Chicken skewers with Greek lettuce salad

By Suzanne Gibbs and Lucy Nunes

Serving size: Serves 6
Cuisine type: Greek, Modern Australian
Cooking time: More than 1 hour
Special options: Egg free, Kid friendly, Lactose free
Course: Lunch, Side dish
Favourite flavours: Chicken, Easy recipes, Salad

From the December 2007 issue of Australian Table magazine. Subscribe.

INGREDIENTS

2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
½teaspoon ground cinnamon
½teaspoon paprika
3 chicken breast fillets, cut into cubes

Greek lettuce salad
1 cos lettuce, shredded finely
1 bunch green onions (shallots), chopped
1/3 cup chopped dill
½cup (125ml) minerva
Extra virgin olive oil
2 tablespoons white or red wine
vinegar or lemon juice

METHOD

Combine garlic, oil, cinnamon and paprika in a bowl. Add chicken and toss to coat.

Cover and refrigerate for 1 hour.

Preheat barbecue on medium. Thread chicken onto metal skewers and cook for 3-4 minutes each side, brushing with marinade, until cooked through.

Meanwhile, make Greek lettuce salad. Combine lettuce, green onion and dill in a bowl. Combine oil and vinegar or lemon juice. Season, drizzle over salad and toss well. Serve with chicken skewers.

MESSENGER