From Woman’s Day | June 20, 2006

Easy, filling and low in fat, these skewers are a guaranteed crowd pleaser. Marinated in olive oil, lemon juice and oregano, they’re grilled and served with a zippy tomato and jalapeño pepper salsa.

  • Active Time: 10 minutes
  • Total Time: 25 minutes

Recipe Ingredients

Chicken Skewers
2 tsp olive oil
1 Tbsp lemon juice
1 tsp dried oregano
¼ tsp each salt and pepper
8 chicken tenderloins (about 11⁄4 lb)

Chirmol Salsa
5 large ripe plum tomatoes
Nonstick spray
¼ cup sliced scallions
¼ cup mint
1 small jalapeño pepper, seeded and minced
1 tsp minced garlic
¼ tsp salt

Recipe Preparation

1. Chicken Skewers: Heat outdoor grill. Mix ingredients in a plastic food bag and seal. Marinate 15 minutes. Have ready 8 skewers.

2. Meanwhile, make salsa: Coat tomatoes with nonstick spray. Grill, turning, 5 minutes or until skins are charred. Remove to a bowl; mash until almost smooth. Stir in rest of ingredients.

3. Thread chicken on skewers. Coat with nonstick spray. Grill 4 minutes, turning once, or until lightly charred and cooked through. Serve with the salsa. A nice accompaniment is quick-cooking rice prepared with diced summer squash and grated lemon zest.

 

Sunday’s WOD:

AMRAP 12min

9 Chest 2 Bar pullups

8 Thrusters: 50kg, 35kg

*even if you use bands I want you to pull all the way to your chest.


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