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Chicken Kebabs With Oregano Garlic Vinaigrette Marinade
by Ramin Ganeshram
Although most recipes for chicken kebabs specify boneless and skinless cubed chicken breasts, breasts are easily overcooked and can toughen on the grill. Goldstein prefers to use boned chicken thighs with the skin on, which remains moist and juicy throughout the broiling or grilling process. The skin retains the wonderful flavor of the marinade, which can be mixed up by the grandchildren. This recipe is adapted from Mediterranean Fresh: A Compendium of One-Plate Salad Meals and Mix-and-Match Dressings by Joyce Goldstein (W.W. Norton, 2008).
18 small chicken thighs, boned
1 large onion, cut in chunks, about 1 1/2 cups
2 cups oregano garlic vinaigrette
1 tablespoon sweet paprika or Pimentón dulce
Salt and freshly ground black pepper
1. Put the onion in a blender along with the dressing and paprika. Puree. Pour the marinade over the chicken and refrigerate overnight.
2. Bring the chicken to room temperature. Preheat the broiler or make a charcoal fire. Remove the chicken from the marinade. Thread on skewers, three thighs per person. Sprinkle the chicken with salt and pepper. Broil or grill for about four minutes on each side, or until the juices run clear and the chicken tests is done.
Serves 6.
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