Rating: 4 stars
3913 Ratings
  • 5 star values: 0
  • 4 star values: 3913
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 3,913 Ratings
March 2004


Recipe Summary test

30 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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