Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup terebinth berries
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
- 8 wooden skewers, soaked in water for 30 minutes
Special equipment needed:
- Blender or food processor
- Grill or grill pan
Step-by-step instructions:
1. In a blender or food processor, pulse the terebinth berries until they are coarsely chopped.
2. In a large bowl, combine the chopped terebinth berries, olive oil, garlic, salt, and black pepper. Mix well.
3. Add the chicken cubes to the bowl and toss to coat with the marinade. Cover and refrigerate for at least 2 hours or overnight.
4. Preheat the grill or grill pan to medium-high heat.
5. Thread the marinated chicken cubes onto the soaked wooden skewers, alternating with pieces of fresh parsley and mint.
6. Grill the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
7. Remove the skewers from the grill and let them rest for 5 minutes before serving.
Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 10-12 minutes
Temperature:
Grill or grill pan: medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 250
Total fat: 14g
Saturated fat: 2g
Cholesterol: 75mg
Sodium: 600mg
Total carbohydrate: 2g
Dietary fiber: 1g
Total sugars: 0g
Protein: 28g
Substitutions for ingredients:
- Terebinth berries can be substituted with dried cherries or cranberries.
- Fresh parsley and mint can be substituted with cilantro or basil.
Variations:
- Add diced onions and bell peppers to the skewers for extra flavor and color.
- Serve the skewers with a side of tzatziki sauce or hummus for dipping.
Tips and tricks:
- Soak the wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Use a grill brush to oil the grill grates before cooking to prevent the chicken from sticking.
- Let the chicken rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the chicken skewers, place them on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Arrange the chicken skewers on a platter and garnish with fresh herbs and lemon wedges.
Garnishes:
Fresh parsley, mint, cilantro, or basil
Pairings:
- Serve the chicken skewers with a side of Greek salad or roasted vegetables.
- Pair the skewers with a glass of chilled white wine or a cold beer.
Suggested side dishes:
- Greek salad
- Roasted vegetables
- Quinoa or rice pilaf
Troubleshooting advice:
- If the chicken is sticking to the grill, brush it with a little oil before cooking.
- If the chicken is not cooked through, continue grilling for a few more minutes until it reaches an internal temperature of 165°F.
Food safety advice:
- Always wash your hands and utensils before and after handling raw chicken.
- Use a meat thermometer to ensure that the chicken is cooked to a safe temperature of 165°F.
Food history:
Terebinth berries have been used in Mediterranean cuisine for centuries. They are known for their tangy, slightly sweet flavor and are often used in marinades and sauces.
Flavor profiles:
Tangy, slightly sweet, and herbaceous
Serving suggestions:
Serve the chicken skewers as a main course or as an appetizer at a summer barbecue or dinner party.
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