Want to know one of the best things about living in Hawaii? You know, besides the great beaches, amazing surf and perfect weather? Grilling is a year round affair. Although, I suppose that’s true for the most dedicated grillers out there regardless of where they live. I definitely remember my father grilling steak in the middle of winter when I was growing up. When you have to brush snow off the grill to use it, you know you’re hard core.
Considering how often I grill, you’d think I’d have all sorts of standby marinade recipes… nope. Ninety-nine percent of the time I use the same garlic, ginger, shoyu, vinegar and brown sugar marinade. Good but boring. So this simple Greek marinade was a nice change of pace. Great with a side of fava and some homemade tzaziki (recipe still to come!).
Yield: 6 servings
* 1/2 cup olive oil
* 1/4 cup lemon juice
* 1/4 cup red wine vinegar
* 4 cloves garlic, minced
* salt and pepper
* 1 teaspoon dried oregano, or 1 Tablespoon chopped fresh oregano
* 3 boneless chicken breasts, cut into chunks
* 2 green peppers, cut into large chunks
* 1 red onion, cut into large chunks
* 8 ounces fresh button mushrooms
* 12 wooden skewers
Combine the olive oil, lemon juice, red wine vinegar, minced garlic and oregano in a large bowl and stir to combine. Season with salt and pepper. Add chicken and marinate in the refrigerator for 3-4 hours. While the chicken is marinating, soak the wooden skewers in water.
Arrange the marinated chicken, peppers, onions and mushrooms on the soaked skewers. Brush with marinade and cook on the grill for approximately 5 minutes each side, or until the chicken is cooked through and the vegetables get a nice char. Remove to a serving tray and serve immediately.