| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
| 6 |
|
Chicken breasts, skinned and boned |
| 4 |
|
Garlic cloves, skinned (up to 6) |
|
|
Sea salt |
| 1 |
|
Lemons, juice of (up to 1-1/2) |
| 6 |
tb |
Olive oil (up to 8) |
|
|
Finely chopped parsley |
INSTRUCTIONS
The following marinades are from The Complete Meze Table by Rosamond Man.
Cut the breasts into bite-sized cubes and put in a shallow dish. Crush the
garlic with the salt until quite pulpy.
Mix in the lemon juice, then whisk into the oil. Pour over the chicken and
leave, covered, for 1-4 hours, turning the pieces once or twice.
Put a large amount of chopped parsley on a plate. Thread the chicken onto
small skewers [the author uses small bamboo skewers which she has soaked in
water or lemon juice beforehand; I've tried the lemon juice trick and it
gives a great taste] and roll each skewer in parsley then cook, under a hot
grill or over a hot barbecue, oil grid first, for about 4-6 minutes,
turning them to golden all over and basting with the marinade, or extra oil
if necessary.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by david young
<griffi@zoo.co.uk> on Mar 5, 97.
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