Difference between revisions of "Shish Tawook (Greek Chicken Kebabs)"
(New page: Meat: 1 lb of chicken breast, rinsed under cold running water, dried on paper towels and cut into 1 inch chunks Marinade: juice and zest of 2 large juicy lemons, or juice of 3-4 less jui...) |
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| − | + | [[category:pr0k's Recipes]][[category:Chicken]][[category:Greek]][[category:Dinner]] | |
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| − | Marinade | + | ==Ingredients== |
| − | juice and zest of 2 large juicy lemons, or juice of 3-4 less juicy ones and zest of 2. | + | ===Meat=== |
| − | 1/4 tsp black pepper | + | *1 lb of chicken breast, rinsed under cold running water, dried on paper towels and cut into 1 inch chunks |
| − | 1/4 tsp crushed red pepper | + | ===Marinade=== |
| − | 1/4 tsp salt | + | *juice and zest of 2 large juicy lemons, or juice of 3-4 less juicy ones and zest of 2. |
| − | 10 fresh mint leaves, chiffonade or 1/4 tsp dry | + | *1/4 tsp black pepper |
| − | 2 tsp dried oregano | + | *1/4 tsp crushed red pepper |
| − | 2 large cloves garlic, pulped on a microplane or otherwise liquified | + | *1/4 tsp salt |
| − | leaves from 3-4 sprigs italian flat-leaf parsley, chiffonade | + | *10 fresh mint leaves, chiffonade or 1/4 tsp dry |
| − | 1/4 cup olive oil | + | *2 tsp dried oregano |
| − | + | *2 large cloves garlic, pulped on a microplane or otherwise liquified | |
| − | + | *leaves from 3-4 sprigs italian flat-leaf parsley, chiffonade | |
| − | leaves from 2 sprigs oregano or marjoram | + | *1/4 cup olive oil |
| − | 1 tsp lemon pepper seasoning (makes product a little more tart!) | + | ====Optional Additions==== |
| + | *leaves from 2 sprigs oregano or marjoram | ||
| + | *1 tsp lemon pepper seasoning (makes product a little more tart!) | ||
Whisk together all marinade ingredients, save olive oil. Drizzle in olive oil slowly while whisking to emulsify. Taste and adjust seasoning. Combine marinade with meat in a freezer bag and massage to distribute evenly. Marinate at least 4 hours, or overnight should be ok. | Whisk together all marinade ingredients, save olive oil. Drizzle in olive oil slowly while whisking to emulsify. Taste and adjust seasoning. Combine marinade with meat in a freezer bag and massage to distribute evenly. Marinate at least 4 hours, or overnight should be ok. | ||
Latest revision as of 12:12, 6 April 2008
Ingredients
Meat
- 1 lb of chicken breast, rinsed under cold running water, dried on paper towels and cut into 1 inch chunks
Marinade
- juice and zest of 2 large juicy lemons, or juice of 3-4 less juicy ones and zest of 2.
- 1/4 tsp black pepper
- 1/4 tsp crushed red pepper
- 1/4 tsp salt
- 10 fresh mint leaves, chiffonade or 1/4 tsp dry
- 2 tsp dried oregano
- 2 large cloves garlic, pulped on a microplane or otherwise liquified
- leaves from 3-4 sprigs italian flat-leaf parsley, chiffonade
- 1/4 cup olive oil
Optional Additions
- leaves from 2 sprigs oregano or marjoram
- 1 tsp lemon pepper seasoning (makes product a little more tart!)
Whisk together all marinade ingredients, save olive oil. Drizzle in olive oil slowly while whisking to emulsify. Taste and adjust seasoning. Combine marinade with meat in a freezer bag and massage to distribute evenly. Marinate at least 4 hours, or overnight should be ok.
Skewer up the kabobs. With your fingers scoop all the solids out of the marinade and smear them over the kabobs. Grill over medium charcoal fire. If you put the chicken pieces on the skewers so they are touching (but not squeezed together) it's easy to check for doneness by separating two pieces with tongs and looking between them. Should take no longer than 10 minutes, depending on the size of the chunks and the temperature of the fire.
Serve with basmati rice, grilled vegetables, and tsatsiki.
