Grilled Chicken Kebabs
2 cups plain yogurt
1 cup buttermilk
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
4 garlic cloves, finely minced
1 tablespoon fresh lemon juice
1/4 cup fresh orange juice
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon each of chopped fresh parsley, mint and oregano
1 1/2 teaspoons minced shallot
1 clove garlic finely minced
1/4 cup fresh lemon juice
1/4 cup orange juice
Salt and pepper to taste
3/4 cup extra virgin olive oil
6 boneless skinless chicken breast halves, cut into 1 inch cubes
6 bamboo skewers
Combine the marinade ingredients together in a non-metallic bowl and add the chicken pieces tossing to coat. Cover and refrigerate for 2-3 hours or overnight.
Soak bamboo skewers in warm water for one hour.
Remove chicken from the marinade and thread onto skewers. Preheat grill to medium. To prevent sticking spray grill racks with cooking spray or lightly brush each skewer with olive oil. Grill 8-10 minutes per side or until chicken is cooked through. Remove kebabs to individual plates or one large platter and drizzle with the vinaigrette. Serve with Greek salad and/or roasted potatoes.
For variety you could add 1-inch pieces of bell peppers and red onion to the skewers alternating with the chicken pieces.