Author Notes
When we said we were keeping things simple, we meant it.
There’s a BIG difference between simple and boring, though. The vibrant tang of lemon juice and red wine vinegar pumped up with simple dried herbs; the tender sustenance of all-pleasing chicken; the crisp + charred surprise of snap peas and summer-embodying basil — yep, definitely nothing boring going on here. —CAVA
Ingredients
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1 3/4 pounds
boneless + skineless chicken breasts, cut into 1 1/4-inch cubes
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1/4 cup
olive oil
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3 tablespoons
fresh lemon juice
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1 tablespoon
red wine vinegar
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2 teaspoons
dried oregano
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1/2 teaspoon
dried thyme
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salt and freshly ground black pepper
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1
bag snap peas
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1 bunch
fresh basil
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1
container Cava Tzatziki
Directions
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In a small bowl, whisk olive oil, lemon juice, red wine vinegar, dried oregano, dried thyme, and salt and pepper to taste. Place chicken in a gallon-size freezer bag, pour marinade over chicken, and toss carefully to cover. Seal bag and refrigerate for 45 minutes to 2 hours.
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Heat grill to medium-high heat. Slide pieces of chicken onto skewers, alternating with a bright leaf of basil and one or two snap peas in between pieces. Brush grill with a little oil to prevent sticking, then place skewers on grill and cook, turning halfway through, until chicken registers 165 degrees, about 7 to 9 minutes.
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Serve immediately with Cava Tzatziki for dipping.
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