Lemon-Rosemary Chicken Kebabs with Greek Inspired Couscous

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.

More BBQ Kebab Recipes

Grainy Mustard Beef Kebabs

Grilled Salmon Skewers

Grilled Blackened Scallops

Rhubarb Loaf

What to do with all that rhubarb?

This is the first season I have a garden other than potted herbs. It is a great feeling to go outside pick fruits or vegetables growing in your own garden and use them to cook or bake. As my back yard has a lot of shade, I am limited in what I can grow. And anything that can grow is still subjected to the gluttonous squirrels, as well as the gophers and rabbits lurking nearby.

So far I have rhubarb, spinach, chives, oregano, rosemary, and basil that have survived. The squirrels have eaten one spinach plant and my coriander seeds again and again. My rhubarb plant is rather small considering it is in the shade, but it still made a wonderful tart tasting rhubarb loaf. I adapted the recipe found in the the Canadian Living magazine, it made one large loaf and about 9 mini muffins.

2-1/2 cups all purpose flour

1 tsp baking soda

1/2 tsp salt
1 tsp cinnamon

1-1/4 cups packed brown sugar

1/2 cup vegetable oil

1 egg

1 cup buttermilk

1 tsp vanilla

2 cups chopped rhubarb
½ cup chopped walnuts (optional)

In large bowl, combine flour, baking soda, cinnamon and salt. In separate bowl, blend sugar with oil; whisk in egg, buttermilk and vanilla. Stir into dry ingredients along with rhubarb and walnuts just until flour is incorporated.

Spoon into greased or paper-lined muffin tins, filling three-quarters full, or spoon into two greased loaf pan.

Bake in 350°F oven for 20 to 25 minutes for muffins, 15 min for mini muffins, 45 to 55 minutes for large loaf, or until cake tester inserted into centre comes out clean.

Let cool in pans for 10 minutes before removing to let cool completely.

Race Weekend

This past weekend was the 2009 Ottawa Race Weekend. Both my husband and I are runners and hence we have been participating in this event for a number of years either as a runner or a spectator.

This year my husband trained for his first half marathon. He usually completes the 10km, trying to improve his time each year. Last year, being happy with his 10km time (45min), he decided to try the half marathon (21.2km).

From January to May 2009 he trained hard with hill training, speed training, weight training and many long distance runs. His hard work paid off as he was able to complete his first half marathon in 1:46:47, a pretty impressive time.

Congratulations Marc on your great run!


Also see last years Half Marathon blog.

Grilled Salmon with Honey Mustard Glaze

Although I blog about salmon a lot, I have not had it in ages. Last week I decided it was time to stop eating red meat and have some nice atlantic salmon with fresh green beans.

2 x 6oz salmon fillets
1 T brown sugar
1 T olive oil
1 T honey
1 T soy sauce
1 T Grainy Dijon Mustard
2 cloves garlic, minced

Mix all the ingredients in a bowl. Pour marinade over salmon fillets and let marinade in fridge for 30 minutes.

Grease grill. Preheat grill to med-high heat. Place salmon on skin side down and grill on med for 6 minutes, then flip (only if salmon easily comes off grill, if not it needs another min or two) and grill for another 6 minutes, until flaky.

Brush with marinade while grilling.

Serve with grilled green beans.