| Chicken, Poultry |
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مرغ روغن |
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Lemon Herb Chicken Satays
(by Sabah
from Pishawar)
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3005
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Ingredients:
1) 12 large fresh basil leaves
2) 1/4 cup fresh parsley, lightly packed
3) 1/4 cup fresh chives, chopped
4) 1 large garlic clove, smashed
5) 1 lemon, zested and juiced
6) 1/4 cup olive oil
7) 6 tablespoons white wine vinegar
8) 1/8 teaspoon sugar
9) 1/4 teaspoon salt
10) fresh ground black pepper
11) 1 1/2 lbs boneless skinless chicken breast halves, cut into strips (1 inch wide, 5 to 6 inches long and 1/4 inch thick) |
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Method:
1. In a blender, combine basil, parsley, chives, garlic, lemon zest and juice, oil, 4 tablespoons vinegar, sugar, salt and
pepper puree until smooth, adding more vinegar, if necessary, to make a thick but pourable marinade.
2. Thread chicken strips on skewers, brush with marinade, then place in a plastic resealable bag seal and refrigerate for at least 30 minutes, up to 2 hours.
3. Prepare the grill for direct grilling over medium high heat (450 degrees F).
4. Arrange chicken skewers on grill, close lid, and cook until chicken starts to brown and edges look done, 2 to 4 minutes.
5. Turn skewers, close lid, and cook chicken until done through, 2 or 3 minutes more.
6. Serve warm or at room temperature. |
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