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Receta Kotopoulo Souvlaki (Chicken Skewers)
by Global Cookbook

Kotopoulo Souvlaki (Chicken Skewers)
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Ingredientes

  • 3 lb Boneless, Skinless Chicken Breasts
  • 1/2 c. Fresh Lemon Juice
  • 1/2 c. Extra Virgin Extra virgin olive oil
  • 2 Tbsp. Fresh Oregano, Minced Salt to Taste
  • 8 x 12" Skewers

Direcciones

  1. Today's recipe is our final installment of our Greek Easter Feast, and we're going to end our feast much like where we began, with another appetizer. This is an easy-to-prepare recipe which has some interesting variations if you would prefer it as a main course for a non-Easter event, like dinner tonight.
  2. Although the traditional recipe was originally prepared with lamb on Easter Sunday, the chicken-based recipe is just as savory. We hope you've enjoyed your Greek Easter Feast as we are prepared to move on to a few Passover Preparations starting tomorrow.
  3. Cut the chicken breasts into long, straight slices about and inch or possibly two wide and thread the chicken strips onto the skewers. In a shallow pan
  4. (large sufficient for the skewers) combine the remaining ingredients and pour over the skewered chicken strips. Season with salt to taste and chill for at least 2-hrs, making sure to turn once while refrigerating in order to thoroughly marinate.
  5. On a very warm grill, or possibly cast iron pan over medium-high heat, cook the chicken, basting frequently with the remaining marinade. Cook for 7 to 10-min and make sure to turn occasionally. Serve hot on the skewer.
  6. Kitchen Staff Tip: Prepare all ingredients as directed, except cut the chicken into bit-size chunks, rather than strips for the skewer.
  7. Chill and cook or possibly grill as directed. Serve in a pita with minced tomatoes, cucumbers and onions. A delicious lunch-time variation!