Chunks of chicken must be marinated at least 24 hours ahead, in a garlic lemon marinade, then grilled, and served on a roll.
Ingredients
¼cuplemon juice
¼cupwhite wine vinegaralthough cider vinegar will also work
6clovesof garlicminced
2tbspfresh basilchopped
2tbspfresh mintchopped
2tbspfresh parsleychopped
1 ½tspdried oregano
¾tspsaltdivided
¾tsppepperdivided
1lbboneless skinless chicken breaststrimmed and cubed into 1” pieces
4medium Italian rollsabout 6” long
Instructions
Whisk lemon juice, garlic, and herbs along with ½ tsp each of salt and pepper together in a bowl. Slowly whisk in oil. Reserve and refrigerate ¼ cup of the mix for serving tomorrow.
Place chicken in a container (preferable glass) or large bag and cover with the marinade. Stir to massage the bag to make sure all the chicken is coated.
Preheat your grill to high.
Remove the chicken from the marinade and skewer onto 4 metal skewers.
Oil the grill, and then put the chicken on. The cubes cook quickly, so turn to brown all sides until cooked. Let rest 10 minutes. Open the rolls and for a couple minutes.
Remove from the skewers and sprinkle with the reserve ¼ cup of marinade, if desired. Serve on toasted buns.
Recipe Notes
And maybe not so classic, but some lettuce goes well in the rolls too, and some honey mustard sauce.