Chicken Skewers & Potato Olives Salad

Potato Olives Salad 

Ingredients

• 3 lbs red potatoes, chopped
• 1 cup chopped celery
• ¼ cup chopped green onion
• 1 cup mayonnaise
• ½ cup chopped green olives with pimentos
• ½ tsp salt
• ½ tsp pepper
• ½ tsp paprika
• ½ tsp cumin
• 
  

Instructions

1. Bring a large pot of water to a boil. Add chopped potatoes and cook for 20 minutes. Allow to cool
2. In a large bowl combine all ingredients and mix well.
3. Flavors are best if salad is prepared a few hours ahead of serving.

Chicken Skewers

Ingredients

• 1 cup plain yogurt
• 1/4 cup lemon juice from 2 lemons
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon finely grated peeled fresh ginger
• 1 tablespoon kosher salt
• 2 teaspoons smoked paprika
• 2 teaspoons hot paprika
• 2 teaspoons freshly minced garlic (about 2 medium cloves)
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 2 pounds skinless, chicken breasts

Directions

1.Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours

Thread chicken tightly onto skewers. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately