| 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 |
T |
Oregano |
| 1/4 |
t |
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 [email protected] Recipe by: Opaa!, Greek Cooking
Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #819 by
Roberta Banghart <[email protected]> on Sep 29, 1997
A Message from our Provider:
“Hurting? No one understands like Jesus”