California Olive Oil 
Vinegars 
Salts / Spices 
Artisanal Foods 
Bath & Body 
Housewares Grilled Chicken Skewers with Mushrooms and Green Onions
Cooking Label
Easy
Prep Time
20 Minutes
Cook Time
15 Minutes
Serves
4-6 Servings
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
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
Preparation
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.
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.
Looking for a great dish for your next BBQ? Try this Grilled Chicken with Mushrooms and Green Onions Recipe.
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