Kabob-OFF part 2 - Greek Kabobs with Lemon Pea RisiBisi and Mint Yogurt Sauce

Part two of my recent fascination with kabobs... I loved the ones from before but must say that Jimmy couldn't remember the Thai ones after having these the other night...

Grilled Chicken Mushroom Pepper and Tomato Kebabs

1 large yellow onion, chopped
4 cloves garlic
1/4 cup fresh lemon juice
1 Tbs paprika
1 Tbs chopped fresh thyme
1/2 tsp cayenne pepper
freshly ground black pepper
1 cup plain Greek yogurt (0 or 2%)
1 1/2 lb boneless, skinless chicken breasts cut into 1-inch cubes
Salt
1 package whole mushrooms
1 pint cherry tomatoes
1 green pepper, cut in thick pieces for skewering

To prepare the marinade, in a food processor, combine the onion, garlic, lemon juice, paprika, thyme, cayenne, and 1/2 tsp black pepper.  Pulse to mix.  Add yogurt and pulse again to mix.

Place the chicken cubes in a nonreactive bowl, pour marinade over the cubes, and stir to coat.  Cover and refrigerate, about 8 hours.

If using wood skewers, soak in water to cover, at least 30 minutes.  Prepare a grill for direct grilling over medium heat.  Remove the chicken from the marinade, reserving the marinade, and thread onto skewers, alternating with mushrooms peppers and tomatoes. Sprinkle with kosher salt.  Place skewers on grill, turning and basting once with reserved marinade, until the chicken is no longer pink in the center, 4-5 minutes per side.  Transfer to warmed plate and serve with yogurt sauce (below).

(From A Taste of the World, 2008)

Yogurt and Mint Sauce

1/4 cup fresh lemon juice
1 Tbs extra virgin olive oil
1/3-1/2 cup Greek yogurt
1 crushed garlic clove
1/4 tsp kosher salt
2 tsp chopped fresh mint
1 tsp chopped fresh oregano
1 tsp small capers
1 Tbs mayonnaise

Pulse in small food processor and serve room temp (or zap in microwave before serving to make slightly warm).

Lemon Pea RisiBisi

3-4 Tbs butter (salted)
1/2 yellow onion - diced
2-3 cloves garlic, minced
2 cups arborio rice
4-5 cups chicken broth
2 lemons for juice
handful of mint leaves
salt and pepper
1 cup fresh small green peas (or frozen if not available)

Prepare similar to regular risotto.  In large flat pan with lid, melt butter over medium heat.  Put in onion and saute until soft, 5-7 minutes.  Mince garlic in pan.  Put arborio rice in pan and stir to coat with butter.  Cook 3-5 minutes until fragrant, stirring frequently so doesn't stick to bottom.

Squeeze 1 lemon over rice, avoiding seeds, and stir to cook off juices.  In 1/2 cup increments, pour in chicken broth and let simmer until most of the broth has evaporated.  Continue to pour in broth portions while occasionally stirring rice.  Rice will slowly cook and become creamy.  Chop about half of mint leaves and pour them as well as the peas into the rice when rice appears about half-done.  Continue to add broth to the rice.  As rice begins to be done, squeeze the other lemon in for flavor, add salt and pepper to taste, and sprinkle with remaining mint leaves.  Serve with yogurt sauce on top of both rice and kabobs.

Enjoy!