Yield: 4 Servings
Measure | Ingredient |
---|---|
3 pounds | Boneless; Skinless Chicken Breasts |
½ cup | Fresh Lemon Juice |
½ cup | Extra Virgin Olive Oil |
2 tablespoons | Fresh Oregano; Chopped |
\N \N | Salt to Taste |
8 \N | 12 Skewers |
Today's recipe is our final installment of our Greek Easter Feast, and we're going to end our feast much like where we began, with another appetizer. This is an easy-to-prepare recipe that has some interesting variations if you would prefer it as a main course for a non-Easter event, like dinner tonight.
Although the traditional recipe was originally prepared with lamb on Easter Sunday, the chicken-based recipe is just as savory. We hope you've enjoyed your Greek Easter Feast as we are prepared to move on to a few Passover Preparations starting tomorrow. Cut the chicken breasts into long, straight slices about and inch or two wide and thread the chicken strips onto the skewers. In a shallow pan (large enough for the skewers) combine the remaining ingredients and pour over the skewered chicken strips. Season with salt to taste and refrigerate for at least 2-hours, making sure to turn once while refrigerating in order to thoroughly marinate.
On a very hot grill, or cast iron pan over medium-high heat, cook the chicken, basting frequently with the remaining marinade. Cook for 7 to 10-minutes and make sure to turn occasionally. Serve warm on the skewer.
Kitchen Staff Tip: Prepare all ingredients as directed, except cut the chicken into bit-size chunks, rather than strips for the skewer.
Refrigerate and cook or grill as directed. Serve in a pita with chopped tomatoes, cucumbers and onions. A delicious lunch-time variation! Posted to dailyrecipe@... by The Cook & Kitchen Staff <dailyrecipe-owner@...> on Apr 07, 1998