CHICKEN SKEWERS WITH CABBAGE SLAW
Tender pieces of chicken breast on a skewer, served with colorful cabbage slaw. Classic recipe, perfect for grilling season.
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main
Cuisine: bulgarian
Servings: 4
For the chicken skewers:
- 2 (6-8 oz) chicken breasts cut into cubes
- 8 small wooden skewers soaked in cold water for 15 minutes
- juice from 1/2 lemon
- ¼ cup olive oil
- 1-2 tsp oregano
- 1 tsp black pepper
- 1 tsp salt
- 2 small cloves garlic - chopped (might reduce it to 1 clove)
- ½ tsp dried parsley
For the cabbage slaw:
- 3 cups green cabbage (shredded)
- 3 cups purple cabbage (shredded)
- 2 medium carrots , grated
- 1/2 small English cucumber , chopped (optional)
- 4 tbsp vegetable oil
- 2 tbsp apple cider vinegar (or more to taste)
- 1 tsp salt (or more to taste)
- chopped parsley (optional)
For the chicken skewers:
Combine all ingredients for the marinade in a large bowl and add meat, make sure it is evenly coated in marinade. Transfer to a zip lock bag. Let the meat marinate for at least 30 minutes, for best results 6 hours to overnight. Keep it in the fridge.
Preheat grill to 400 F (medium-high heat ), clean and lightly oil the grate.
Thread chicken on skewers and grill for 5 minutes per side, or until done.
For the cabbage slaw:
In a large bowl combine cabbage, carrots and cucumber (optional).
In a separate bowl mix together salt, oil and vinegar. Pour dressing over vegetables and toss. Taste and add more salt, oil or vinegar if needed. Add fresh parsley (optional). Serve.
Calories: 422kcal | Carbohydrates: 13g | Protein: 26g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 72mg | Sodium: 1344mg | Potassium: 823mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5965IU | Vitamin C: 62mg | Calcium: 80mg | Iron: 1.6mg