Chicken Brochette
Ingredients
8 oz Chicken thighs, boneless
1 cup Milk
3/4 cup Tomato paste
2 T. Vegetable oil
Sea salt, to taste
Turkish paprika, to taste (Turkish product preferred for best flavor, but not necessary)
4 Wooden skewers
Method
Cut chicken into eight 2-inch strips.
Place milk, oil and tomato paste in a large glass bowl. Mix thoroughly with a whisk. Add chicken, cover and marinate in refrigerator for 24 hours.
Heat grill. Remove bowl from refrigerator and drain marinade.
On each skewer, thread -- by inserting skewer through one and then into second end -- two chicken cubes. Dust with sea salt and Turkish paprika. Place on hot grill for 12 to 15 minutes, turning occasionally.
Serves two.
Courtesy of Pera Mediterranean Brasserie and Executive Chef Jason Avery
