| 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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