Description
Tender pieces of chicken breast on a skewer, served with colorful cabbage slaw. A classic recipe, perfect for grilling season.
Ingredients
- FOR THE CHICKEN SKEWERS:
- 2 cloves Garlic, Chopped (can Use Half This Amount If Preferred)
- ½ Lemon, Juiced
- ¼ cups Olive Oil
- 1 teaspoon Dried Oregano
- 1 teaspoon Black Pepper
- ½ teaspoons Dried Parsley
- 1 teaspoon Salt
- 2 (6-8 Oz. Size) Boneless Skinless Chicken Breasts, Cut Into Small Cubes
- 8 Small Wooden Skewers, Soaked In Cold Water For 15 Mins
- FOR THE CABBAGE SLAW:
- 3 cups Green Cabbage, Shredded
- 3 cups Purple Cabbage, Shredded
- 2 Medium Carrots, Grated
- ½ Small English Cucumber, Chopped
- 1 teaspoon Salt (or More To Taste)
- 4 Tablespoons Vegetable Oil
- 2 Tablespoons Apple Cider Vinegar
- 1 Tablespoon Chopped Parsley (optional)
Preparation
For the chicken skewers:
Combine all ingredients for the marinade (garlic through salt) in a large bowl and add meat. Toss to make sure it is evenly coated in marinade. Transfer to a zip lock bag, put the bag into a dish and put it into the refrigerator. Let the meat marinate for at least 30 minutes, or for best results 6 hours to overnight.
Preheat grill to 400 F (medium-high heat ), clean and lightly oil the grate.
Thread chicken on the skewers and grill for 5 minutes per side, or until done. Remove to a clean platter.
For the cabbage slaw:
In a large bowl combine cabbage, carrots and cucumber (optional).
In a separate bowl mix together salt, oil and vinegar. Pour dressing over vegetables and toss. Taste and add more salt, oil or vinegar if needed. Add fresh parsley (optional). Serve.
