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Chicken Kabobs with Feta-Cucumber Salsa
Weber Family, Glencoe, IL
“This is an easy, light meal that everyone loves. We serve it with rice.” Kathy and Bryan Weber
INGREDIENTS Serves 8 to 10
2 1⁄2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
4 garlic cloves, finely chopped
1⁄2 teaspoon ground black pepper
3 tablespoons extra-virgin olive oil
3⁄4 teaspoon coarse sea salt
3 tablespoons each lemon juice and zest
1 1⁄2 large English cucumbers, peeled and roughly chopped
4 ounces crumbled feta cheese (about 1 cup)
1⁄3 cup finely diced red onion
1⁄4 cup finely chopped fresh parsley
PREPARATION
1. In a large bowl, combine the chicken, garlic, pepper, 2 tablespoons of the oil, 1⁄2 teaspoon of the salt and 2
tablespoons of the lemon juice and toss to coat. Cover and refrigerate for at least 20 minutes or up to 8 hours.
2. Meanwhile, place the cu- cumbers in a food proces- sor and pulse until finely chopped but not puréed. Transfer to a bowl and stir in the cheese, onion, parsley, lemon zest, remaining 1 tablespoon oil, remaining
1 tablespoon lemon juice and remaining 1⁄4 teaspoon salt. Cover and refrigerate for up to 8 hours; bring to room temperature before cooking.
3. Prepare a grill for direct-heat cooking over medi- um-high-heat. Thread the chicken onto metal (or well- soaked wood or bamboo) skewers and grill, turning frequently, until browned and cooked through, 6 to 8 minutes. Remove the chick- en from the skewers, place on a platter and spoon the feta-cucumber salsa over the top.
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