3 tablespoons, plus 1/4 cup extra virgin olive oil
1 Tbsp smoked paprika
1 tsp ground cumin
1/4 tsp cayenne pepper
1/8 tsp cinnamon
4 cloves garlic, finely chopped or grated
1 inch fresh ginger, grated
1/4 cup fresh cilantro and or parsley, chopped
2 pounds boneless skinless chicken breasts, cut into bite-size chunks
juice of 1 lemon (about 2 tablespoons)
2 tablespoons red wine vinegar
2 tablespoons honey
2 tablespoons chopped sun-dried tomatoes
2-3 cubed zucchini
kosher salt and black pepper
Instructions
In a bowl, combine 3 tablespoons olive oil,
the paprika, cumin, cayenne, cinnamon, 3 cloves
garlic, ginger, cilantro, parsley, and a pinch
each of chili flakes and salt. Add the chicken
and toss to coat. Marinate for 15 minutes or up
to overnight in the fridge.
Meanwhile, make the vinaigrette. In a jar, combine
1/4 cup olive oil, the lemon juice, red wine
vinegar, honey, sun-dried tomatoes, 1 clove
garlic, and a pinch each of chili flakes, salt,
and pepper.
Set your grill, grill pan, or skillet to
medium-high heat. Take skewers and thread the
chicken, artichokes, and asparagus pieces on.
Grill the skewers until lightly charred and
cooked through, turning them occasionally
throughout cooking, about 10 to 12 minutes
total. Alternately, you can roast the chicken
at 400 degrees for 20-30 minutes.
Serving
Suggestions
Serve the chicken with the vinaigrette and feta sauce spooned over top. Top with fresh herbs and serve with naan and additional feta on the side.
Originally Submitted
5/3/2021
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