A couple of weeks ago my husband made the trek, or should I say flight, from South Florida to California so that he could be a there for his brother Matt and his new bride Cassie’s big day. Regretfully, the children and I couldn’t make it to California. The sheer thought of traveling across the country with the two toddlers makes my brain hurt, for such a short trip anyways. Hopefully we will make it out there in a few years. So, we made the best of the “wishing we were there situation, “and the absence of Rick, as he is rarely away. We shopped a little but mostly we spent our time hanging out at home. The NFL pre-season kicked off the night he departed, so we watched plenty of football, ate ample amounts of hummus and veggies, and watched more football while we swam in the pool. [TV by the pool is stellar, at least during football season :)] Anyhow. The bottom line is we had a weekend of Mother-Kiddo bonding time. However, I must admit that I was guilty of a little jealousy each time I spoke with Rick. There wasn’t a single conversation that we had that he didn’t tell me about something ~ Wonderful ~ he had eaten that day, even a chicken dish, and he isn’t a fan of chicken. Now, this is the same man who usually cannot tell you what he had for dinner the night before, he eats for survival purposes alone. So, to hear him go on about the scrumptious food, made my foodie brain kick into overdrive. I was going to come up with something great tasting, healthy and different from my usual rotation of chicken dinners. I am not being boastful, but I did it! This Greek inspired marinade is delicious and would work well on anything chicken, beef, pork, lamb, fish, shellfish, vegetables, you could even use it as a spread or dipping sauce for bread (or pitas).
I decided to use the marinade on chicken, make it into kabobs, and put them outside on the grill where we spent the evening dining “Al Fresco”. Everything we ate that night was cooked on the grill, even the desert of grilled cinnamon apples. I apologize for the lack of a single picture of the finished “Grilled Apple” dish. My four little one’s had them devoured within 2 minutes, literally, even eating my portion! In other words they were spectacular, they didn’t even wait for the vanilla ice cream that I had intended to serve with them.
Congratulations on the ‘I Do” Cassie and Matt! The kids and I wish we could have been there.
Now on with the recipe:
Greek Marinated Chicken Kabobs:
This recipe is enough for two-three pounds of boneless skinless chicken breast.
- 1 cup Extra Virgin Olive Oil
- 1/2 cup fresh squeezed lemon juice
- zest from one lemon (two if you like more zing)
- 1/4 cup Dijon mustard
- 4-5 cloves of garlic minced
- 2 Tablespoons dried oregano
- 2 Tablespoons dried parsley
- 1 Tablespoons dried rosemary
- 1 Tablespoon dried thyme
- Coarse Sea Salt and Black Pepper to taste
- 2-3 lbs. boneless skinless chicken breasts cut into 1″ cubes
- 2 zucchini squash sliced into 1″ thick slices
- 1 red bell pepper, seeded and cut into 1″ squares
- 1 large sweet onion, halved and each half cut into thirds, try to keep sections intact this makes the assembly of the kabobs easier.
- Place all ingredients, except the chicken and vegetables, into a gallon size ziptop bag. Seal the bag and then shake it around to mix it all together.
- Add the chicken to the marinade. Allow to soak up the flavors for 6-24 hours (in the refrigerator)
- Assemble the kabobs, alternating chicken and vegetables. If using bamboo skewers remember to soak in water for 30 minutes.
- Place skewers on hot (375 degrees or so) grill for about 7-8 minutes per side. Turning twice, for a total of 14-16 minutes or until done. If you have excess marinade brush onto kabobs while on the grill.
- Cut desired numbered of apples in half and remove core and seeds.
- Brush cut side of apple with melted butter.
- Sprinkle cinnamon and brown sugar on top of melted butter.
- Place on hot grill, skin side down, close lid and allow to cook for about 15-20 minutes.