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Photo Galleries: So. Beach | Pillsbury Bake-Off
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Today’s Flavor section in the Tampa Tribune features a fun story by Greg and Michelle Baker, the Culinary Sherpas.
I asked them to write about appetizers anyone could make and serve for a wedding reception. They had some great recipes and shared photos from their own wedding and reception.
One great recipe that didn’t make the print edition: Mediterranean Chicken and Vegetable Kebabs.
Oh, it looked great. They were delicious.
It’s just that when we got back to the newspaper after shooting the photos on the porch of their home, I noticed one thing: It looked like a crucifix appetizer.
Great for Easter parties, maybe. Not so good for weddings.
Color me reactionary, but I just didn’t need the headache of answering phone calls from outraged readers.
That said, this was the most delicious plate of unintended blasphemy I think I’ve ever eaten. Here’s the recipe:
MEDITERRANEAN CHICKEN AND VEGETABLE KEBABS
2 lemons (zested and juiced)
1 tablespoon fresh oregano (chopped)
2 tablespoons extra-virgin olive oil
4 garlic cloves (minced)
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breast or thighs
Toothpicks
1 each fennel bulb (cut into bite-sized chunks)
1 each red onion (cut into bite-sized chunks)
1 pint cherry or grape tomatoesCombine the lemon zest, lemon juice, oregano, olive oil, garlic and salt and pepper in a medium bowl.
Cut the chicken into bite-sized chunks, and place in aforementioned bowl, tossing well. Place the bowl in the refrigerator, and let the chicken marinate for 1 to 2 hours.
Grab a toothpick; thread a piece of chicken, a piece of fennel, a piece of red onion and a tomato onto it. Place the skewer on a baking sheet. Repeat until you’re out of things to skewer.
Season the skewers well with salt and pepper.
Place the skewers on the baking sheet in a preheated 400-degree oven for 8 to 12 minutes, until the chicken is cooked through.
These may be reheated in the oven prior to serving.
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