BBQ’ing Weather

This week the weather was amazingly beautiful. It was an incredible preview of what summer holds for us. Being in the Pacific Northwest great weather like this doesn’t happen too frequently in the spring. It put me in the mood for out door activities like running in shorts (I went on my usual run only I ended up stopping every mile or so to take photos of new buds on trees or spring flowers) or going on a walk and BBQ’ing. Yep, you heard correct. BBQ’ing. I have a stand by recipe that I love to grill on the bbq. I use this recipe so often that my cook book automatically opens to the correct page. It is chicken kabobs. And depending what you serve them with, it is a very healthy dinner.

Chicken Kabobs
Ingredients
4 boneless, skinless chicken breast halves
1 cup olive oil
4 cloves garlic, halved
2 tablespoons soy sauce
1/2 cup chopped fresh basil, plus 4 sprigs for garnish (optional)
1 lemon cut in half
8 large white mushrooms, brushed clean and thickly sliced
1 red onion, thickly sliced
Salt and freshly ground pepper

Directions

  1. If using wooden skewers, soak four of them in water for 30 minutes. Drain and set aside. Prepare a fire in a charcoal grill, or preheat a gas grill. Trim any visible fat from the chicken. Cut the meat into 2 inch squares; you should have 32 in all.
  2. In a large bowl, stir together the olive oil, garlic, soy sauce, basil, and the juice of one lemon half. Reserve a 1/4 cup of the oil mixture. Add the chicken, mushrooms, and onion to the remaining oil mixture and toss to coat lightly.
  3. Alternately thread eight 12 inch skewers with the chicken pieces, mushrooms, and onion.
  4. Arrange the skewers on the grill rack or on a broiler pan about 4 to 6 inches from the heat source. Grill or broil, turning the skewers to brown all sides and basting occasionally with the reserved oil mixture, until the chicken and vegetables are tender and the chicken is opaque throughout, 10 to 12 minutes. Season to taste with salt and pepper.
  5. Squeeze the juice from the remaining lemon half over the chicken and vegetables; garnish with the fresh basil sprigs if desired. Serve immediately.
  6. I usually serve this on a bed of brown basmati rice. Serves four.

Recipe compliments of Williams-Sonoma Meats and Poultry.

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