Greek Chicken Skewers Recipe
by Zehorit Heilicher, Tastemaker in Residence
2 lbs. boneless skinless chicken thighs, cut into 1-1/2 inch pieces
3 Tbsp. olive oil
1/2 cup Fresh lemon juice
2 Tbsp. minced garlic
2 Tbsp. minced fresh oregano
Salt and freshly ground pepper, to taste
24 Bamboo skewers
1. Make marinade: In a large bowl combine oil, garlic, lemon juice and oregano. Add chicken, season with salt and pepper and toss to combine well. Place in fridge for a couple of hours or overnight.
2. Skewer: Heat the broiler or the grill on high. Thread the chicken pieces on the bamboo skewers and cook it for about 10 minutes, turning it over about half way, until golden brown and cooked through.
Note 1: If desired, thread sliced red onion and/or red pepper between the chicken pieces.
Note 2: Marinade works well with fish as well and can be used with chicken pieces or fish fillet placed in a roasting pan and cooked in a 375° oven for about 40 minutes. (Cook fish fillet for about 15 minutes).
Recipe courtesy of Zehorit Heilicher, Tastemaker in Residence-see her article The Olympic Spirit on your Table