Chicken Slouvaki:
1 1/2 pounds of boneless skinless chicken breasts cut in 1" pieces
Marinade:
1 cup of whole milk plain yogurt
1/3 cup of Garlic EVOO
juice from half of a lemon
1 tablespoon of Neapolitan Dark Balsamic
2 teaspoons of kosher salt
fresh ground pepper to taste
Place the marinade ingredients into a bowl and whisk thoroughly. Add the chicken and marinade into a ziplock bag or large bowl with a cover. Refrigerate for a minimum of 4 hours or up to 24 hours.
If grilling, place the skewered chicken on the grill over indirect heat, turn every 2 minutes to cook all sides of the chicken, approximately 8 minutes in total. Remove and allow to rest briefly while covered.
If broiling in the oven, either skewer the chicken or place in a single layer on a mesh cooking rack on the broiler pan. Cook the chicken on the top rack at 450 Degrees for 6 minutes and then turn the broiler on for an additional 4 minutes. Turn the chicken to brown each side. Serve immediately.
Serves 4-6
Olive Oil Roasted Lemon Garlic Potatoes
2 pounds waxy skin potatoes cut in half(or quarters if large)
Marinade:
1/2 cup of Lemon EVOO
5 cloves fresh garlic, minced
3 tablespoons of Neapolitan Dark Balsamic
1/2 cup of chicken stock or water
2 teaspoons of kosher salt
fresh ground pepper to taste
finely chopped fresh parsley (optional)
Preheat oven to 400 degrees F. Whisk the marinade ingredients except the water into a large bowl. Toss the potatoes with the marinade and arrange a single layer on a large baking sheet. Add water to the bottom of the pan with the potatoes. Cook for 40 minutes until the water is evaporated and the potatoes are crusty golden-brown. Adjust the seasoning as necessary and serve with fresh parsley.
Serve 6 as a side dish.
Recipe from Veronica Foods