Grilled Chicken Lemon Skewers with Tzatziki Sauce

Ingredients:

Chicken Skewers

  • Skewers
  • 2 pounds Open Nature boneless skinless chicken breasts, cut into 1-inch cubes
  • 4 tablespoon fresh lemon juice
  • 3 tablespoon extra-virgin olive oil
  • 3 cloves of minced garlic
  • 3 teaspoons dried oregano
  • 1 teaspoon cumin
  • 1 teaspoon ground coriander
  • Salt & black pepper to taste

Tzatziki Sauce

  • 1 ¾ cups of Lucerne Greek Nonfat Plain Yogurt
  • Juice of a whole lemon
  • 2 tablespoon chopped fresh dill
  • 1 ½ cup of English cucumber, grated
  • 1 teaspoon grated garlic
  • Salt and pepper to taste

Instructions:

Chicken Skewers

  1. Add all ingredients into a bowl expect for the chicken and whisk together. This will be the marinade for the chicken. Add chicken and marinate to a freezer bag. Remove any air from bag and seal. Massage the marinade into the chicken and let marinate for up to an hour.
  2. Heat the grill or stove to medium-high heat. While heating up, assemble the chicken onto a metal or wooden skewers. If using wooden skewers, make sure to soak them in water for 30 minutes to prevent the wood from catching on fire.
  3. Oil grill grates or grill pan and place the marinaded chicken skewers on them. Grill the chicken for 4-5 minutes then flip and repeat the process until the chicken is perfectly cooked through. 

Tzatziki Sauce

  1. Peel and grate cucumber into a bowl.
  2. Add in Tzatziki ingredients and stir together until combined. Make sure to taste for seasoning and add more lemon juice if you want it more acidic. Refrigerate until ready to serve. 

To Serve

Finish skewers with some fresh chopped parsley and a hint of fresh lemon juice. Take the Tzatzki sauce and either drizzle a generous amount over each skewer or dip the skewer directly in. Just make sure not to double dip!

Crab Cakes

Ingredients:

  • 2 lbs. fresh crab meat
  • 1/3 cup Kraft Real Mayo
  • 2 large eggs
  • 1 tbsp chopped parsley
  • 1 tbsp Dijon mustard
  • 1 tsp fresh lemon juice
  • 1 tsp Old Bay seasoning
  • ¼ tsp cayenne pepper
  • ¾ cup Ritz Crackers, crushed
  • 1 tbsp olive oil
  • 1 tbsp butter

 

Instructions:

  1. In a large bowl, whisk together mayo, egg yolks, parsley, mustard, lemon juice, Old Bay, and cayenne until combined.
  2. Fold in crab meat and crushed Ritz Crackers and shape into 6-8 crab cakes. Place in the refrigerator for 30 minutes to create a firm foundation.
  3. Preheat skillet over medium heat and add butter and olive oil.
  4. Cook crab cakes for 4-5 minutes on each side until you get a beautiful golden-brown exterior.
  5. Drain on paper town and serve with lemon slices.

Grilled Ribeye

Ingredients:

  • 4 choice ribeye steaks
  • Extra Virgin Olive Oil
  • Salt
  • Ground black pepper

Instructions:

  1. Preheat a grill to high heat.
  2. Brush steaks with olive oil and season generously with salt & pepper
  3. Grill ribeye steaks at a high heat for 4 to 6 minutes, on each side, for medium-rare. Cook longer if desired.
  4. Remove steaks and let rest for 10 minutes before serving.  

Grilled Peaches

Ingredients:

  • 4 peaches, halved and pitted
  • 2 teaspoons olive oil
  • ½ cup Two Good vanilla Greek Yogurt
  • Toppings: Honey (for drizzle), mint leaves 

Instructions:

  1. Heat a grill over medium heat.
  2. Brush the peaches with oil. Place them on the grill, cut side down, and cook until grill marks develop, 4-5 minutes. Flip the peaches over and cook another 3-4 minutes on the second side.
  3. To serve, place a dollop of yogurt on each plate and top with peach halves, cut side up. Drizzle with honey and top with mint leaves.

Celebrity Chef Influencers Matt Horn