Makes 4 servings
Tools Knife • Cutting board • Mixing bowls • Mixing utensils • Measuring cups • Measuring spoons • Skillet • Tongs •
Ingredients
1 ½ lb chicken breast (or 2 packages of tempeh)
½ cup greek yogurt
¼ cup tahini
2 lemons, juiced
1 ½ tablespoons extra-virgin olive oil
2 garlic cloves, minced
¼ red onion, chopped
1 ½ teaspoons thyme
½ teaspoon oregano
½ tablespoon salt
½ teaspoon black pepper
12 8 inch bamboo skewers (optional)
Directions Step 1: Prepare ingredients
Cut chicken into ½ inch pieces. Mince garlic and chop red onion. Juice 2 lemons, set aside.
Step 2: Make the marinade
In a large mixing bowl, add ½ C greek yogurt, ¼ C tahini, juice from 2 lemons, 1 ½ Tbsp of extra-virgin olive oil, 2 minced garlic cloves, ¼ C chopped red onion, 1 ½ tsp of thyme, 1 tsp of oregano, ½ tsp salt, and ½ tsp pepper. Stir until well combined.
Step 3: Mix and marinate
Add the chicken to the yogurt marinade and mix until well combined. Cover and refrigerate for at least 1 hour or overnight.
Step 4: Cook the chicken
Heat a skillet over medium-high heat. Add the chicken / yogurt mixture and cook until chicken is cooked through and lightly browned, about 10-12 minutes.
Step 5: Eat and enjoy!
Serve with Mediterranean yellow rice and cucumber tomato greek salad. Eat and enjoy!