4 servings (serving size: 2 skewers and 1 lemon wedge)
Photo: Randy Mayor; Styling: Cindy Barr
1 pound skinless, boneless chicken breasts, cut into 32 cubes
24 cherry tomatoes (optional)
3/4 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 garlic cloves
1/4 cup fresh oregano leaves
3 tablespoons extra-virgin olive oil
How to Make It
Preheat grill to medium-high heat.
Thread 4 chicken cubes alternately with 3 tomatoes, if desired, onto each of 8 (12-inch) skewers. Sprinkle skewers with 1/2 teaspoon salt and pepper; coat with cooking spray. Place skewers on a grill rack coated with cooking spray; grill 3 minutes. Turn skewers over; grill 2 minutes or until chicken is done.
Grate 1 1/2 teaspoons rind from 1 end of lemon; cut lemon in half, crosswise. Cut ungrated lemon half into quarters; reserve remaining lemon half for another use. Combine the remaining 1/4 teaspoon salt, lemon rind, garlic, and oregano in a food processor; process until finely ground, scraping sides. With motor running, slowly drizzle oil through the food chute; process until well blended. Brush oregano mixture over skewers; serve with lemon wedges.
The oregano "pesto" is delicious. I took everything off the skewers after cooking and tossed w/ the pesto to get it all nicely covered. Served over couscous tossed with feta. I added some zucchini to the skewers per another reviewer's suggestion, and that was great.