1 box Feta & Spinach or your favorite variety Mrs. T's® Pierogies, thawed
½ pound boneless, skinless chicken thigh or breast, cut into 2 -inch pieces
zest and juice of 1 medium lemon
2 tablespoons olive oil
2 cloves garlic, finely minced OR 2 teaspoons garlic paste
1 teaspoon kosher salt
1 teaspoon cracked black pepper
1 teaspoon dried oregano
½ red onion, cut into 2 -inch pieces
1 small red bell pepper, cut into 2 -inch pieces
Kalmata olives, optional
Preheat grill; set grill temperature to medium-low.
Run pierogies under cool water to thaw.
In a small bowl, mix lemon zest, lemon juice, olive oil, garlic, salt, pepper and oregano. Reserve ¼ of the mixture and set aside. Add chicken to the remaining marinade and gently toss to coat. Cover and refrigerate for 30 minutes.
On eight 12-inch long metal skewers, alternately thread pierogies, chicken pieces, onion and peppers. Arrange skewers on grill rack.
Grill skewers for 18-20 minutes, turning skewers occasionally and brushing with reserved marinade, until pierogies, chicken, onions and peppers are cooked through. Serve with feta, olives and cucumber.
Feta & Spinach
Our take on a classic combo. Smooth pasta pockets filled with tender spinach, tangy Feta cheese, and melt-in-your-mouth creamy, delicious whipped potatoes.
Mrs. T’s Feta & Spinach Pierogies make great Garden Fresh Pierogy Primavera and Greektown Pierogy Salads, too!