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Four Seasons Breeze December 2014

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10 FOUR SEASONS BREEZE | DECEMBER 2014 | COMMUNITy NEWS 1. Squeeze the juice from one lemon into a zip top food bag. Squeeze garlic through a press into bag (or chop). Add oil, oregano, salt and pepper. Add chicken; seal bag and turn to mix and coat. Marinate 15 minutes. 2. Brush outdoor grill or grill pan with oil; heat. Cut lemon into 8 wedges. Thread one chicken tender onto each skewer, then skewer on a lemon wedge. 3. Grill 4 minutes, turning once, until chicken is lightly charred and cooked through. Place on platter. Serve with Cucumber-Yogurt Sauce (recipe below). Ingredients 1 seedless cucumber, grated 1 garlic clove, minced 1 cup plain yogurt 1/4 teaspoon salt Chef 's Corner By Randy Balt Lemon-Oregano Chicken Skewers IngredIentS 2 lemons 1 tsp. minced garlic 1 Tbsp. olive oil 1 tsp. dried oregano 1/4 tsp. salt 1/2 tsp. pepper 8 (about 1 ¼ lb.) chicken tenderloins 8 wooden skewers (soaked in water for 30 minutes) Accompaniment: Cucumber-Yogurt Sauce I found this recipe on the Internet while searching for alternative chicken dinners. It gives a light and refreshing taste to grilled chicken. The cucumber-yogurt sauce is a great addition laid over the chicken and grilled vegetables. Skewers: Serves 4 • Prep time 25 min. • Total time 25 min. | Sauce: Serves 4 • Prep time 5 min. • Total time 5 min. dIreCtIOnS CuCumber-YOgurt SauCe Directions 1. Using the large holes of a grater, grate cucumber over a medium bowl. 2. Add garlic, yogurt and salt; stir until blended. Spoon into a serving bowl. 3. This sauce can be served as a dip for falafel and is also great spooned onto vegetables.

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