Recipe
Mediterranean Shish Kebab with Grainy Mustard Aioli Sauce
Prep Time: 3 hr
Cook Time: 30 min
Serves: 4
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.
Contributed By: Developed for CFC by Chef Fouad El-Jadayel, Executive Chef at Centurion Conference and Event Center
Ingredients
Mediterranean Shish Kebab with Grainy Mustard Aioli Sauce:
4
boneless, skinless chicken breasts, chopped
1
red pepper, cubed
1
green pepper, cubed
8
mushrooms
Marinade for chicken:
1/4 cup (60 mL)
ketchup
1/4 cup (60 mL)
plain yogurt
1/4 cup (60 mL)
vegetable oil
1
lemon, juiced
1 tsp (5 mL)
allspice
1/4 cup (60 mL)
cider vinegar
salt, to taste
pepper, to taste
Aioli Sauce:
2
cloves garlic, minced
1/4 cup (60 mL)
mayonnaise
2 tsp (10 mL)
grainy mustard
1
lemon, juiced
salt, to taste
pepper, to taste
Instructions
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.