Greek-Style Chicken Strips With Skordalia Sauce
|Potatoes||3 Medium, peeled and quartered|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Garlic||10 Clove (50 gm), minced|
|White pepper||1⁄4 Teaspoon|
|Boneless skinless chicken breasts||2 , cut into 1 inch strips|
|Zucchini||4 Small, cut into 1 inch pieces|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Grapevine cuttings||3⁄4 Cup (12 tbs), soaked in water for 30 minutes, drained|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
To make sauce, cook potatoes in salted water for 15 to 20 minutes or until fork-tender; drain, cool, and mash.
While potatoes are cooking, combine juice, oil, garlic, salt, and pepper in a blender or food processor fitted with a steel blade.
Blend oil mixture and potatoes until smooth and creamy.
Partially thread chicken strips onto skewers.
Add zucchini pieces.
Finish threading chicken so that the chicken strips wrap over the zucchini.
Brush kabobs with oil and drizzle with lemon juice.
Preheat the grill.
Place grapevine cuttings on hot coals.
Set skewers on grid over ashen coals.
Grill kabobs about 9 minutes or until cooked through.