193. Mediterranean inspired wild garlic and herb marinated chicken skewers
Also: 1. Recipe for a sauce good enough to drink. 2. The inaugural ‘What I am reading on Substack' segment.
Fire up the grill! Time to cook up some magic.
Please read this post online as it is too long for email, sorry.
This post is full of exciting information, two feature recipes including skewer assembly, even more recipes ideas (with links to the recipes) to create a truly beautiful Mediterranean themed feast, and a new feature to the ‘Just really good recipes’ called ‘What am I reading on Substack’. Let’s get to it!
Did you know that if you hit the ❤️ at the top or bottom of this post, it makes it easier for people to find us all at Just really good recipes!
This glorious chicken marinade and sauce are destined to be your next favourites. I have also used this marinade with halloumi and it was superb.
Wild garlic leaves are not the most readily available ingredient. At the time this post was written, it is spring, and wild garlic or ramps, as they are often referred, was available at multiple grocers and farmers markets. Wild garlic leaves are similar to leeks, they have an oniony-mildish-garlic flavour. They are not the same as garlic scapes.
If you happen to come by garlic scapes, those too can be used in lieu of the wild garlic - BUT just for this recipe as it is a marinade. Wild garlic leaves and garlic scapes are both alliums (same family) but they differ in flavour. If you do opt for the garlic scapes, the flavour will have distinctly more pronounced garlic hit. Garlic scapes are more commonly available.
This recipe also includes options to substitute the wild garlic leaves posted in the recipe section. I have tried the substitution options, and the results were delightfully delicious.
Wild garlic/ramps is typically harvested earlier than garlic scapes are available. The bulb of the wild garlic plant can also be consumed.
Garlic scapes are the green stalks that have a slightly curled appearance and often a ‘flower-like’ bulb at the end (the scapes are usually harvested before the bulbs bloom). The stalks are harvested to encourage the plant to direct its energy into growing the garlic bulb, and bulking up the size of the bulb. These scapes are simply, the leaf like stalks of the garlic bulbs we consume and purchase regularly.
This post has a new section/segment at the very end (of this post). It beautifully fits with the original mission statement ‘sharing the good stuff’. It will be a periodic feature in ‘Just really good recipes’’. This inaugural feature is made up of two lists of Substacks that I have been enjoying, and reading throughout the past month - Food writers, and non-food writers.
The featured Substacks are listed in no particular order. I originally planned on having one list featuring 6 Substacks to coincide (or match) June’s chronological position in the calendar, the sixth month. This went out the window as I couldn’t omit this one or that one, so I decided to double it to 12, and then I added a second list for writers that aren’t specific ‘food writers’! Going forward, I will exercise some self restraint, and these lists will be paired down to just a few. For those of you that I have not featured, please know that this is just the first graduating class, more stunning Stacks to come (many on this first list of Stacks are the regulars on my current feed). There are many gorgeous Substacks that will added to ‘What am I reading on Substack’ in the coming months.
Now, back to this post’s recipes.
Sauce - Not all sauces are created equal, this sauce is truly the gold standard!
I had written up this sauce in one of my notes and I promised to feature it in a post, so here it is!
Sauce recipe
Mix all the ingredients together. Set aside for at least 20 minutes (minimum) to allow the ingredients to infuse. Serve over the chicken or on the side for dunking. May also be used as a dip for vegetables, or for anything and everything. This sauce is so good you will want to drink it.
1 cup mayonnaise
3/4 cup plain yogurt
1 Tbsp Dijon mustard (optional)
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp salt
1 tsp sugar
1 tsp dried dill
1 tsp apple cider vinegar
Chicken skewers and marinade
Chicken breast or thighs cut into cubes
Vegetables of choice cut into pieces for layering on skewers
1⁄3 cup olive oil, extra virgin - you may want to use a tad more
1 cup (30 grams) wild garlic leaves (ramps) or 1/2 cup (15 g) garlic scapes, chopped OR use one of the substitutes below - these subs will mimic the flavour of the wild garlic leaves
To make a substitution for the 1 cup of wild garlic leaves use one of the following options:
1/2 cup spinach + 1 clove of garlic - all finely chopped
1/2 cup garlic chives or green garlic - all finely chopped
3 sprigs thyme (1 tsp leaves only) and/or fresh oregano (chop the oregano 1 tsp) - if using dried herbs add 1/3 - 1/2 tsp. Fresh is always best!
pinch red chilli flakes
1 Tbsp lemon juice
1 tsp salt - more to taste
Freshly ground pepper to taste
Method
In a bowl add all the marinade ingredients, combine well. I often forgo using a bowl, and pop all the marinating ingredients into a Ziploc bag - Olive oil, wild garlic leaves (or substitute), herbs, chilli flakes, lemon juice, salt and pepper.
Chop the chicken into cubes (the size you want for your skewers), add to the marinade. If you don’t want to use skewers, then don’t. This recipe is flexible, use it as your blueprint.
Marinate for at least 1 hour (or overnight).
Thread the skewers beginning with the chicken, and separate each cube with some onion slices or vegetable of choice. I used onion and green peppers. Some other options are coloured bell peppers, red onion, mushrooms, halloumi and zucchini. BBQ, air-fry or bake in the oven until the chicken is cooked, and no longer pink inside.
Any leftover vegetables can be threaded onto skewers to create vegetarian skewers. Prior to grilling, drizzle with olive oil then season with salt and pepper.
Serve immediately with the sauce and sides of your choice, I have linked a few options below this recipe.
Make it a Mediterranean themed meal. Some side dish ideas, pick what suits you, loads more on Just really good recipes.
Serve and enjoy!
Did you know that if you hit the ❤️ at the top or bottom of this post, it makes it easier for people to find us all at Just really good recipes!
What I am reading on Substack
This is a new segment in the ‘Just really good recipes’ posts. I think it fits nicely within my mission statement of ‘sharing the good stuff.’ I have compiled two lists (going forward I anticipate there will be just one list, a shorter list) of Substacks I have been reading, and enjoying throughout the month.
I expect that this new segment, ‘What I am reading on Substack’ will be appearing periodically, and always at the bottom of new posts.
I enjoy reading multiple Substacks (mostly food but not always) so this list will be fluid, and at times eclectic. The featured Substacks are just a small sample of the many talented writers in the food category, and I also included a list of incredible non-food related writers.
Also, I am also not highlighting just the ‘big’ Stacks - there are lots of amazing recipes, posts, and writers that deserve their moment to shine as well. Every time this segment ‘What I am reading on Substack’ is posted, new Substacks will be shared, and there are many.
The inaugural ‘What I am reading on Substack’ lists.
Stacks listed are in no particular order.
List #1 - Fabulous Food Writers, these Stacks have loads of gorgeous recipes and posts - All these Substacks are serving up ‘the good stuff’!
List #2 - Some more wonderful writers worth reading, and not about recipes - the good stuff non-food edition.
This is an eclectic list, a mix of writers that I think are immensely talented. I am sharing a link to their Substack/work below. There is power in being able to write beautifully. These gifted writers are storytellers, they communicate, sometimes educate, entertain, and when they so choose, stir emotion. I hope some of their writing prowess will wear off on me as I continue to read their work.
Vanilla Black, 2. An Unimportant Woman, 3. Tom Cox, 4. Conversation with Critters, 5. Hannah - A feral housewife, 6. Mark Diacono
Thank you for reading.
Your favorites list is a perfect way to introduce your readers to food writers they may not be aware of! Nice work!
Thank you for the shoutout and link to Conversations with Critters! Much appreciated, Sheryl!!