Summer, oh Summer, don't leave me yet.....!
I'm in love with summer and I'm going to grill until the rain comes! Even though the evenings are shorter now I still find that we love to grill and eat al fresco every chance we get.
Our go to meal this summer has been this extremely tasty grilled chicken dish, but MGG's love of kabobs is the inspiration for today's recipe. When shopping for food the other day he said "Let's make chicken kabobs, but not Persian ones, something with a different flair." Taking that lead I knew that we had enough vegetables to make a Mediterranean meal, so we grabbed some chicken and a lemon and off we went.
Mediterranean Chicken Kabobs
What are kabobs? They are varieties of meat that are cooked on skewers or a spit. Typically from the middle east, but many countries have a version of a kabob (kebab). They've been adapted in American to fit any type of meat and vegetable mix with any flavor profile. I've made Jamaican Jerk Chicken Kabobs, Lemon Garlic Beef Kabobs, Moorish Pork Kabobs, and Hawaiian Chicken Kabobs to name a few. Anything goes!
It's all about the flavor!
Mediterranean Chicken Kabobs
serves 4
1 tsp dried thyme
1 tsp dried oregano
4 clove minced garlic
Salt and pepper
1/4 cup lemon juice - 1 lemon
1/2 cup blood orange olive oil
2 boneless skinless chicken breasts, cut into cubes
1 large zucchini, halved and cut into large chunks
1 large yellow squash, halved and cut into large chunks
wooden skewers
In a re-sealable bag add the cubed chicken along with the spices, salt and pepper to taste, garlic, lemon juice and olive oil. Toss to coat. Allow to marinate in the refrigerator for at least 2 hours.
If using wooden skewers place them in water and soak for 30 minutes.
Pre-heat a gas grill to medium heat. Thread the chicken cubes, zucchini, and yellow squash onto wood skewers.
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