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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