recipe for Chicken
from Constantine Alexander better known as Papa Constantine.
Constantine is a Certified Olive Oil Consultant based
in Connecticut, USA. He has a wonderful website which
will educate you about olives and their use as well
as providing you with a range of superb recipes.
you want to contact Papa Constantine click the logo
to visit his website.
will also find some interesting articles on Olive Oil
which Papa Constantine has written for Hub-UK
- click here
to read them.
pounds skinless and boneless chicken breasts, cut
2 medium onions, cut into sections for the kebab skewers
2 sweet green peppers, seeded and cut into squares
12 cherry tomatoes
1/2 cup Romeu extra virgin olive oil
1 garlic clove minced
Juice of 2 lemons
1 and 1/2 tablespoons dried rigani (Greek oregano)
1/2 teaspoon sugar
Freshly ground black pepper
to make Chicken Kebabs
make the marinade, combine the minced garlic, lemon
juice, rigani and sugar in a bowl. Whisk together
the ingredients while slowly pouring the olive oil
in a thin stream into the bowl. Season to taste with
salt and pepper.
In a separate bowl, combine the chicken cubes and
enough of the marinade to completely coat the chicken.
Cover and refrigerate for at least six hours. Reserve
the remaining marinade to baste the vegetables and
chicken on the grill.
Prepare the barbecue grill.
Soak long wooden skewers in water for about 20 minutes.
Remove the chicken from the refrigerator and allow
it to return to room temperature. Alternately thread
the chicken cubes, peppers, onions and tomatoes on
the skewers. Brush the grill rack with olive oil before
placing the kebabs on the grill. Cook the kebabs basting
and turning frequently until done. Serve immediately.