Thursday, September 24, 2009


1/4 cup lemon juice
2 tsps dried oregano
2 tbsp olive oil
1 1/2 lb skinless, boneless chicken breast, cut into 24 strips
18 slices zucchini, (1/2-inch thick)
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 tsp salt
1/4 tsp pepper
Nonstick cooking oil spray

In a plastic ziptop bag combine the lemon juice, oregano, olive oil, chicken, and zucchini. Be sure bag is sealed, shake well to coat, and refrigerate for 20 minutes to marinate. Remove from the refrigerator and remove the mixture from the bag. Discard the marinade.

Prepare the indoor or outdoor grill.

Cook the garlic cloves in some boiling water for 3 minutes. Drain and allow to cool.

To prepare kebabs: Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.

Yield: 6 kebabs

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