Since Tuesday is a holiday and one that undoubtedly calls for a backyard cookout, I am sharing my favorite grilled dish that sneaks all the flavor and bounty of the season into one little skewer.
For this one, you may want to stick with a simple bottle of your favorite Italian or Greek salad dressing, but whatever you do, do not skimp on the time your meat and veggies spend marinating. It makes all the difference in tenderizing and flavoring the dish.
Play with your ratios a bit on this one. Make a few skewers that are heavier on the chicken, onion, and peppers, for your more carnivorous eaters. For the kiddos, plump up the skewer with extra bits of the zucchini and tomatoes to help spread the chicken out. And feel free to experiment with other veggies. Thick sliced eggplant and other squash varieties work just as well!
2-3 chicken breasts, cut into 2" cubes
2 yellow bell peppers, cut into 2" wedges
1 green bell pepper, cut into 2" wedges
1 large red onion, cut into 2" wedges
1 zucchini, cut into 2" wedges
2 dozen cherry tomatoes, sliced in half
2 dozen button mushrooms, whole
1 c marinade (see recipe below) or other Italian or Greek salad dressing
12 sprigs of rosemary
Salt & pepper to taste
Toss all your veggies and chicken into a large mixing bowl and coat entirely with marinade or dressing. Allow the mixture to marinate in the refrigerator for up to 8 hours, but no less than 30 minutes.
Soak wooden skewers in water for 10 minutes. Remove marinated chicken and veggies from the refrigerator and begin threading them onto the skewers, alternating between veggies. Weave the rosemary through each skewer. Lightly season with salt & pepper.
Apply a light oil to your grill plate or grates and place the skewered kabobs on the grill. Cook for about 5 minutes, then turn each skewer over. Cook for a further 5 to 8 minutes, or until juices run clear.
Allow the skewers to rest for a minute off the flame before digging in and be careful with those skewers. My advice is to hold the blunt end of the skewer and drag the tines of your fork down toward the plate.
The best part of this recipe? Easy clean up! Not a single pot is required and those veggies retain all their beautiful bite and color.
1/2 c balsamic or high quality red vinegar
2 lemons, juiced
1/4 c olive oil
1 tbsp dried parsley
1 tsp dried basil
1 tsp dried oregano
1/2 tsp garlic powder
1/4 tsp dried red pepper flakes
1 pinch of stevia or sugar
Combine all ingredients in a mason jar and shake well to combine. Place in the refrigerator in an airtight container to chill for at least 15 minutes. Shake well before applying to veggies and chicken. Any remaining marinade can be used as a salad dressing and will keep for up to 5 days.
Disclaimer: Fit Club is not a medical doctor and the information contained herein should not be taken as medical advice. These are not intended to diagnose, treat, cure or prevent any health problem. Recommendations by Fit Club are not intended to replace the advice of a physician or health professional. Please consult your physician or a health professional before beginning any diet or exercise program.