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Greek-Style Chicken Strips With Skordalia Sauce

Kebab.King's picture
Ingredients
  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
  Salt 1⁄4 Teaspoon
  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)
Directions

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.
Add potatoes.
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.

Recipe Summary

Cuisine: 
Greek
Method: 
Grilling
Ingredient: 
Chicken

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