MEDITERRANEAN-STYLE CHICK'N SKEWERS
Yield Portion Size
|
TZATZIKI SAUCE:
|
|
| 1 cup |
Shredded cucumber
|
| 3 tbsp |
Finely chopped fresh dill
|
| 1 cup |
Greek-style yogurt or plant-based yogurt
|
| 1 tbsp |
Chopped garlic
|
| 1 cup |
Sour cream or plant-based alternative
|
| 1 oz |
Lemon juice
|
| 1 tsp |
Kosher salt
|
| 1/2 tsp |
Ground black pepper
|
| 1/2 cup |
Fresh cilantro, chopped
|
| 1/2 cup |
Extra virgin olive oil
|
|
KEBAB MARINADE:
|
|
| 1/2 cup |
Lemon juice
|
| 1 tbsp |
Paprika
|
| 1 tbsp |
Garlic powder
|
| 1 tbsp |
Kosher salt
|
| 1 tsp |
Ground black pepper
|
| 1 cup |
Extra virgin olive oil
|
|
TO COMPLETE:
|
|
| 2 lbs | |
| 8 |
Fresh cremini mushrooms
|
| 8 cubes |
White onion
|
| 8 |
Cubes red bell pepper
|
| 1/2 cup |
Vegan butter
|
| 1/2 cup |
Julienned sun-dried tomatoes
|
| 4 cups |
Cooked orzo
|
| 4 cups |
Baby spinach leaves
|
Nutrition information
| Amount per serving | % Daily Value | |
|---|---|---|
| Calcium | 295 mg | 30% |
| Carbohydrate | 127 g | 42% |
| Cholesterol | 37 mg | 12% |
| Total Fat | 129 g | 199% |
| Iron | 12 mg | 68% |
| Potassium | 997 mg | 0% |
| Calories | 1899 kcal | 95% |
| Sodium | 3665 mg | 153% |
| Protein | 68 g | 137% |
| Polyunsaturated Fat | 16 g | 82% |
| Saturated Fat | 29 g | 143% |
| Sugars | 13 g | 1% |
| Vitamin C | 46 mg | 77% |
Percent Daily Values are based on a 2,000 calorie diet
Directions
-
Step 1
TZATZIKI SAUCE: Place all ingredients in a small stainless-steel bowl. Whisk to incorporate. Allow to chill before service.
-
Step 2
KEBAB MARINADE: Whisk all ingredients together. Allow to chill before service.
-
Step 3
TO COMPLETE: Cut chick’n into 2-inch cubes. Place cubed chick’n and kebab marinade in a small bowl. Toss to incorporate.
-
Step 4
Place a single mushroom on an 8-inch wooden skewer, followed by cubed chicken, onion and bell pepper. Repeat this step 3 times then top with an additional mushroom.
-
Step 5
Ensure grill grates have been lightly oiled. Place marinated kebabs on the grill and allow to warm throughout on all sides as mushrooms, onions and peppers develop a slight char.
-
Step 6
In a medium sauté pan, add butter, sun-dried tomatoes and orzo. When orzo becomes hot, fold in the spinach until it begins to wilt.
-
Step 7
Place tossed orzo on a plate and top with grilled kebab. Garnish with tzatziki sauce, grilled lemon and a drizzle of EVOO.
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