A pretty and palette-pleasing way to make your chicken look as good as your beef at your next barbecue.
2 boneless, skinless chicken breasts cut into ½-inch chunks
1 tablespoon olive oil
Zest and juice of 1 lemon
1 teaspoon dried oregano
10 grape or cherry tomatoes
1 small red onion, cut into 10½-inch chunks
½ teaspoon kosher salt
Freshly ground black pepper
1) In a medium bowl, combine chicken with olive oil, lemon juice and zest and oregano and toss to combine. Let marinate at room temperature for 20 minutes.
2) Preheat oven to 400° F. Take one small 5-inch skewer and thread each with 3 pieces of marinated chicken, one tomato and one onion wedge. Repeat with remaining ingredients to make 10 kabobs. Transfer to a greased sheet pan and season with salt and pepper.
3) Bake 12–15 minutes or until cooked through. Broil on high for a few minutes to brown if desired. Serve warm.
4) Heat grill to medium. Brush grill with extra virgin olive oil. Once the oil is hot, grill kabobs 7 minutes on the first side and 5 minutes on the second side.
MAKE IT A MEAL: Instead of skewering the chicken, simply bake it in the oven. Fill 2 pitas with cooked chicken and some chopped romaine lettuce. Top with halved tomatoes and thinly sliced red onion. Drizzle with tahini to serve. (For more double duty recipes that go from apps to meals click here.)
More From Jamie Geller
Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen — not because she doesn’t love food, but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and “JOY of KOSHER with Jamie Geller” magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen — quickly. Check out her new book, ”JOY of KOSHER Fast, Fresh Family Recipes.”