INGREDIENTS

INSTRUCTIONS

Today's recipe is our final installment of our Greek Easter Feast, and
we're going to end our feast much like where we began, with another
appetizer. This is an easy-to-prepare recipe that has some interesting
variations if you would prefer it as a main course for a non-Easter
event, like dinner tonight.  Although the traditional recipe was
originally prepared with lamb on  Easter Sunday, the chicken-based
recipe is just as savory. We hope  you've enjoyed your Greek Easter
Feast as we are prepared to move on  to a few Passover Preparations
starting tomorrow.  Cut the chicken breasts into long, straight slices
about and inch or  two wide and thread the chicken strips onto the
skewers. In a shallow  pan (large enough for the skewers) combine the
remaining ingredients  and pour over the skewered chicken strips.
Season with salt to taste  and refrigerate for at least 2-hours, making
sure to turn once while  refrigerating in order to thoroughly marinate.
On a very hot grill, or cast iron pan over medium-high heat, cook the
chicken, basting frequently with the remaining marinade. Cook for 7 to
10-minutes and make sure to turn occasionally. Serve warm on the
skewer.  Kitchen Staff Tip: Prepare all ingredients as directed, except
cut the  chicken into bit-size chunks, rather than strips for the
skewer.  Refrigerate and cook or grill as directed. Serve in a pita
with  chopped tomatoes, cucumbers and onions. A delicious lunch-time
variation!  Posted to dailyrecipe@recipe-a-day.com by The Cook &
Kitchen Staff  <dailyrecipe-owner@recipe-a-day.com> on Apr 07, 1998

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