Chicken Kebabs in Lettuce Cups

 

Thank you to my cousin Carol who snapped this photo before tasting the recipe at Marcel's for my April Breakfast Now, Dinner Tonight class!

Thank you to my cousin Carol who snapped this photo before tasting the recipe at Marcel’s April Breakfast Now, Dinner Tonight class!

In the past few days, I have received several requests for this recipe.  Here it is!  Chicken Kebabs in Lettuce Cups with Tomato-Red Onion Salad is full of fresh flavors with an easy prep.  What can be better?

Chicken Kebabs in Lettuce Cups with Tomato-Red Onion Salad (serves 4)

1-1/4 pound ground chicken

1/2 medium red onion; half fine diced and half sliced thin

1 clove garlic, minced

1/2 cup crumbled feta

½ cup fresh mint leaves; half chopped and half whole leaves / larger ones torn

1/2 teaspoon salt

1/4 teaspoon white pepper

1 cup grape tomatoes, quartered

1 tablespoon extra virgin olive oil

1 tablespoon red wine vinegar

Salt and pepper, to taste

8 Bibb lettuce leafs

Eight bamboo skewers

Soak skewers in water for 15 minutes. Preheat oven to 375 degrees. In a medium bowl, combine chicken, diced onion, chopped mint, feta, garlic, salt and pepper. Divide mixture in half and into 4 portions per half. Form each portion around skewer and place onto baking sheet. Bake in oven for 20-25 minutes.

Meanwhile, prepare tomato-red onion salad by combining tomatoes, onions, mint, olive oil, vinegar. Season with salt and pepper. Serve kebabs in bibb lettuce leaves topped with the salad. Serve with whole grain couscous or a gluten-free grain, if desired. Enjoy!

Adapted from Everyday Foods 2013

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4 responses

  1. So happy I was there to take picture! Will be making this delicious dish in a couple of weeks when a friend fro Las Vegas will be visiting! Yummy!!

  2. Had a friend here visiting from Las Vegas and made this for lunch. Turned out delicious! She made me promise to send her the recipe!! Thanks Lynn! :)

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