Chicken & Garlic Kebabs / Kebab din pui cu usturoi

Directions

1. The night before you want to serve this dish (or at least the morning before) prepare the marinade and marinate the chicken.

2. Finely chop onion and 2-4 garlic cloves (set others aside). Grate zest from half the lemon.

3. In a non-reactive (not metal) bowl, combine wine, oil, salt and pepper, onion, chopped garlic, zest, and juice from the de-zested half of the lemon.

4. Clean the chicken breasts (remove skin, bones and excess fat if necessary). And slice into thick strips.

5. Marinate the chicken strips in the refrigerator over night (or at least all day).

6. When ready to cook the chicken, first peel the garlic cloves.

7. Weave the chicken (accordion style) onto wooden or metal skewers – adding a garlic clove every 1 or 2 folds.

8. Grill or bake/broil the kebabs (suspended over a greased baking sheet) until cooked through. For more intense flavor, drizzle the marinade over the kebabs a little at a time as they cook.

Notes: These simple kebabs are great in the summer over the grill – or in the winter cooked in the oven. If you’d like you can garnish them with slices from the remaining ½ lemon, or incorporate lemon slices into the kebabs for more citrus flavor. You may want to use more or less garlic – to suit your taste.

Variations: If you’d like, add veggies to these kebabs. Mushrooms, tomatoes, and peppers are all good.

Substitutions: Olive oil/Sunflower or other oil.