Shish Tawook (Greek Chicken Kebabs) - Revision history

Pr0k at 12:12, 6 April 2008

2008-04-06T12:12:08Z

Pr0k at 12:11, 6 April 2008

2008-04-06T12:11:28Z

Pr0k at 12:10, 6 April 2008

2008-04-06T12:10:49Z

Pr0k: 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...

2008-04-06T12:07:06Z

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...

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 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.

@@ Line 5: / Line 5: @@
 ===Meat===
 *1 lb of chicken breast, rinsed under cold running water, dried on paper towels and cut into 1 inch chunks
-==Marinade==
+===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

@@ Line 6: / Line 6: @@
 *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.
+*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
@@ Line 15: / Line 15: @@
 *leaves from 3-4 sprigs italian flat-leaf parsley, chiffonade
 *1/4 cup olive oil
-===Optional Additions===
+====Optional Additions====
 *leaves from 2 sprigs oregano or marjoram
 *1 tsp lemon pepper seasoning (makes product a little more tart!)

@@ Line 1: / Line 1: @@
-Meat:
+[[category:pr0k's Recipes]][[category:Chicken]][[category:Greek]][[category:Dinner]]
-lb of chicken breast, rinsed under cold running water, dried on paper towels and cut into 1 inch chunks
+__NOEDITSECTION__
-Marinade:
+==Ingredients==
 juice and zest of 2 large juicy lemons, or juice of 3-4 less juicy ones and zest of 2.
-/4 tsp black pepper
+*1/4 tsp black pepper
-/4 tsp crushed red pepper
+*1/4 tsp crushed red pepper
-/4 tsp salt
+*1/4 tsp salt
-fresh mint leaves, chiffonade or 1/4 tsp dry
+*10 fresh mint leaves, chiffonade or 1/4 tsp dry
-tsp dried oregano
+*2 tsp dried oregano
-large cloves garlic, pulped on a microplane or otherwise liquified
+*2 large cloves garlic, pulped on a microplane or otherwise liquified
-leaves from 3-4 sprigs italian flat-leaf parsley, chiffonade
+*leaves from 3-4 sprigs italian flat-leaf parsley, chiffonade
-/4 cup olive oil
+*1/4 cup olive oil
+===Optional Additions===
-optional additions:
+*leaves from 2 sprigs oregano or marjoram
-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.