Sunday, May 30, 2010
Grilled chicken shish kebob
This is a super easy meal to make on the grill—just right for a warm summer night. The hardest part is the prep work, and even that is truly not hard. I like to use boneless chicken breasts with onions and sweet peppers (in every color I can find!!), but you could add mushrooms or tomatoes, or even omit the vegetables completely to suit your taste.
I buy the boneless breasts whole, then cut them to size myself. The only trick is making sure the kebobs are evenly sized so they cook through at the same time. I also marinate the chicken in olive oil, vinegar and spices.
Here's what you need for the marinade:
1/2 cup of olive oil
1/4 cup of white wine or champagne vinegar (I use Trader Joe's orange muscat champagne vinegar)
Salt, pepper, rosemary and thyme to taste.
Whisk the marinade ingredients together, then pour over the chicken. Marinate for at least 2 hours.
Okay. When you are ready to cook, simply skewer the meat and vegetables, alternating so that each skewer has a little bit of everything. You can layer your meat and vegies in a pattern or not, whatever makes you happy.