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PrintMediterranean Shish Kebab with Grainy Mustard Aioli Sauce
The ketchup-yogurt marinade for these shish kebabs keeps the chicken flavourful and juicy, but it is really the aioli that takes this delicious recipe over the edge.
Mediterranean Shish Kebab with Grainy Mustard Aioli Sauce
4
boneless, skinless chicken breasts, chopped
4
1
red pepper(s), cubed
1
1
green pepper, cubed
1
8
mushrooms
8
Marinade for chicken
1/4 cup
ketchup
60 mL
1/4 cup
plain yogurt
60 mL
1/4 cup
vegetable oil
60 mL
1
lemon, juiced
1
1 tsp
allspice
5 mL
1/4 cup
cider vinegar
60 mL
salt, to taste
pepper, to taste
Aioli Sauce
2 cloves
garlic, minced
2 cloves
1/4 cup
mayonnaise
60 mL
2 tsp
grainy mustard
10 mL
1
lemon, juiced
1
salt, to taste
pepper, to taste
Preparation
Serves 4
Cook time :
30 min
|
Preparation time :
3 hours
Mediterranean Shish Kebab with Grainy Mustard Aioli Sauce
1
Combine ingredients for the marinade. Add chicken and marinate for at least 3 hours.
2
Alternate chicken, peppers and mushrooms on skewers. If using wood skewers, soak them in water first so they don't burn on the grill.
3
Grill for 4 minutes per side or until meat thermometer reads 165°F (74°C).
4
Drizzle with grainy mustard aioli sauce before serving.
Aioli Sauce
1
Combine ingredients for Aioli sauce. Store in refrigerator to blend flavours.
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