Chicken Skewers with Lemon-Mint Vinaigrette

Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

Ingredients

  • 1 tablespoon hot paprika
  • 1 1/2 teaspoons minced garlic
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 cup plus 1/3 cup extra-virgin olive oil
  • Salt and freshly ground pepper
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons grated lemon zest
  • 1/8 teaspoon cayenne pepper
  • 2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
  • 1 large red onion, sliced crosswise 1/2 inch thick
  • 8 cups loosely packed washed arugula or spinach
  • Lemon wedges, for serving

How to Make It

Step 1    

Light a grill or preheat a grill pan. In a small bowl, mix the paprika with 1 teaspoon of the garlic, the oregano and cumin. Whisk in 1/3 cup of the olive oil and season the paprika oil with salt and pepper.

Step 2    

In another small bowl, combine the parsley, mint, lemon juice, lemon zest, cayenne and the remaining 1/2 teaspoon of garlic. Whisk in the remaining 1/2 cup of olive oil and season the vinaigrette with salt and pepper.

Step 3    

Thread the chicken pieces onto 6 skewers. Brush the chicken and onion slices all over with the paprika oil and arrange on the grill. Cook the onions for 4 minutes, turning once, until they are slightly softened. Grill the chicken for 12 minutes, turning occasionally, until it is cooked through.

Step 4    

Arrange the arugula on a platter. Spread the onions and chicken on top, drizzle with the vinaigrette and serve with lemon wedges.

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