Chicken and Grapefruit Souvlaki

Florida grapefruit is in season now and is a versatile ingredient that adds the perfect blend of sweetness, tanginess, and sophistication to everyday meals. This recipe uses Florida grapefruit and garlic to create a juicy marinade for chicken skewers.

• Ready In: 25 mins
• Serves: 4
• Yields: 4

Ingredients

• 1⁄2 teaspoon  grated florida grapefruit zest
• 1⁄4 cup florida grapefruit juice
• 1⁄4 cup canola oil
• 3  garlic cloves, minced
• 2  teaspoons dried oregano leaves
• 1⁄4 teaspoon  each  salt & fresh ground pepper
• 1  lb boneless skinless chicken breast
• 1  sweet onion, cut in chunks
• 4  grapefruits, wedges cut in half crosswise
• 1⁄2 cup  0% plain  Greek yogurt
• 2  tablespoons florida grapefruit juice
• 1  tablespoon  chopped of fresh mint
• 1  garlic clove, minced
• 1⁄4 teaspoon salt

Directions

1. In a shallow dish, stir together grapefruit zest, juice, oil, garlic, oregano, salt and pepper. Add chicken and toss to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. Yogurt Sauce: In a bowl, stir together yogurt, grapefruit juice, mint, garlic and salt. Cover and refrigerate.
3. Skewer chicken and onion onto 8 soaked skewers and end each with a grapefruit wedge. Place on foil lined baking sheet. Roast in 425 F (220 C) oven for about 15 minutes or until golden and chicken is no longer pink inside. Serve with Yogurt Sauce.
4. Broiling Option: Place skewers about 6 inches (15 cm) from broiler and cook for about 4 minutes per side or until chicken is no longer pink inside.
5. Tip: Soak wooden/bamboo skewers in water for at least 30 minutes before skewering chicken.