Marinated Chicken Kebabs - Lemon & Herb (+/-740g)

Packed 4 kebabs in a portion. (740g)

Tzatziki and extra lemon Chicken Kebabs

For the chicken:

• 2 teaspoons crushed red pepper
• 2 teaspoons sweet paprika
• 1 cup plain whole-milk Greek yogurt
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoons tomato paste
• 2 teaspoons coarse salt
• 1 teaspoon freshly ground black pepper
• 6 garlic cloves, roughly chopped
• 1 lemon, juiced
• 1 lemon, cut into wedges/sliced for serving
• 2 1/4 pounds boneless skinless chicken (thighs and/or breasts), cut into 1 1/4-inch cubes Instructions

• Combine the crushed red pepper and paprika in large bowl and stir in 2 tablespoons of hot water and let stand for 5 minutes. Add the yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to combine. Stir in garlic and lemon juice, then chicken. Cover and chill at least 1 hour.
• Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with salt and pepper.
• Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter.
• Serve with tzatziki and extra lemon wedges