Yield: 6 Servings
|6 \N||Chicken breasts, skinned and boned|
|4 \N||Garlic cloves, skinned (up to 6)|
|\N \N||Sea salt|
|1 \N||Lemons, juice of (up to 1-1/2)|
|6 tablespoons||Olive oil (up to 8)|
|\N \N||Finely chopped parsley|
The following marinades are from The Complete Meze Table by Rosamond Man.
Cut the breasts into bite-sized cubes and put in a shallow dish. Crush the garlic with the salt until quite pulpy.
Mix in the lemon juice, then whisk into the oil. Pour over the chicken and leave, covered, for 1-4 hours, turning the pieces once or twice.
Put a large amount of chopped parsley on a plate. Thread the chicken onto small skewers [the author uses small bamboo skewers which she has soaked in water or lemon juice beforehand; I've tried the lemon juice trick and it gives a great taste] and roll each skewer in parsley then cook, under a hot grill or over a hot barbecue, oil grid first, for about 4-6 minutes, turning them to golden all over and basting with the marinade, or extra oil if necessary.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young <griffi@...> on Mar 5, 97.