Fire up the grill for this summer kebab recipe with little potatoes, fresh veggies, and a homemade marinade created by Chef Antoine Sicotte.
Equipment
- Measuring cup
- Large bowl
- Wooden skewers
Skewers:
- 2 cups Little Potatoes, halved
- 6 pieces boneless, skinless chicken thighs, cubed into 1-inch pieces
- 8 wooden skewers soaked in water
Marinade:
- 3/4 cup olive oil
- 2 lemon, zest and juice
- 1 tsp dried oregano
- 2 tsp Dijon mustard
- 1 clove garlic, finely chopped
- 1 tsp sugar
- (To taste) salt and pepper
- 1 Tbsp mayonnaise
Salad:
- 2 cups cherry tomatoes, halved
- 4 Lebanese cucumbers, sliced
- 1/4 cup red onion, finely sliced
- 1 cup feta cheese
- 1 cup pitted Kalamata olives
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Instructions
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Step 1
Preheat the grill to medium.
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Step 2
In a measuring cup, mix all the ingredients of the marinade except the mayonnaise. Add a generous pinch of salt and pepper. Remove 1/3 cup of the marinade and pour into a large bowl. Add potatoes and chicken pieces. Mix well to coat and marinate for 30 minutes or overnight in the refrigerator.
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Step 3
Skewer the potatoes and chicken cubes alternately on the wooden skewers. Grill over medium heat for about 6 to 8 minutes on both sides. During this time, finish the vinaigrette. Add the remaining 15 ml mayonnaise to the marinade.
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Step 4
In a large serving dish, put the tomatoes, cucumber, onion rings, feta and olives. Place the kebabs on top and drizzle with the vinaigrette. Serve with grilled pita bread.
