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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
1 1/4 lbs skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
16 yellow baby patty pan squash (about 1 lb)
1 large red onion, cut into 1 1/2 inch pieces
8 small tomatillos, halved (about 1/2 lbs)
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper
3 tbsp chopped mint
2 tbsp chopped flat-leaf parsley
1 garlic clove, minced
1 tbsp red wine vinegar
1 oz crumbled feta cheese
Light a grill or preheat a grill pan. On four 14 inch-long metal skewers, tightly thread the chicken, pattypans, red onion and tomatillos in an alternating pattern. Brush the skewers with 1 tbsp of the olive oil and season with salt and pepper.
Grill the skewers over a medium-hot fire, turning frequently, until the chicken is just cooked through and the vegetables are lightly charred and barely tender, about 12 minutes.
Meanwhile, in a small bowl, combine the mint, parsley, garlic, vinegar and the remaining 2 tbsp of olive oil; season with salt and pepper. Slide the chicken and vegetables off the skewers and onto plates. Spoon the vinaigrette on top, sprinkle with the feta and serve. Serves: 4
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CHICKEN SKEWERS WITH FRESH HERB VINAIGRETTE AND FETA
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
1 1/4 lbs skinless, boneless chicken breast halves, cut into 1 1/2 inch pieces
16 yellow baby patty pan squash (about 1 lb)
1 large red onion, cut into 1 1/2 inch pieces
8 small tomatillos, halved (about 1/2 lbs)
3 tbsp extra-virgin olive oil
Salt and freshly ground pepper
3 tbsp chopped mint
2 tbsp chopped flat-leaf parsley
1 garlic clove, minced
1 tbsp red wine vinegar
1 oz crumbled feta cheese
Light a grill or preheat a grill pan. On four 14 inch-long metal skewers, tightly thread the chicken, pattypans, red onion and tomatillos in an alternating pattern. Brush the skewers with 1 tbsp of the olive oil and season with salt and pepper.
Grill the skewers over a medium-hot fire, turning frequently, until the chicken is just cooked through and the vegetables are lightly charred and barely tender, about 12 minutes.
Meanwhile, in a small bowl, combine the mint, parsley, garlic, vinegar and the remaining 2 tbsp of olive oil; season with salt and pepper. Slide the chicken and vegetables off the skewers and onto plates. Spoon the vinaigrette on top, sprinkle with the feta and serve. Serves: 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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