[goodcooking] Chicken Skewers with Chirmol Salsa

Chicken Skewers with Chirmol Salsa
From Woman's Day | June 20, 2006

CHICKEN SKEWERS
2 tsp olive oil
1 Tbsp lemon juice
1 tsp dried oregano
1⁄4 tsp each salt and pepper
8 chicken tenderloins (about 1 1⁄4 lb)

CHIRMOL SALSA
5 large ripe plum tomatoes
Nonstick spray
1⁄4 cup sliced scallions
1⁄4 cup mint
1 small jalapeño pepper, seeded and minced
1 tsp minced garlic
1⁄4 tsp salt

1. Chicken Skewers: Heat outdoor grill. Mix ingredients in a plastic food bag and seal. Marinate 15 minutes. Have ready 8 skewers.

2. Meanwhile, make Salsa: Coat tomatoes with nonstick spray. Grill, turning, 5 minutes or until skins are charred. Remove to a bowl; mash until almost smooth. Stir in rest of ingredients.

3. Thread chicken on skewers. Coat with nonstick spray. Grill 4 minutes, turning once, or until lightly charred and cooked through. Serve with the salsa.

A nice accompaniment is quick-cooking rice prepared with diced summer squash and grated lemon zest.

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