LEMONY CHICKEN SKEWERS, HERBED NEW POTATOES & APPLE COLESLAW
These kebabs are light and tender. Serve with a contrasting shredded slaw and new potatoes with parsley, mint and chives
Provided by Jennifer Irvine
Categories Main course
Time 40m
Number Of Ingredients 17
Steps:
- If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
- Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them - about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
- While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
- Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
- Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it's cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').
Nutrition Facts : Calories 413 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium
LEMON-HERB GRILLED CHICKEN WITH APPLE, CELERY AND SNAP PEA SLAW
Provided by Marcela Valladolid
Categories main-dish
Time 3h
Yield 4 servings
Number Of Ingredients 23
Steps:
- For the chicken: Mix together the olive oil, lemon zest and juice, cilantro, parsley, rosemary, thyme, oregano, salt, pepper and garlic in a 1-gallon ziptop bag. Add the chicken and massage the marinade into the meat until evenly coated. Seal the bag and place in the refrigerator. Let the chicken marinate at least 2 hours.
- For the apple, celery and snap pea slaw: In a small bowl, combine the olive oil, lemon juice, vinegar and agave. Season with salt and pepper.
- In a large bowl, combine the peas, cilantro, apples, celery, jalapeno and onion. Add the vinaigrette to the bowl and toss. Cover and refrigerate for about 30 minutes.
- Preheat a grill to high heat. Dip a wad of paper towels lightly in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken until cooked through, 2 to 3 minutes per side.
- Serve the chicken with the slaw.
Nutrition Facts : Calories 605, Fat 38 grams, SaturatedFat 6 grams, Cholesterol 109 milligrams, Sodium 816 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 37 grams, Sugar 26 grams
LEMON-APPLE COLESLAW
From the February 2005 issue of Southern Living. Posted in response to a request. Cooking time is chilling time.
Provided by Miss Annie
Categories Apple
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine cabbage, apples, and carrots in a large bowl.
- Whisk together mayonnaise and next 6 ingredients; toss with cabbage mixture.
- Cover and chill 1 hour.
LEMONY CHICKEN SKEWERS, HERBED NEW POTATOES & APPLE COLESLAW
These kebabs are light and tender. Serve with a contrasting shredded slaw and new potatoes with parsley, mint and chives
Provided by Jennifer Irvine
Categories Main course
Time 40m
Number Of Ingredients 17
Steps:
- If you are using wooden skewers, soak them in water for 10 mins. Heat the grill to high and place a non-stick baking tray beneath it. In a large bowl, mix the marinade ingredients, then add the chicken, turning it to ensure it is thoroughly coated. Cover and set aside.
- Put the potatoes in a large pan of boiling water and cook until a fork easily pierces them - about 12 mins. Meanwhile, mix the oil and herbs in a small bowl.
- While the potatoes are cooking, make the dressing for the coleslaw. Mix together the crème fraiche, mustard and lemon in a large bowl. Add all the vegetables and the apple, and stir well.
- Drain the potatoes and return them to the pan. Pour the herb mixture over them, stir gently to mix, cover to keep warm and set aside.
- Finally, divide the chicken between 4 skewers and place on the hot baking tray, spooning excess marinade over the chicken. Put the tray under the grill and cook for 6-8 mins, turning the skewers every 2 mins or so to ensure even cooking. Cut open a piece of chicken to ensure it's cooked through. Serve with the potatoes and coleslaw, reserving half the coleslaw for Smoked mackerel platter (see 'goes well with').
Nutrition Facts : Calories 413 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 42 grams protein, Sodium 0.4 milligram of sodium
LEMON CHICKEN SKEWERS
This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges
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