Marinate the chicken all day while you are at work, so it takes on the lemony flavor. Use four 10-inch skewers to kebab your chicken and serveatop a refreshing parsley salad. This recipe makes four kabobs and enough parsley salad for four people.
1 tablespoon minced garlic, divided
3 tablespoons lemon juice, divided
1½ teaspoons dried oregano, divided
¾ teaspoons sea salt, divided
¾ teaspoon ground black pepper, divided
3 tablespoons olive oil, divided
4 6-ounce boneless chicken breast halves, skin removed and cut into 1½-inch cubes
4 roma tomatoes, sliced
2 shallots, root-end thinly sliced
2 red bell peppers, cut into 2-inch squares
2 cups fresh Italian flat leaf parsley leaves
1. Soak bamboo skewers in water, ideally overnight, but for 30 minutes at a minimum. This will prevent them from burning off during the cooking process.
2. In a bowl, whisk together two tablespoons of lemon juice, two teaspoons of garlic, one teaspoon of oregano, ½ teaspoon of sea salt, and ½ teaspoon of ground pepper. Stir in one tablespoon of olive oil.
3. Cut up the chicken and add to the bowl. Cover and refrigerate for at least two hours, if not overnight.
4. Remove the chicken from the bowl with a slotted spoon and place on a plate, separating the chicken pieces into four groups. Discard the marinade. For each group of chicken pieces, thread onto the skewers a shallot slice, followed by a chicken piece, a tomato slice, and a piece of bell pepper, repeating until the skewer is full.
5. Fire up the grill. Cook the skewers for six minutes, turning frequently to ensure that the chicken gets cooked evenly.
6. To prepare the salad, stir together the remaining lemon juice, garlic, oregano, sea salt, and pepper in a medium-sized bowl. Gradually whisk in the two tablespoons of olive oil. Add half of this mixture to the parsley and toss to coat.
7. Once the chicken is done, slide the pieces off the skewers on top of the parsley. Drizzle with the remaining dressing and serve while the chicken is warm.