Mango Mustard

Directions for: Grilled Greek Kebabs with Little Potatoes

Ingredients

Marinade

cup olive oil

2 lemons, zest and juice

1 tsp dried oregano

2 tsp Dijon mustard

1 clove garlic, finely chopped

1 tsp sugar

Salt and pepper, to taste

1 Tbsp mayonnaise

Kebabs

2 cups Blushing Belle Little Potatoes, halved

6 boneless, skinless chicken thighs, cubed into 1-inch pieces

8 wooden skewers, dipped in water

Salad

2 cups cherry tomatoes, halved

4 Lebanese cucumbers, sliced

cup red onion, finely sliced

1 cup Feta cheese

1 cup pitted Kalamata olives

Directions

Marinade

1. Preheat the grill to medium.

Kebabs

1. In a measuring cup, mix all the ingredients of the marinade except the mayonnaise. Add a generous pinch of salt and pepper. Remove 1/3 cup of the marinade and pour into a large bowl. Add the potatoes and chicken pieces. Mix well to coat and marinate for 30 minutes or overnight in the refrigerator.

2. Skewer the bells and chicken cubes alternately on the wooden skewers. Grill over medium heat for about 6to 8 minutes on both sides. During this time, finish the vinaigrette. Add the remaining mayonnaise to the marinade.

Salad

1. In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.

See more: Chicken, Dinner, Grill, Potatoes, Poultry, Vegetables