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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER GREEK RECIPES |
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KATERINA’S
CHICKEN KABOBS with MARMALADE GLAZE (MEAT)
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INGREDIENTS: |
SKEWERS:
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20 short
wooden skewers
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4 Tbs. orange
marmalade
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1 Tbs.
chopped thyme
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8 skinned
chicken breasts, cut into 1¾ inch cubes
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18-20 fresh
bay leaves
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Salt
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Freshly
ground black pepper
DIP:
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4 Tbs.
wholegrain mustard
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8 Tbs.
mayonnaise
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1 tsp soft
dark brown sugar
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INSTRUCTIONS: |
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Soak the
skewers and bay leaves in cold water for at
least 30 minutes to moisten them and prevent
them from burning in the oven.
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Put chicken
pieces in a bowl.
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Stir in
marmalade and thyme.
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Thread 2
chicken pieces onto each skewer, with a bay leaf
between.
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Lay on a
baking sheet, cover with stretchable plastic
film and chill until ready to cook.
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Combine the
dip ingredients and place in a serving bowl.
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Cover and
chill until 15 min before serving.
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Preheat the
grill to high, season the skewers with salt and
pepper, and grill for 12-15 min, turning halfway
through.
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Serve with
the prepared dip.
YIELDS:
18-20 skewers
CHEF’S NOTE:
Serve warm or cool.
ΚΑΛΉ ΌΡΕΞΗ
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| Source:
Rabbi Alan Ira Silver |
!בתיאבון
BON APPETIT!
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KOSHER DELIGHT MAGAZINE
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