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CHICKEN SKEWERS ON WATERMELON AND FETA SALAD

Fresh and juicy, with a salty lick of feta, this dish is perfect for lunch on a hot summer’s day or for a shared platter with friends on a balmy evening.
Serves 6, approximately 24 skewers

Chicken Skewers

• 2 yellow bell peppers, cored, seeded, cut into small pieces about the same width as the chicken pieces
• 1 (8-ounce) jar pimiento-stuffed olives (or Queen olives), drained
• 4 tablespoons olive oil, divided use
• Juice of 1 lemon
• 1 tablespoon honey
• 2 tablespoons finely chopped mint, plus extra sprigs for garnish
• Salt and pepper to taste
• 1¼ to 1½ pounds skinned, boned chicken breasts, cut into small pieces
• Short bamboo skewers, soaked in water for 30 minutes

Salad

• 2 clean heads romaine lettuce, torn into bite-size pieces
• 1/2 small watermelon, rind removed, cut into small chunks
• 8 ounces feta cheese, crumbled
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• Salt and pepper to taste
• 1/4 cup toasted pumpkin seeds, salted preferred

Directions

Place bell pepper chunks in bowl with olives and 1 tablespoon olive oil. Toss and set aside.

In another bowl, combine juice, honey, 3 tablespoons olive oil, mint, 1/4 teaspoon of salt and pepper. Mix well and add chicken pieces; toss to coat. Thread chicken onto bamboo skewers alternating chunks of bell pepper and olives.

Cook over medium heat on barbecue grill until chicken is lightly browned and thoroughly cooked, drizzling with a little of the marinade as it cooks for the first few minutes.

Place romaine on platter. Top with watermelon chunks, skewers and feta. In small bowl combine olive oil, vinegar, salt and pepper; stir to combine and pour over salad. Top with toasted pumpkin seeds. Garnish with sprigs of fresh mint and serve.
 

Recipe from SIZZLE: Sensational Barbecue Food by Julie Biuso
(Julie Biuso Publications, April 2008, $19.95/softcover)