YOGURT-MARINATED CHICKEN KEBOBS RECIPE FOR TODAY

YOGURT-MARINATED CHICKEN KEBOBS
BY DAPHNE OZ of THE CHEW
2 cups Greek yogurt
1/2 orange (zested, 1/4 cup juice)
2 cloves garlic (minced)
1 teaspoon cumin (toasted and ground)
1 1/2 pounds chicken breasts (about 4, boneless skinless, cut into 2-inch pieces)
Kosher salt and freshly ground black pepper (to taste)

SALSA VERDE
1 clove garlic (peeled and smashed)
1/2 bunch mint leaves
1/2 bunch parsley leaves
2 fillets anchovies (oil-packed)
1/2 orange (zest and juice, other half reserved for garnish)
1/2 cup olive oil
salt and pepper (to taste)

Step-by-Step Directions
In a large mixing bowl, add yogurt, zest of half an orange, 1/4 cup orange juice, garlic and cumin and stir to combine. Season wtih salt and pepper. Add the chicken and toss to coat. Cover and marinate chicken for at least 2 hours, or overnight.

Preheat oven to 425º F. Fill a baking dish with water and soak 8-inch bamboo skewers for 30 minutes. Line a baking sheet with aluminum foil and spray with nonstick cooking spray.

Skewer the soaked skewers with 3 pieces of chicken each, pushing them together toward the top of the skewer. Place skewers on prepared baking sheet and bake for 15-20 minutes.

Serve Yogurt-Marinated Chicken Kebobs with Salsa Verde.

For the Salsa Verde: in a food processor or mortar and pestle, add the garlic, parsley, mint, anchovies and the juice and zest of half an orange. Grind to a paste. Slowly drizzle in the olive oil and blend to combine. Season with salt and pepper.

Tips:
- Reserve some of the yogurt marinade, before adding the chicken, and serve on the side as a dipping sauce!
- Instead of chicken, use pork or beef!