As soon as you open the backdoor to my house you are hit by the invigorating aroma of rosemary and basil. Smelling the fresh herbs in the house inspired me to use them in last evening’s dinner. When I think rosemary I automatically associate it with Mediterranean cuisine as well as chicken, although it has many culinary uses (I added it to an cranberry-apple galette a few months back). The following lemon-rosemary marinade provided a woody and fresh citrus flavour to these grilled chicken kebabs. The kebabs were complimented with a Greek-inspired couscous salad. Could also serve chicken skewers with flatbread/pita and tzaziki or a greek salad.
Lemon-Rosemary Kebabs
1 lbs chicken breast skinned and cut in to large cubes
¼ cup fresh lemon juice
2 cloves garlic minced
1 T grainy Dijon mustard
1 tsp lemon zest
2 T fresh rosemary chopped
Freshly ground pepper to taste
In a medium bowl mix together all the ingredients. Add the chicken chunks and let marinade in the fridge for about 30 minutes.
Using pre-soaked wooden skewers, skewer an even amount of chicken chunks onto each skewer.
On a pre-oiled and pre-heated grill (med-high) cook the skewers on medium heat 6-7 minutes a side, until white in center.
Serve on a bed of Greek inspired couscous.
Greek Inspired Couscous
1 1/2 cups water
1 cup whole wheat couscous
1/2 tsp dried oregano
1 1/2 cups diced plum tomatoes (about 3-4)
1 cup diced peeled cucumber
1/3 cup crumbled feta cheese
1/4 cup black or kalamata olives, ripe and halved
3 T diced red onion
1 (15 1/2-ounce) can chickpeas, drained
Freshly ground pepper to taste
Lemon juice (optional)
Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside. If desired could squeeze fresh lemon juice over couscous prior to serving.
Lemon-Rosemary Kebabs
1 lbs chicken breast skinned and cut in to large cubes
¼ cup fresh lemon juice
2 cloves garlic minced
1 T grainy Dijon mustard
1 tsp lemon zest
2 T fresh rosemary chopped
Freshly ground pepper to taste
In a medium bowl mix together all the ingredients. Add the chicken chunks and let marinade in the fridge for about 30 minutes.
Using pre-soaked wooden skewers, skewer an even amount of chicken chunks onto each skewer.
On a pre-oiled and pre-heated grill (med-high) cook the skewers on medium heat 6-7 minutes a side, until white in center.
Serve on a bed of Greek inspired couscous.
Greek Inspired Couscous
1 1/2 cups water
1 cup whole wheat couscous
1/2 tsp dried oregano
1 1/2 cups diced plum tomatoes (about 3-4)
1 cup diced peeled cucumber
1/3 cup crumbled feta cheese
1/4 cup black or kalamata olives, ripe and halved
3 T diced red onion
1 (15 1/2-ounce) can chickpeas, drained
Freshly ground pepper to taste
Lemon juice (optional)
Bring 1 1/2 cups water to a boil in a medium saucepan; stir in couscous and oregano. Remove from heat; cover and let stand 5 minutes. Fluff with a fork. Combine couscous, tomatoes, and next 5 ingredients (tomatoes through chickpeas) in a bowl; set aside. If desired could squeeze fresh lemon juice over couscous prior to serving.
More BBQ Kebab Recipes
5 comments:
This is a meal made in heaven for me Parker. I can imagine!!!
My kind of meal. Looks really yum. I may move to Ottawa this summer if we can sell our home.
This is exactly the sort of thing that I'm looking to take with me on our family vacation! Printing now :)
I'd be all over those kabobs - they look great!
What a tasty meal!
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