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Ingredients
- 1/4 cup olive oil
- minced zest of one lemon
- 2 tbs minced basil and parsley
- 1 scallion, minced
- 1/2 tsp minced fresh garlic
- 1/2 tsp kosher salt and black pepper
- 12 oz chicken breast cubes
- 5 tbs olive oil mayonnaise, divided
- minced zest of 1/2 a lean
- 1 tsp minced fresh basil and parsley
- 1/2 tsp kosher salt and black pepper
- 2 hoagie rolls
Preparation
Step 1
Whisk together oil, zest of 1 lemon, 2 tbs basil, 2 tbs parsley, scallion, garlic, 1/2 tsp salt and pepper in a bowl. Add chicken, toss to coat, then cover and refrigerate 30 minutes. Combine 4 tbs mayonnaise, zest of 1/2 lemon, t tsp basil, 1 tsp parsley, 1/2 tsp salt and pepper for the herb mayonnaise. Heat a grill pan over medium heat, coat with nonstick spray. Thread chicken onto 4 metal skewers and grill on all sides, 12-14 minutes. Discard marinade. Slice rolls horizontally almost all the way through. Spread remaining 1 tbs mayonnaise on cut sides of rolls and grill cut sides down, until toasted, 2-3 minutes. Spread herb mayonnaise on cut sides of rolls. Arrange chicken on rolls.