Recipe: Cypriot Chicken Kebabs with Minty Dressing (grilled or baked)

CYPRIOT CHICKEN KEBABS

"These kebabs were inspired by the wonderful eastern Mediterranean island of Cyprus, which has long been a crossing point between Europe, Asia and Africa. It's not surprising, then, that Cypriot cuisine is a unique blend of many influences.

Marinating the chicken ensures flavorful and juicy kebabs. You can get a jumpstart on this great dish by marinating the chicken overnight. Then simply assemble the kebabs the following day."

FOR THE KABOBS:
12 oz. chicken breast, boneless, skinless, cut into 12 even pieces
1 zucchini, cut into 8 slices
1 medium red bell pepper, cut into 8 pieces
8 cherry tomatoes
FOR THE MARINADE:
1 Tbsp. extra virgin olive oil
2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard (spicy brown may be substituted)
1/2 tsp. dried oregano
2 cloves garlic minced
2 Tbsp. fresh parsley, chopped
Salt and freshly ground black pepper to taste
Minty Dressing (for serving, recipe follows)

Using four kabob skewers, arrange 3 pieces of chicken and 2 pieces each of zucchini, pepper and tomatoes per skewer. For easier grilling, start and end each skewer with chicken.

Whisk together marinade ingredients and set aside 1 tablespoon for basting later. In shallow dish, cover chicken with marinade until well coated. Cover and marinate in refrigerator for at least 2 hours.

WHEN READY TO COOK:
Remove kabobs from marinade and discard used marinade.

TO COOK ON A GRILL:
Coat grill lightly with oil to prevent sticking. Place skewers on medium-hot grill. Turn frequently and brush with reserved marinade. Cook for 18-25 minutes or until juices run clean. Cooking time will depend on size of chicken pieces and temperature.

OR, TO COOK IN THE OVEN:
An alternative cooking method is to preheat oven to 400 degrees F. Place skewers on shallow baking dish on center rack. Bake 10 minutes. Baste and turn over, baste with the reserved marinade and bake for additional 10-15 minutes or until chicken is cooked through.

In meantime, prepare the Minty Dressing.

After removing kabobs from grill (or from the oven), let stand 5 minutes. Serve with Minty Dressing on side.

MINTY DRESSING
"Pureed mint and peas give the side dressing an attractive pastel green base."

12 fresh mint leaves
1 cup frozen peas, cooked
1 Tbsp. extra virgin olive oil
1 clove garlic, minced
1/4 tsp. ground cumin
Juice of one lemon

Place ingredients for the dressing in food processor or blender. Puree and set aside.

SERVING SUGGESTION:
Serve the kebabs with a garden salad dressed with a basic vinaigrette. Add a side of seasoned black beans. All you have to do is saute some finely chopped green onions and diced tomato along with minced garlic. Mix this with cooked beans and heat through. The result is a healthy, colorful and appetizing meal.

Makes 4 servings
Source: the American Institute for Cancer Research