Herby chicken comes alive under a vibrant salsa with crunchy cucumber and zippy radish, the hidden gem here. Experiment with different heirloom varieties of radish, such as Purple Plum, Black Spanish, Watermelon Radish, or classic French Breakfast radish.
3 Tbsp (45 mL) extra-virgin olive oil
1 Tbsp (15 mL) red wine vinegar
1 to 1 1/2 Tbsp (15 to 22 mL) dried oregano leaves
2 to 3 garlic cloves, minced
1/2 tsp (2 mL) sea salt
2 skinless, boneless chicken breasts, cut into small pieces
1 red onion, coarsely chopped
4 radishes, thinly sliced
1 small English cucumber, seeded and coarsely chopped
1/2 cup (125 mL) crumbled feta cheese
1/4 cup (60 mL) each chopped parsley and mint
1 Tbsp (15 mL) extra-virgin olive oil
2 tsp (10 mL) red wine vinegar
4 pitas (optional)
For kebabs, in large bowl, whisk oil with vinegar, oregano, garlic, and salt. Add chicken and onion; toss to coat. Cover and refrigerate at least 30 minutes or overnight.
For salsa, in bowl toss radishes with cucumber and cheese. Sprinkle with herbs, oil, and vinegar. Stir to mix evenly.
When ready to grill, oil grate and preheat barbecue to medium-high. Alternately, thread chicken and onion onto skewers, leaving room between pieces so they cook faster. Grill, turning often, until chicken is cooked through, 6 to 8 minutes.
To serve, slide meat and onion from skewers onto grilled pitas, if using. Top with salsa and serve.
Each serving contains: 313 calories; 25 g protein; 19 g total fat (5 g sat. fat, 0 g trans fat); 11 g total carbohydrates (6 g sugars, 2 g fibre); 570 mg sodium
source: “Sweet & Saucy“, from alive #369, July 2013