Chicken Breasts 1 cup olive oil
4 large Idaho potatoes
5 tbs minced garlic
1 teaspoon salt
1 teaspoon pepper
1 tablespoon dry oregano
1 tablespoon granulated garlic
1/3 cup chopped parsley
3 cups or canned chicken broth
Large pot
This is one of my favorite things to make. I love mine extra garlicy so I always add more garlic and white pepper.
Heat olive oil in pot
Cut potatoes in wedges and sprinke with salt and pepper. Place in large pot.
Season chicken with salt, pepper and oregano. Add to pot.
Add all other ingredients, bring to a boil and cover. Let simmer for 30 minutes.
Serve with broth.
Garlic Yogurt Chicken Kebabs
- 1/4 cup plain whole-milk yogurt (preferably thick Greek-style)
- 1/4 cup fresh lemon juice
- 6 garlic cloves, minced
- 2 teaspoon turmeric
- Salt and Pepper to taste
- 2 pounds skinless boneless chicken breast, cut into 1-inch piece
Whisk together yogurt, lemon juice, garlic, turmeric, and 1 teaspoon salt in a large bowl, then add chicken, stirring to coat. Marinate, covered and chilled, at least 8 hours.
If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
While grill heats, drain chicken, discarding marinade, and thread chicken pieces about 1/4 inch apart onto skewers.
Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.
Read More http://www.epicurious.com/recipes/food/views/Chicken-Kebabs-240166#ixzz0rjL6ipFZ
I serve this with rice and a garlic yogurt sauce
- 16 oz. plain cold yogurt
- 2 garlic cloves, minced
- 2 tablespoons lemon juice
- salt to taste
- Turemic
mix together. serve cold
