Chicken and Mushroom Kebabs
Ingredients
- 1/2 C. olive oil
- 3 Tbs. fresh lemon juice
- 3 Tbs. balsamic vinegar
- 1 Tbs. dried rosemary
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 24 large mushrooms
- 9 skinless boneless chicken thighs, trimmed, cut crosswise in half
- 9 pieces kosher breakfast beef slices, cut crosswise in half
- 6 10- to 12-inch metal skewers
- 6 pita breads, wrapped in foil
Directions
In a bowl combine the oil, lemon juice, vinegar, rosemary, salt and pepper. Whisk until combined. Pour half of marinade into another bowl. Add the mushrooms to first bowl; add chicken to second bowl. Toss to coat; let stand 30 minutes. Meanwhile, prepare barbecue (medium-high heat). Wrap 1 breakfast beef piece around each chicken piece. Alternate 4 mushrooms and 3 chicken pieces on each skewer, piercing the breakfast beef to secure. Discard the chicken marinade. Reserve mushroom marinade. Grill kebabs until chicken is cooked through, turning skewers and basting with reserved mushroom marinade, about 25 minutes. Grill pita breads in foil at edge of barbecue until warm. Unwrap pita breads. Place 1 kebab in center of each bread. Fold bread sides up around each kebab and pull out skewer.
