Tuesday, 30 August 2016

Chicken Skewers & Potato Olives Salad



Potato Olives Salad 

Ingredients
  • 3 lbs red potatoes, chopped
  • 1 cup chopped celery
  • ¼ cup chopped green onion
  • 1 cup mayonnaise
  • ½ cup chopped green olives with pimentos
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp paprika
  • ½ tsp cumin

Instructions
  1. Bring a large pot of water to a boil. Add chopped potatoes and cook for 20 minutes. Allow to cool
  2. In a large bowl combine all ingredients and mix well.
  3. Flavors are best if salad is prepared a few hours ahead of serving.

Chicken Skewers

Ingredients

  • 1 cup plain yogurt
  • 1/4 cup lemon juice from 2 lemons
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon finely grated peeled fresh ginger
  • 1 tablespoon kosher salt
  • 2 teaspoons smoked paprika
  • 2 teaspoons hot paprika
  • 2 teaspoons freshly minced garlic (about 2 medium cloves)
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 pounds skinless, chicken breasts

Directions

1.Whisk together yogurt, lemon juice, oil, ginger, salt, smoked paprika, hot paprika, garlic, black pepper, cumin, and cayenne pepper in a medium bowl. Place chicken in a large resealable plastic bag. Pour in marinade and seal bag, removing as much air as possible. Place in refrigerator and marinate for 4 to 8 hours

Thread chicken tightly onto skewers. Clean and oil the grilling grate. Grill skewers until well browned on all sides and center of chicken registers between 160-165°F on an instant read thermometer, 3-4 minutes per side. Transfer skewers to platter and let rest for 5 minutes. Serve immediately

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