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Greek-Style Chicken Strips With Skordalia Sauce Recipe
|Potatoes||3 Medium, peeled and quartered|
|Fresh lemon juice||1⁄2 Cup (8 tbs)|
|Extra virgin olive oil||3⁄4 Cup (12 tbs)|
|Garlic||10 Clove (50 gm), minced|
|White pepper||1⁄4 Teaspoon|
|Boneless skinless chicken breasts||2 , cut into 1 inch strips|
|Zucchini||4 Small, cut into 1 inch pieces|
|Extra virgin olive oil||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Grapevine cuttings||3⁄4 Cup (12 tbs), soaked in water for 30 minutes, drained|
|Canola oil||1 Tablespoon (For Brushing Skewers And Grid)|
Serving size: Complete recipe
Calories 3291 Calories from Fat 2211
% Daily Value*
Total Fat 240 g368.5%
Saturated Fat 18.6 g92.9%
Trans Fat 0.1 g
Cholesterol 199.5 mg
Sodium 825.8 mg34.4%
Total Carbohydrates 180 g60%
Dietary Fiber 39.9 g159.7%
Sugars 30.7 g
Protein 111 g222.5%
Vitamin A 1017.2% Vitamin C 547.3%
Calcium 95% Iron 80.3%
*Based on a 2000 Calorie diet
While potatoes are cooking, combine juice, oil, garlic, salt, and pepper in a blender or food processor fitted with a steel blade.
Blend oil mixture and potatoes until smooth and creamy.
Partially thread chicken strips onto skewers.
Add zucchini pieces.
Finish threading chicken so that the chicken strips wrap over the zucchini.
Brush kabobs with oil and drizzle with lemon juice.
Preheat the grill.
Place grapevine cuttings on hot coals.
Set skewers on grid over ashen coals.
Grill kabobs about 9 minutes or until cooked through.