Entrees

1. Prepare marinade. In a large bowl, combine all the ingredients (1/2 cup extra-virgin olive oil, 1 cup orange juice, 1 teaspoon red wine vinegar, 2 teaspoons minced garlic, 1 teaspoon dried oregano, 1 teaspoon cumin and 2 teaspoons paprika). Mix well. Set aside 1/2 cup of marinade for grilling later.

2. Remove 1/4 cup of remaining marinade and toss with potatoes in a medium bowl. Add chicken to larger bowl of marinade and toss to coat. Cover both bowls and refrigerate for at least 4 hours and as long as overnight.

3. Thread kebab ingredients onto each skewer. Start and end with an olive. Each kebab should have 1 potato, 3 to 4 pieces of chicken, 1 cherry tomato, and several pieces of pepper and onion. Stack finished kebabs across a baking sheet. Discard any remaining marinade. Let kebabs come to room temperature before grilling.

4. Preheat grill to medium high. While grill is heating, prepare Fresh Herb Sauce. Place all herb sauce ingredients (1 clove garlic, 3/4 teaspoon kosher salt, 1/8 teaspoon red pepper flakes, 3/4 cup Italian parsley, 1/4 cup fresh oregano, 1/4 cup fresh mint leaves, 2 teaspoons almonds, 1/2 cup orange juice, 1/2 cup extra virgin olive oil, 2 teaspoons red wine vinegar) in a blender or food processor, and blend until smooth. Set aside.

5. Place kebabs onto prepared grill and brush with reserved marinade. Close grill and cook 5 to 6 minutes until well marked. Using tongs turn kebabs and season with salt and pepper. Continue to cook and rotate at 3 to 4 minute intervals until chicken is cooked through (about 10 to 12 minutes total). Depending on the size of your grill, you may have to grill in two batches. Keep cooked kebabs warm by covering them with foil.

6. To serve, layer kebabs onto a serving platter. Drizzle herb sauce over kebabs. Serve any remaining sauce on the side in a gravy boat.

Source: Hannaford fresh Magazine, May - June 2007