GRILLED CHICKEN SKEWER WITH DRIED CHERRY AND OYSTER MUSHROOM COMPOTE

Pair with Treo Red Blend

Yield: 12 skewers

Ingredients – Chicken

12 ea Wooden skewers
1 ½ lbs. Chicken thigh meat, cut into 1” cubes
1 Tbsp. Extra virgin olive oil
to taste Salt and Pepper

Ingredients – Dried Cherry and Oyster Mushroom Compote

4 Tbsp. Olive oil
2 Tbsp. Garlic, slivered
½ lb. Oyster mushrooms, chopped
1 cup Dried cherries, chopped
2 Tbsp. Whole grain mustard
1 Tbsp. Chives, chopped

to taste Salt and pepper

Method

  1. Place the oil and garlic in a small saucepot. Heat over low heat and cook until the garlic is tender. Set aside.
  2. Heat a sauté pan over medium high heat. Add the oyster mushrooms and some of the garlic oil. Sauté until the mushrooms are golden brown.
  3. Combine the mushrooms, cherries, garlic, mustard and chives in a bowl. Adjust seasoning with salt and pepper.
  4. Soak skewers in water for 15 minutes. This will help prevent the skewers from burning.
  5. Preheat a medium grill.
  6. For the Chicken: Season chicken meat with salt and pepper. Let sit for 30 minutes to overnight. Place 3 – 4 pieces of meat on each skewer,
    Grill kebabs until the chicken is cooked through.
  7. Serve with Dried Cherry and Oyster Mushroom Compote.