Recipe adapted from: The Milk Street Cookbook
Total Time: 2 hours Serves: 4
Ingredients:
- 5 garlic cloves, crushed
- 4-6 sprigs fresh herbs (cilantro, basil, parsley, dill, oregano, or a combination) (for marinade)
- Plus 2 tbsp chopped herbs, reserved for later.
- 1 tsp paprika
- 1 tsp kosher salt
- 1 tsp black pepper
- ¼ cup olive oil
- ¼ cup dry white wine
- 2 tbsp fresh lemon juice
- 2.5 lbs boneless, skinless chicken breasts, chopped
- 2 bay leaves
- OPTIONAL: a sprinkle of feta cheese
Salad Dressing:
- ¼ cup olive oil
- 3 tablespoons red or white wine vinegar
- 1 garlic clove, minced
- ½ teaspoon dried oregano, more for sprinkling
- ¼ teaspoon Dijon mustard
- ¼ teaspoon salt
- Freshly ground black pepper
Vegetable additions:
- Thinly sliced salad radish
- Finely grated carrot
- Diced tomato
- Sliced cucumbers
- Thinly sliced raw onion
Directions:
- Place garlic, herbs, paprika, salt, pepper, olive oil, wine, and lemon juice in a food processor and blitz to combine. Place chicken & bay leaves in a bowl or large resealable bag, pour marinade over the chicken and stir so everything gets evenly coated. Refrigerate for 2 hours, stirring or shaking occasionally.
- In the meantime, prepare salad dressing by combining all ingredients together. Feel free to use a food processor.
- Remove chicken from refrigerator, thread pieces onto skewers and allow to come to room temperature. Prepare a gas or charcoal grill for medium high heat.
- Place the skewers on the grill and cok, turning frequently until the chicken is cooked through 6-8 minutes. Remove the skewers and mix in the remaining 2 tablespoons of fresh chopped herbs. Let rest for 10 minutes or so.
- Assemble salad with chosen vegetables and chicken, toss with dressing.