These kebabs are delicious with steamed coarse wheat flour and chickpea puree. The recipe is from Martha Stewart Living, April 2013. The total time is 1 hour and 15 minutes, with 45 minutes of preparation time. The recipe serves 4 and the ingredients include 1 1/2 pounds of boneless, skinless chicken thighs, cut into 1 1/2 inch wide strips, 3 tablespoons of extra-virgin olive oil, coarse salt and freshly ground pepper, 2 medium zucchinis, cut into 1 inch thick rounds, 16 medium cipollini onions, peeled, 16 medium cremini mushrooms, trimmed, 1 lemon, zested and juiced, and 1/2 cup of chopped fresh flat-leaf parsley leaves. The directions involve soaking wooden skewers in water for 30 minutes, preheating the grill, sautéing the chicken and vegetables separately, and grilling the kebabs for a total of 10 minutes. The kebabs can be assembled and refrigerated up to 3 hours in advance.
27.04.2023 @ 06:57
These kebabs are delicious with steamed coarse wheat flour and chickpea puree. The recipe is from Martha Stewart Living, April 2013. The total time is 1 hour and 15 minutes, with 45 minutes of preparation time. The recipe serves 4 and the ingredients include 1 1/2 pounds of boneless, skinless chicken thighs, cut into 1 1/2 inch wide strips, 3 tablespoons of extra-virgin olive oil, coarse salt and freshly ground pepper, 2 medium zucchinis, cut into 1 inch thick rounds, 16 medium cipollini onions, peeled, 16 medium cremini mushrooms, trimmed, 1 lemon, zested and juiced, and 1/2 cup of chopped fresh flat-leaf parsley leaves. The directions involve soaking wooden skewers in water for 30 minutes, preheating the grill, sautéing the chicken and vegetables separately, and grilling the kebabs for a total of 10 minutes. The kebabs can be assembled and refrigerated up to 3 hours in advance.