This is an ideal meal pair item for the lemon & saffron risotto recipe I posted a little while ago. It’s also a great summertime recipe to try out on the grill!
Ingredients for the Marinade:
3 medium cloves garlic (finely minced)
¼ c. olive oil
2 tablespoons fresh lemon juice
1 tsp. red wine vinegar
1 tsp. smoked paprika
1 tablespoon chopped oregano leaves
2 tablespoons chopped flat-leaf parsley
½ tsp. sea salt
¼ tsp. freshly ground black pepper
Ingredients for the skewers:
1 pound boneless, skinless chicken thighs/breasts, trimmed & cut into 2-inch pieces
15-20 fresh bay leaves
4 lemons (sliced into quarter-size wedges)
12 (10-inch) bamboo skewers soaked in water OR metal skewers
Freshly ground black pepper
To marinate the chicken: To a medium bowl, add all marinade ingredients; whisk to combine. Add chicken & knead or toss to coat. Cover with Saran Wrap & transfer to the refrigerator to marinate for 30 minutes- 2 hours. When ready to grill, remove chicken from marinade. Thread or poke chicken pieces onto skewers, alternating with bay leaf & lemon wedges, leaving ¼ inch between pieces. Preheat a grill to medium-high heat. Lightly season skewers with some salt & pepper & then grill, turning as needed, until cooked through, 6-8 minutes.
*Metal skewers work best for grilling, but if you only have wooden skewers, be sure to soak them in water for 30 minutes before exposing them to open flames.
Find this recipe & other yummy ones like it at: www.surlatable.com