Recipe Courtesy of Williams-Sonoma Kitchen. Adapted from Chicken for Dinner (Williams-Sonoma Lifestyles , Vol 2).
Cubes of chicken are threaded onto skewers with pieces of eggplant, bell pepper and onion and then brushed with characteristic seasonings of the Greek Isles. Serve on a bed of rice pilaf and garnish, if you like, with a sprinkling of finely grated lemon zest.
- 1/2 cup fresh lemon juice
- 1/4 cup dry white wine
- 2 tablespoons extra-virgin olive oil
- 2 garlic cloves, minced
- 2 tablespoons chopped fresh oregano
- Grated zest of 1/2 lemon
- Salt and freshly ground pepper, to taste
- 1 1/2 pounds boneless, skinless chicken breasts or thighs, cut into 1 1/2-inch cubes
- 1 Asian eggplant, cut crosswise into slices
- 1 red bell pepper, seeded and cut into 1-inch squares
- 1 yellow onion, halved, separated into layers and cut into 1 1/2-inch squares
- 1 lemon, cut into 8 wedges
- 1 In a large bowl, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, salt and pepper. Stir in the chicken, eggplant, bell pepper and onion. Cover and marinate in the refrigerator for 1 hour.
- 2 Meanwhile, prepare an indirect-heat fire in a covered grill. Place 8 wooden skewers in water to cover and let stand for at least 15 minutes.
- 3 When the fire is hot, drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the perimeter of the grill rack directly over the fire. Grill, turning the skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are not directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until the chicken is opaque throughout and the juices run clear and the vegetables are tender, 10 to 15 minutes more.
- 4 Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges.
- 5 Serves 4.