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North Charles Street

6213 N. Charles Street
Baltimore MD 21212
410-377-8040
MON-SAT  7am-8pm
SUN  8am-7pm

FREE PARKING

ON STORE LOT

 

Roland Avenue

5113 Roland Avenue
Baltimore MD 21210
410-323-3656
MON-SAT  7am-7pm
SUN  8am-6pm

FREE PARKING IN

DEEPDENE GARAGE

Lemon Herb Chicken or Seafood Skewers

  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Serves: 4

This marinade is excellent for both fish and fowl!


Ingredients

For Seafood:

• 1 lb. fresh swordfish, skin removed, cut in 1-inch chunks

• 3/4 lb. extra large shrimp, peeled and deveined

• 1/2 lb. sea scallops, tough outer membrane removed

For Chicken: 

• 2 lb. boneless skinless chicken breast, cut in 1-inch chunks

Vegetables (for both seafood AND chicken): 

• 1 red bell pepper, cut in 1-inch chunks

• 1 orange bell pepper, cut in 1-inch chunks

• 1-12 oz. jar marinated artichoke hearts, quartered and drained, marinade reserved

• 2 lemons, halved

• 1 T. extra virgin olive oil

• 1 t. fresh parsley, chopped

 

   MARINADE:

1/2 c. extra virgin olive oil

1/2 c. reserved marinade from artichoke hearts

3 cloves garlic, minced

1 T. lemon juice

1 T. red wine vinegar

1 T. fresh parsley, chopped

1 t. fresh oregano, chopped

1 t. fresh mint, chopped

1 t. coarse kosher salt

 

wood skewers

 

To Prepare

Soak skewers in water for at least 30 minutes. In a large bowl, whisk together all ingredients for the marinade. Add chicken or seafood to the mixture and allow to marinate at room temperature for 30 minutes. Thread 2 shrimp, 1 scallop and 1 piece of swordfish (or equivilant amount of chicken) to each skewer, along with an artichoke heart and a few bell pepper chunks. You should have enough for at least 8 skewers.

Prepare grill for medium-high direct heat. Place skewers on grill with lemon halves, cut side down. Cover and grill for 5 minutes. Turn skewers and grill for 5 more minutes or until appropriate level of doneness (all seafood should be opaque and shrimp should be pink; chicken should be golden brown on outside and no longer pink on inside). The lemons should be charred. Remove from grill to serving platter.

To Serve

Place skewers on a platter with grilled lemon halves on the side. Drizzle 1 tablespoon olive oil over seafood and sprinkle with fresh parsley.

Pair with Frog's Leap Sauvignon Blanc.



Eddie's Recipe Tip:

Grilling lemons not only makes them juicier but imparts a subtle smoky flavor.