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rmkoramaCreated 28 Jan 2013 03:42, Updated 28 Jan 2013 03:42
Chicken Kebabs
from The Illustrated Food and Cooking of Greece by Rena Salaman and Jan CutlerINGREDIENTS METHOD 2. Cut the chickens into small pieces, removing the bones and skin if preferred. Place them into a shallow dish and pour over the marinade, turning the chicken so that all the pieces are covered evenly. If you have boned the chicken, open the cuts and pour a little of the marinade into each one. Cover loosely with plastic wrap and leave in a cool place for at least 2 hours. 3. Thread the chicken onto long kebab skewers. Thread the wings on to the skewer two or three times to open them out so they cook evenly. 4. Cook over a BBQ or under a moderately hot broiler for 10-15 minutes, turning once, until the juices run clear when pierced with a sharp knife. Serve with pita bread and salad leaves. |
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