Remove skin from chicken and debone. Cut meat in 1 1/2" pieces. Melt butter in a saucepan. Blend in oil, lemon juice, oregano and pepper. Pour over chicekn cubes. Marinate 4-5 hours at room temperature (less if temperature is above 80 F). Separate onion pieces. Alternate chicken, onion pieces and tomatoes on skewers in that order. Cook over hot coals or under the broiler, basting and turning frequently. Serve with rice pilaf and a glass of Roditis wine. Makes 4 servings. MC formatting by firstname.lastname@example.org Recipe by: Opaa!, Greek Cooking Detroit Style by George J. Gekas Posted to MC-Recipe Digest V1 #819 by Roberta Banghart
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|Serving Size: 1 Serving (841g)|
|Recipe Makes: 4|
|Calories from Fat: 455 (61%)|
|Amt Per Serving||% DV|
|Total Fat 50.6g||67 %|
|Saturated Fat 17.8g||89 %|
|Monounsaturated Fat 20g|
|Polyunsanturated Fat 8.7g|
|Cholesterol 203mg||62 %|
|Sodium 270.1mg||9 %|
|Potassium 1748.3mg||46 %|
|Total Carbohydrate 28.7g||8 %|
|Dietary Fiber 7.2g||29 %|
|Sugars, other 21.5g|
|Protein 48.1g||69 %|
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Calories per serving: 749
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