How To Make Chicken Kabobs: Mediterranean Kabobs

#Kabobs #ChickenKabobs #KabobsRecipe The Best Mediterranean Chicken Kabobs Recipe Ever! Learn How To Make Mediterranean Chicken Kabobs that will make you feel like you’re eating in Athens! Pair your Chicken Kabobs with Mediterranean Yellow Rice and homemade Tzatziki for the perfect Greek experience. Subscribe to our channel here: http://bit.ly/2zzR6BV Follow our Instagram here: http://bit.ly/2AyxPkb Like us on Facebook here: http://bit.ly/2Pa72zC Ingredients: * 3 chicken breasts, cubed * 7 cloves garlic, minced * Italian flat leaf parsley, chopped * 2 red peppers, cubed * 1 large red onion, cubed * 2 zucchini, sliced thick * 2 cups plain greek yogurt * 1 cucumber * 2 lemons * 2 cups Jasmine rice * 3 cups chicken stock * 2 tbsp butter * 2 fresh bay leaves * 1 tsp smoked paprika * 1 tsp turmeric * 1/4 tsp cinnamon * 1/4 tsp cumin * salt & pepper * olive oil Equipment: * Knife * Cutting Board * Sauce Pan w/ Lid * Large Bowl * Medium Bowl * Mixing Spoon * Tasting Spoon * Spoon, for seeding * Fork, for fluffing rice * Food Processor * 8 Skewers * Sheet Pan * Aluminum Foil * Saran Rap * Tongs * Grill * Stove Directions: Chicken Kabobs: Turn grill onto medium high heat. Cut chicken breast into large cubes. In a large bowl, combine 4 tbsp olive oil, salt, pepper, 1 tsp smoked paprika, juice of 1 lemon, 2 garlic cloves, and 1 tbsp chopped parsley. Mix well. Add your chicken to the marinade and refrigerate for at least 2 hours. Cut your red onions, bell peppers, and zucchini into large chunks. Remove chicken from refrigerator and start assembling the kabobs on wooden skewers. Cook the kabobs on grill and turn every 3-4 minutes until internal temperature of chicken reaches 165ºF. Remove from grill and let rest for 8-10 minutes before serving. Mediterranean Yellow Rice: Heat a medium size sauce pan on the stove over medium high heat. Melt 2 tbsp of butter. Add 2 cloves minced garlic to butter and sauté for 1 minute. Add turmeric, cinnamon, and cumin to butter and sauté until aromatic. Pour in your rice and sauté for 1-2 minutes to toast the rice. Crush your bay leaves in your hand and add to the rice. Pour in chicken stock and bring to a rolling boil. Once stock is boiling, cover sauce pan with lid, turn heat down to low and simmer for 20 minutes. Remove from heat, fluff rice with a fork and cover for an additional 5 minutes before serving. Tzatziki: In a medium bowl combine greek yogurt, juice of 1 lemon, 1 tbsp olive oil, 3 cloves minced garlic, and salt and pepper to taste. Mix well. Cut your cucumber down the middle and use a spoon to remove the seeds. Cut cucumber into chunks and place into food processor. Pulse cucumber until well chopped. Pour cucumbers onto a towel and strain out as much water as possible. Add your dried cucumber to the yogurt mixture and combine well. Let marinade for at least 30 minutes before serving. Plate, Garnish, & Enjoy :)