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Grilled Chicken Skewers with Mushrooms and Green Onions

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This Grilled Chicken Skewers with Mushrooms and Green Onions recipe is the perfect appetizer, great around a summer barbecue, or alongside some of our main course meals.
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    • Looking for a great dish for your next BBQ? Try this Grilled Chicken with Mushrooms and Green Onions Recipe.
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    • Looking for a great dish for your next BBQ? Try this Grilled Chicken with Mushrooms and Green Onions Recipe.
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INGREDIENTS:
1/4 cup Pasolivo Lemon Olive Oil
2 tsp. Pasolivo Spring Blend
2-3 tsp. Pasolivo Roasted Garlic Sea Salt
1-1/2 pounds chicken breast or thighs, boneless and cut into 1 1/2 inch pieces
1 pound of mushrooms, trimmed
1 bunch of green onions, trimmed and cut into 2 inch pieces
6 long skewers or 30 toothpicks (soak wood in water for 30 minutes prior)
Pasolivo Lemon Olive Oil, for finishing
Serve with
Spring Herb Dip
DIRECTIONS:
Place mushrooms in a small bowl with green onions, and in a separate bowl place the chicken. Drizzle mushrooms with 2 Tbsp. Pasolivo Lemon Olive Oil and 1 tsp. each Pasolivo Spring Blend and Pasolivo Roasted Garlic Sea Salt, toss gently to coat. Drizzle chicken with 2 Tbsp. Pasolivo Lemon Olive Oil and 1 tsp. each Pasolivo Spring Blend and Pasolivo Roasted Garlic Sea Salt, toss to coat.

Assemble skewers starting with chicken, then alternating green onions, then mushrooms, and repeat, leaving at least 2 inches of bare skewer at one end or make bite size on toothpicks using one piece of chicken, green onions then a mushroom.

Prepare grill (or grill pan or large skillet) and heat until hot. Place skewers on grill or in pan. Cook on high until nicely browned, about 3 minutes. Reduce heat to medium and cook another 3 minutes. Turn and continue cooking until chicken is cooked, about 5-6 minutes more for chicken breasts and a little longer for chicken thighs.

Remove from pan to a serving platter and let rest 5 minutes. Before serving, drizzle with Pasolivo Lemon Olive Oil and serve with creamy Spring Herb Dip.

 

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