Chicken Skewers with Lemon-Mint Vinaigrette

Chicken Skewers with Lemon-Mint Vinaigrette

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon hot paprika

  • teaspoons minced garlic

  • ½

    teaspoon dried oregano

  • ½

    teaspoon ground cumin

  • ½

    cup plus ⅓ cup extra-virgin olive oil

  • Salt and freshly ground pepper

  • 2

    tablespoons chopped flat-leaf parsley

  • 2

    tablespoons chopped fresh mint

  • 2

    tablespoons fresh lemon juice

  • 2

    teaspoons grated lemon zest

  • teaspoon cayenne pepper

  • 2

    pounds skinless, boneless chicken thighs, cut into 1½-inch pieces

  • 1

    large red onion, sliced crosswise ½ inch thick

  • 8

    cups loosely packed washed arugula or spinach

  • Lemon wedges, for serving

Directions

Light a grill or preheat a grill pan. In a small bowl, mix the paprika with 1 teaspoon of the garlic, the oregano and cumin. Whisk in 1/3 cup of the olive oil and season the paprika oil with salt and pepper. 2 In another small bowl, combine the parsley, mint, lemon juice, lemon zest, cayenne and the remaining 1/2 teaspoon of garlic. Whisk in the remaining 1/2 cup of olive oil and season the vinaigrette with salt and pepper. 3 Thread the chicken pieces onto 6 skewers. Brush the chicken and onion slices all over with the paprika oil and arrange on the grill. Cook the onions for 4 minutes, turning once, until they are slightly softened. Grill the chicken for 12 minutes, turning occasionally, until it is cooked through. 4 Arrange the arugula on a platter. Spread the onions and chicken on top, drizzle with the vinaigrette and serve with lemon wedges.


Nutrition

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