This flavorful and satisfying dish features grilled Rossdown Mediterranean Herb Chicken Skewers served with crispy garlic roasted potatoes and a creamy lemon-dill yoghurt sauce. The combination of savoury herbs, tangy lemon, and creamy yoghurt creates a truly delicious meal. The crispy potatoes and tender chicken are the perfect complement to the flavorful sauce. Enjoy this Mediterranean-inspired dish for a delicious and healthy dinner.
Course:
Dinner
Protein:
chicken 
Course: Dinner
Cuisine: Mediterranean
Servings
4
Prep Time
15 Minutes
Cooking Time
1 Hours
30 Minutes
Ingredients
- 1 package Rossdown Mediterranean & Herb Chicken Skewers
- 3/4 cup peeled garlic cloves
- 1 sprig garlic cloves
- 2 sprigs fresh thyme
- 3/4 cup olive oil
- 2 large Russet potatoes, peelend and cut into 1-1 1/2" chunks
- 1/2 tsp baking soda
- 1/4 cup chopped parsley
Lemon Dill Yoghurt Sauce
- 1 cup greek-style yougurt
- 5 tbsp garlic- infushed olive oil
- 2 tbsp fresh dill chopped
- 1 pinch cayenne pepper
- 1 pinch kosher salt
Directions
- Preheat oven to 325 F.
- To make the Lemon-Dill Yoghurt sauce, whisk together all ingredients until smooth and transfer to a small serving bowl. This can be made up to a day in advance and kept in the refrigerator
- In a small, oven proof dish, spread garlic, rosemary and thyme in a single layer and pour in olive oil to barely cover. Transfer to oven and cook until garlic is completely soft and lightly browned, about 45 minutes. Strain and reserve both garlic and oil separately. This can be prepared ahead and stored before straining, covered in refrigerator for 2- 3 weeks.
- Raise the oven temperature to 425 F
- In a pot, bring to a boil enough salted water to cover potatoes. Once boiling, add baking soda and potatoes and cook until beginning to soften along edges, but still firm in the middle, about 10 minutes.
- Drain very well and transfer to a mixing bowl along with ¼ cup garlic-infused olive oil. Toss well, shaking potatoes until slightly broken down around the edges and a bit of a slurry has formed around them.
- On a preheated, parchment-lined baking sheet, brushed with another 1 tbsp garlic-infused oil, arrange potatoes with plenty of space between them and transfer to oven. Bake until potatoes can be turned without sticking, 25-30 minutes, then flip and continue cooking until crispy and cooked through, about 15 minutes longer. Transfer to a bowl and toss with fresh chopped parsley, confit garlic cloves and fresh ground pepper to taste.
- In a medium sized skillet, brown Mediterranean herb chicken skewers on all sides and transfer to oven. Cook until chicken reaches an internal temperature of 165 F when checked at its thickest point, 8-10 minutes
- Goes great with a Greek salad!
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