Ingredients:
1/2 Cup Olive Oil
2 Cloves Garlic, minced
1/2 Tbl Dried Basil (or 2 Tbl Fresh Basil, finely chopped)
1/2 tsp Dried Oregano
2 tsp Grated Lemon Zest, plus 1 Tbl Fresh Lemon Juice
1 tsp Salt
1/2 tsp Pepper
1/4 tsp Dried Chilli Flakes
3 Tbl Mayonnaise
1 Tbl Red Wine Vinegar
4 Boneless, Skinless Chicken Breasts
6 Bread Rolls of your choice
Directions:
Combine oil, garlic, basil, oregano, lemon zest, salt, pepper, and chilli flakes in a large bowl.
Transfer 2 tablespoons of the oil mixture to a separate bowl and whisk in the mayonnaise, vinegar, and lemon juice, then place it in the fridge. This sauce can be covered and kept in the fridge for 2 days.
Prick the chicken breasts all over with a fork, then dice into bite-sized pieces. Place the chicken into the remaining marinade, cover and refrigerate for 3 hours (or at least 30 minutes).
Remove the chicken from the marinade and thread onto skewers. You can use either metal or wooden skewers, but if you are using wooden, soak them in water for 15-20 minutes before using on an outdoor grill (that’s American for BBQ) to avoid burning. I have to confess to not using my bbq at all. You could, if you like, cook the skewers under the grill in your oven, or in a large fry pan on the stove, though you will lose that charcoal burnt effect. Me? Well, I didn’t even use skewers. I was in a hurry, so I just tossed the marinated chicken into my fry pan to cook, and the results were amazing. Next time I plan to clean my bbq and cook it the way it is meant to be cooked. Definitely one to impress the in-laws next time they drive up for lunch.
When your chicken is cooked through, transfer to your bread rolls, removing skewers by using the roll to grab the chicken and slide the skewers out, leaving your chicken cubes in the roll. Then drizzle chicken with your refrigerated mayonnaise mixture, add salad if desired and serve it up to your husband. Enjoy!
Recipe Source: adapted from Cook’s Country. I found it at Mel’s Kitchen Cafe