| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Greek | Chicken, Greek, Grill/campi, Main dishes, Onions | 4 | Servings |
INGREDIENTS
| 1 | Frying chicken; quartered | |
| 1/4 | c | Butter |
| 1/4 | c | Olive oil |
| 1/2 | c | Fresh lemon juice |
| 1 | tb | Oregano |
| 1/4 | ts | Pepper |
| 2 | Onions; quartered (up to 3) | |
| 4 | Tomatoes; quartered | |
| 4 | (10") skewers (up to 5) | |
| Green pepper peices; (optional) |
INSTRUCTIONS
Remove skin from chicken and debone. Cut meat in 1 1/2" pieces. Melt butter in a saucepan. Blend in oil, lemon juice, oregano and pepper. Pour over chicekn cubes. Marinate 4-5 hours at room temperature (less if temperature is above 80 F). Separate onion pieces. Alternate chicken, onion pieces and tomatoes on skewers in that order. Cook over hot coals or under the broiler, basting and turning frequently. Serve with rice pilaf and a glass of Roditi's wine. Makes 4 servings. MC formatting by bobbi744@sojourn.com Recipe by: Opaa!, Greek Cooking Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #819 by Roberta Banghart <bobbi744@sojourn.com> on Sep 29, 1997
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