 to 375F [170 to 190C]).

7

Depending on the type of grill this may take 15 to 20 minutes.

8

Remove the chicken from the refrigerator and thread it onto the skewers, spreading each piece as flat as possible and leaving a very small space between each piece.

9

Once the grill is hot, brush the cooking grates clean, if necessary (to prevent sticking).

10

Grill the kebabs over direct medium heat, keeping the lid closed as much as possible, until the chicken is firm to the touch and no longer pink in the center, 8 to 10 minutes total, turning once or twice during cooking. Take care not to overcook.

11

Remove from the grill and serve immediately.

Chicken Skewers with Fennel Yogurt

Leave a Reply

Your email address will not be published. Required fields are marked *