Here’s a light, refreshing take on the familiar chicken skewer. While the chicken marinates in wine, heat the grill and chop the cucumber, olives, and herbs. Grill the skewers, grill some bread brushed with olive oil, and serve with the rest of the bottle of wine you opened for the marinade. That’s pretty much it.
Use the same marinade for pork or fish—you’ll find it’s fantastic. Finely dice other combinations of vegetables (or fruits) and herbs. Keep it simple. Always finish with a drizzle of excellent olive oil.
This is how to eat in the summer. Agree?
Chicken Skewers with Chopped Cucumber, Arugula, & Olives
Adapted from La Cucina Italiana Magazine, August 2010
Photo by Stephanie Meyer
These skewers are delicious with grilled bread. Drizzle thick slices of crusty bread with olive oil, sprinkle with coarse salt, then grill slices on both sides, until lightly browned.
1 3/4 lbs. boneless chicken thighs with skin on, cut into 1-inch pieces (Note: Skin-on boneless chicken thighs are not readily available; I’ve used both boneless, skinless chicken thighs and breasts to excellent result.)
1/2 c. dry white wine
2 garlic cloves, thinly sliced
1 Tbsp. chopped fresh rosemary
Freshly ground black pepper
Extra-virgin olive oil
1 c. finely chopped peeled and seeded cucumber (from 1 medium)
1/3 c. fine chopped arugula
1/3 c. finely chopped pitted Kalamata olives
3/4 tsp. finely chopped fresh thyme leaves
1/4 tsp. red pepper flakes
In a large bowl, combine chicken, wine, garlic, and rosemary; stir to combine. Cover and marinate at room temperature for 30 minutes.
Preheat grill to medium-high heat.
Thread chicken onto skewers; drizzle with olive oil and season with salt. Grill skewers four minutes a side, turning once, until chicken is just cooked through, 8-10 minutes total. Transfer skewers to a large plate.
In a small bowl, stir together cucumber, arugula, olives, thyme leaves, and red pepper flakes. Spoon mixture over skewers. Drizzle with more olive oil. Season with salt and pepper.