I had boneless chicken breast to use out of the freezer it since it was a nice, comfortable day here today outside I thought it might be a good day to use the grill and make some chicken kabobs. I looked at a few different recipes and settled on this one from Williams-Sonoma. it falls right into the simple with simple ingredients category and makes a nice sauce to go with it.
Grilled Chicken Kabobs
2 teaspoons Dijon mustard
Grated zest of 1 lemon
2 tablespoons fresh lemon juice
1/3 cup extra virgin olive oil, plus more for brushing
1 small serrano chili, seeded and minced (optional)
1 teaspoon minced fresh marjoram
1 tablespoon minced fresh basil
Salt and fresh ground pepper, to taste
1 pound boneless chicken breast, cut into chunks
1 yellow squash, cut into chunks
1 red onion, cut into chunks
Soak bamboo skewers in water to cover for 30 minutes. Prepare the grill to medium-high.
Put the mustard in a small bowl. Add the lemon zest and lemon juice and mix well. Gradually whisk in the 1/3 cup of olive oil, then mix in the chili, if using, marjoram and basil. Season the sauce with salt and pepper. Set aside.
Drain the skewers. Thread the chicken, squash and onion onto the skewers, alternating each piece until the skewers are filled. Brush the chicken, squash and onion with olive oil and season with salt and pepper. Arrange the skewers on the grill, cover the grill and cook, turning once until tender and lightly charred, about 5 minutes per side. Transfer to a plate and remove the chicken and vegetables from the skewers. Serve with the lemon-herb sauce.
You could certainly vary this in many ways, substituting different colored peppers, using zucchini, or using scallops or shrimp instead of chicken. One way I decided to vary it a little bit was by making a second sauce to serve along with the lemon-herb sauce. I opted to make a cucumber yogurt sauce, knowing I already had all the ingredients on hand it wouldn’t take long to put together.
Cucumber Yogurt Sauce
2 cups plain yogurt
1 cucumber, peeled, seeded and chopped
1 shallot, minced
1 tablespoon parsley, minced
1 tablespoon finely chopped fresh mint
1/2 teaspoon cumin, ground
1 tablespoon olive oil
1 large pinch salt
Ground white pepper, to taste
Drain the yogurt in a cheesecloth-lined strainer set over a bowl for 1 hour. In a bowl, combine all the ingredients. Serve as an accompaniment with any variety of foods or as a salad dressing.
Michelle really likes the yogurt cucumber sauce, so I do make it as a dipping sauce for other meals. It goes great with lamb, chicken or beef.
I served the whole meal with some corn on the cob and white rice to round things out. For dessert, since I had the grill on, I grilled some peaches and pineapple slices, Simply slicing the peaches in half and brushing them with a little olive oil and then brushing the pineapple also with olive oil and grilling both just until you get good grill marks on each, about 4 or 5 minutes. When I took them off the grill, I put just a touch of honey on each piece for some extra flavor.
That’s all for tonight’s meal. Tomorrow will be either pork chops or chicken drumsticks in one form or another, I haven’t decided yet. Check back and see what decide to do. Until then, enjoy your evening and enjoy your meal!