Time 35m Number Of Ingredients 12 Steps:
Whisk lemon juice, vinegar, garlic, basil, mint, parsley, oregano and 1/2 teaspoon each salt and pepper in a medium bowl. Slowly whisk in oil. Reserve 1/4 cup of the marinade in a small bowl and refrigerate. Place chicken in a large sealable bag and add the remaining marinade. Seal the bag and massage the chicken to thoroughly coat. Refrigerate for at least 24 hours and up to 48 hours. Preheat grill to high. Remove the chicken from the marinade (discard the remaining marinade). Pat the chicken dry with paper towels and divide among 4 metal skewers. Oil the grill rack. Grill the chicken, flipping often, until charred on all sides and an instantread thermometer registers 160 degrees F, 8 to 10 minutes. Transfer to a clean plate and let rest for 10 minutes. Remove the chicken from the skewers and sprinkle with the remaining 1/4 teaspoon each salt and pepper. Drizzle with the reserved marinade and serve on buns.
Time 25m Yield 3-4 serving(s) Number Of Ingredients 12 Steps:
Dice chicken breasts into 1" cubes. Whisk all other ingredients together to form marinade. Set some aside for basting or sauce if desired (though I don’t think this is necessary). Add marinade to chicken and refrigerate overnight, stirring occasionally (the acidic nature of the marinade will ‘chemically’ cook the meat partially). Thread 5 or so cubes onto metal or soaked bamboo skewers and grill for a few minutes either side, just until meat is firm (remember, they’re already partially cooked by the marinade). Place two skewers on a fresh bread roll or Italian bread, grip the meat firmly with the bread and pull out skewers. Enjoy!
Time P1DT27m Yield 6 Number Of Ingredients 14 Steps:
Combine vinegar, olive oil, lemon juice, mint, garlic, sugar, oregano, basil, salt, red pepper flakes, and black pepper in a blender. Puree until liquefied, about 30 seconds. Place chicken thighs in a large resealable plastic bag, pour in marinade and massage to coat. Squeeze out excess air and seal the bag. Marinate in the refrigerator for 24 hours, turning occasionally. Preheat an outdoor grill for high heat and lightly oil the grate. Remove chicken and place on the skewers. Season with salt. Pour the marinade into a small saucepan. Bring to a simmer and cook until reduced slightly, about 2 minutes. Place skewers on the preheated grill and cook for 5 to 6 minutes, turn and cook until the chicken is no longer pink in the center and the juices run clear, 5 to 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from grill and rest the meat for a few minutes. Toast hoagie rolls and spread each with some of the reserved marinade. Place a skewer on each roll and carefully remove the skewer, leaving the chicken in the bun.
Time 42m Yield 6 servings Number Of Ingredients 4 Steps:
Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the spiedie marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process. Remove the chicken from the marinade and place the chicken on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through. Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.
Time 12h30m Yield 6 servings Number Of Ingredients 4 Steps:
Cut the chicken breasts into large cubes. Place the chicken in a large sealable container and pour the marinade over. Mix well, cover and refrigerate for at least 12 hours (best if marinated for 24 hours). Be sure that the meat is fully submerged and to maximize the flavors, stir once or twice throughout the marinating process. Remove the chicken from the marinade and place the on the grill over medium heat turning frequently. Grill for about 10 to 12 minutes. Cut the largest piece in half to make sure that the meat is cooked all the way through. Spread butter on the inside of the steak rolls, grill the insides until just crisp and place the chicken on the rolls.
Time P1DT30m Yield 12 Number Of Ingredients 12 Steps:
Place the cubed chicken into a large resealable plastic bag or container, add the olive oil, vinegar, lemon juice, salt, garlic, garlic salt, oregano, garlic salt, mint, basil, and black pepper. Seal the container and shake until combined. Refrigerate for 1 to 3 days, shaking the container to turn the meat every 6 to 8 hours. Preheat an outdoor grill for medium-high heat and lightly oil grate. When you are ready to cook, remove meat from the marinade and place on skewers. Place the skewers on the preheated grill and cook, turning every three minutes until cooked through and the internal temperature of the meat reaches 170 degrees F (75 degrees C). Be careful not to overcook or the meat will be very dry. Serve the grilled meat on Italian bread or hot dog rolls.
Time 40m Yield 16 serving(s) Number Of Ingredients 15 Steps:
Cut chicken into skewer size cubes, about 1.5 inches or so. Mix marinade ingredients together in a nonmetallic dish. Add meat, cover and marinate in the refrigerator for at least 24 hours; stir occasionally. Oil will solidify when refrigerated, so remove the spiedies once or twice a day to allow the oil to “melt” and then stir. Spiedies may be left marinating in the refrigerator for two to five days. Add more marinade, if required. Before cooking, cut green peppers and onions into skewer size pieces. Alternate marinated chicken pieces with vegetables on skewer, about 6 inches of meat/veggie. To cook spiedies: Grill on the barbecue grill for 8 to 10 minutes, brushing marinade on them occasionally and turning them every few minutes. Do not overcook, but make sure that chicken is done! DO NOT use leftover marinade on spiedies at the serving table because the raw meat may have left unhealthy bacteria in the sauce. To serve: Grasp the bread in one hand, place the skewer inside and pull the skewer out, leaving the spiedies inside. You can also eat them right off the skewer. They’re also good in a salad. Cooked leftovers (if any) keep well in the fridge for several days.
Number Of Ingredients 16 Steps:
In a blender, combine the oil, lemon juice, vinegar, garlic, mint, dill, salt, soy sauce, garlic powder, black pepper, oregano, red pepper flakes, and cardamom and puree until smooth and emulsified. Put the chicken in a large mixing bowl and pour the marinade over it, reserving about 1⁄2 cup marinade in a small bowl, and covering and refrigerating it. Mix the chicken well with the marinade, cover, and refrigerate for at least 4 hours or up to 24. The acidic marinade will start to break down the chicken, so if a more tender texture bothers you, marinate for 4 to 5 hours. I, however, am a fan of that texture and think an aggressively long, 24-hour marinade gives the chicken that much more flavor. Heat a grill until it is so hot you (almost) can’t look directly at it. Skewer the chicken; you can make a giant skewer to save space or lots of little ones for easier turning. Cook the skewered chicken, turning three times, until nicely charred, 5 to 7 minutes on each of the four sides. Let the chicken rest for 10 minutes, then take it off the skewers. To serve on the rolls, top with whichever of the following makes you the happiest: lettuce, tomatoes, onion, reserved marinade, pepperoncini, olives. Or don’t use any toppings, as it’s meant to be eaten, in my book (which this literally is).
