Chicken and Grapefruit Souvlaki

Grapefruit and garlic play together and create a juicy marinade for these chicken skewers. Roasting some of the fresh Florida grapefruit adds an extra sweetness to each skewer with a bite of colour.

 

Prep time: 20 minutes

Cook time: 15 minutes

Serves: 4

 

1/2 tsp (2 mL) grated Florida grapefruit zest

1/4 cup (60 mL) Florida grapefruit juice

1/4 cup (60 mL) canola oil

3 cloves garlic, minced

2 tsp (10 mL) dried oregano leaves

1/4 tsp (1 mL) each salt and fresh ground pepper

1 lb (454 g) boneless skinless chicken breasts, cut into 1 inch (2.5 cm) cubes

1 sweet onion, cut in chunks

4 Florida grapefruit wedges, cut in half crosswise

 

Yogurt Sauce:

1/2 cup (125 mL) 0% plain Greek yogurt

2 tbsp (30 mL) Florida grapefruit juice

1 tbsp (15 mL) chopped fresh mint

1 clove garlic, minced

1/4 tsp (1 mL) salt

 

In a shallow dish, stir together grapefruit zest, juice, oil, garlic, oregano, salt and pepper. Add chicken and toss to coat well. Cover and refrigerate for at least 30 minutes or up to 4 hours.

 

Yogurt Sauce: In a bowl, stir together yogurt, grapefruit juice, mint, garlic and salt. Cover and refrigerate.

 

Skewer chicken and onion onto 8 soaked skewers and end each with a grapefruit wedge. Place on foil lined baking sheet. Roast in 425 F (220 C) oven for about 15 minutes or until golden and chicken is no longer pink inside. Serve with Yogurt Sauce.

 

Broiling Option: Place skewers about 6 inches (15 cm) from broiler and cook for about 4 minutes per side or until chicken is no longer pink inside.

 

Tip: Soak wooden/bamboo skewers in water for at least 30 minutes before skewering chicken.

 

 

 

 

Minted Grapefruit Slaw

Fresh mint and Florida Grapefruit spark up a traditional coleslaw and brighten up the flavours and colours. Serve it alongside your favourite ham or chicken recipe.

 

Prep time: 10 minutes

Cook time: n/a

Serves/Yield: 6 to 8

 

1 bag (397 g) coleslaw salad mix

2 Florida Ruby Red Grapefruit, peeled and segmented

Half a red bell pepper, thinly sliced

2 green onions, chopped

3 tbsp (45 mL) canola oil

3 tbsp (45 mL) cider vinegar

2 tsp (10 mL) granulated sugar

1/2 tsp (2 mL) each ground mustard and celery seed

1/2 tsp (2 mL) salt

Pinch fresh ground pepper

2 tbsp (30 mL) each chopped mint and parsley

 

In a large bowl, combine coleslaw mix, grapefruit segments, pepper and green onions.

 

In a small bowl, whisk together oil, vinegar, sugar, mustard, celery seed, salt and pepper. Drizzle over salad; add mint and parsley and toss gently to combine.

 

Tip: For a heightened mint flavour be sure to add an additional 1 tbsp (15 mL) to the slaw.