Mediterranean Chicken Kabobs

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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

2 tsp Spanish paprika
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.

Place sliced vegetables in a medium bowl and toss with olive oil. Season with salt and pepper.

Pre-heat a gas grill to medium heat. Thread the chicken cubes, zucchini, and yellow squash onto wood skewers. 

Lightly oil the grill grate. Place the kabobs on the grate and cover, turning occasionally for 12-15 minutes, or until the chicken juices run clear. Remove and serve immediately.

Summer Bounty Vegetable Pasta Salad

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During the summer we crave quick and easy fresh salads. In an effort to use all the fresh summer vegetables we bought at the Calabasas Farmer's Market I packed a pasta salad full of veggies and Summer Bounty Vegetable Pasta Salad was born!

We got a little carried away at the farmer's market so there is a long list of ingredients, but don't be swayed, this salad comes together quickly and tastes outstanding! 

What vegetables do I use? Pasta salad can start out as a blank canvas and you can change the flavor and texture of the salad by using different vegetables. We want to use what's fresh and in season during the summer months so I chose, Roma tomatoes, yellow summer squash, zucchini, broccoli, and red onion. Change this to suit the season or the vegetables you have on hand to make whole new twist to a basic pasta salad.

Is it really to make? Yes, it is! The most time spent is in chopping the vegetables which can be done while the pasta is cooking. What brings this all together is a wonderful vinaigrette made with red wine vinegar, a wonderful California olive oil, some mustard for binding, and a dash of great spices to bring in more flavor. Mix it all together and let it chill to meld the flavors and you're done!

This is the perfect way to honor our summer vegetables. This light and fresh Summer Bounty Vegetable Pasta Salad is the perfect side dish to any summer picnic, Labor Day cookout, or potluck this season!

Enjoy!

Summer Bounty Vegetable Pasta Salad

serves 8

12 oz bow tie and penne pasta mix
2 Roma tomatoes, chopped
1 medium yellow summer squash, cut into half moons
1 medium zucchini, cut into half moons
1 medium broccoli crown, cut into florets
1/2 medium red onion, sliced
4 Tablespoons mint, chopped
4 Tablespoons parsley, chopped

Vinaigrette:
1/2 cup California olive oil
1/3 cup red wine vinegar
1 Tablespoon Dijon mustard
1 tsp dried oregano
1 tsp garlic minced
salt & pepper to taste

Bring a large pot of water to a boil.  Add some salt to the water and the pasta.  Cook according to package directions for al dente.  Drain in a colander.

Meanwhile, chop all the vegetables, parsley and mint, and place in a large bowl.  In a bowl or mason jar combine the ingredients for the vinaigrette and whisk until well combined. 

Add cooked and drained pasta to the bowl of vegetables.  Add the vinaigrette and toss to combine.  Refrigerate for 1 hour to allow flavors to blend and serve.

This post contains affiliate links for items you may purchase and I am paid a small compensation fee at no cost to you.

It's Time for Labor Day: Vanilla No Churn Ice Cream

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Summer lasts well in to October in Southern California.  But I do have to say that there has been a slight change in the weather lately that hints that fall is coming.  The evenings are getting shorter and are definitely a lot cooler than usual.

So we are celebrate the last few precious evenings of summer and are planning our Labor Day weekend with the theme "The Bounty of Summer"!.  This will include a backyard BBQ, some spectacular pasta salads, easy in-season vegetable side dishes and for dessert a no churn ice cream.

This is the first time I've ventured into the "no churn" ice cream realm.  Being a lover of old fashioned goodness I was hesitant to try this.  Boy was I pleasantly surprised and wish I had joined the fun ages ago!  I decided to go with a basic vanilla recipe that could be used for a base in an ice cream bar that I'll be setting up.  We'll have a variety of different fruits, chocolate, nuts, and candy to top your sundae to your hearts desire.

Is it really no churn?  Yes, you actually can make ice cream without churning it!  As amazing as it sounds it's true, and it tastes just as amazing!  It only takes 3 ingredients to make this wonderful ice cream:  whipping cream, sweetened condensed milk, and vanilla.  I actually used a vanilla bean pastes which infused the ice cream with flavorful flecks of vanilla bean seeds.  I just love the looks of vanilla flecks running through my ice cream!  You can purchase this here.  Of course, you can always use pure vanilla extract.  Since you are only using 3 ingredients make sure to use ones that are top quality so your ice cream comes out top notch!

Does it taste like ice cream?  It actually does!  I was skeptical since I've made homemade churned iced cream all my life and I'm partial to it.  But after trying this I found that this is a great quick and easy substitute.  Lots of ice cream uses eggs that you cook into a custard base, but there are those that are just cream, half and half, and sugar.  The ingredients are similar in the no churn version and the fact that you whip the cream you are creating that air infused base which simulates churned ice cream.

What tools do I need? To make this ice cream you will need a stand or hand mixer such as this one, or this one.  You will need a rubber spatula such as this one.  Good vanilla bean paste.  Plus a freezer safe container to hold your ice cream.  I'm partial to this one because it's easy to scoop from!

This Vanilla No Churn Ice Cream is the perfect, quick, dessert to whip up for your Labor Day festivities.  As it takes time to set up in the freezer it's perfect for making the day before.  Dress it up or keep it simple, any way you top it you're gonna love this ice cream!

Enjoy!






More Labor Day recipes:
Butter Burgers
Quick and Easy Strawberry Lemonade
The BEST Broccoli Pasta Salad
Indian Summer Fresh Corn Salad
Cast Iron Summer Berry Cobbler










Vanilla No Churn Ice Cream

Yield: 1 1/2 pints

2 cups heavy whipping cream
1 14 oz can sweetened condensed milk
2 teaspoons vanilla bean paste

Using a stand or hand mixer, whip whipping cream until stiff peaks form, about 3 minutes.  Pour in condensed milk and vanilla bean paste and gently fold into the whipped cream until combined.  Pour into a freezer safe container and place in the freezer to set 3-4 hours or overnight.

This post contains affiliate links for items you may purchase and I am paid a small compensation fee at no cost to you.