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yield: 4 cups yield: 15 skewers
Marinated Olives Chicken Kabobs
2 cups green queen olives, pitted
2 cups Kalamata olives, pitted
2 cloves garlic, chopped
½ cup extra virgin olive oil
½ lemon, zest plus juice
1 tablespoon rosemary, chopped
1 tablespoon thyme, chopped
2 sprigs of rosemary
pinch red pepper flakes
¼ cup parsley, chopped
5 boneless/skinless chicken breasts, cut into 30
two-inch cubes
¼ cup olive oil
1 tablespoon thyme, chopped
1 tablespoon parsley, chopped
1 tablespoon rosemary, chopped
2 red bell peppers, stemmed, seeded and cut into
15 two-inch cubes
½ medium onion, cut into 15 two-inch cubes
15 skewers
Rinse and drain olives, mix well. In sauté pan,
combine garlic, oil, lemon zest, and red pepper
flakes and cook on low heat for 10 minutes.
Remove from heat and let cool to 160 degrees.
Strain oil. Pour oil over olives and add herbs. Mix
well and store in cooler. Best if prepared at least
1 week prior to serving.
Mix olive oil, thyme, parsley, and rosemary. Marinate
cubed chicken in olive oil and herb mixture
overnight. On each skewer, alternate chicken, red
pepper, chicken, and onion. Grill mark chicken and
finish in oven for 10-15 minutes.
I like to keep these on hand in the fridge at all times. They
can be used in salads or pasta dishes and they stand alone
as a delicious snack.
A perfect addition when you need a more substantial
appetizer. The kabobs can be made ahead on 6-inch bamboo
skewers and popped in the oven just before guests arrive.
tuscan table
