Greek Marinated Chicken Kabob
I like serving this recipe for chicken kabobs when I am serving many people because everyone can take as little or as much as they like. This marinade is a classic Greek style and can flavor the chicken in as little as 6 hours or can even be marinated overnight. I like to serve with a Greek salad or you can try me Harvest Corn Salad Recipe and Grilled Zucchini with Balsamic Dressing.
2.5 lbs chicken breast cut into 3.4” cubes
1 fresh green pepper cut into cubes
1 Vidalia onion peeled and cut into wedges
2 lemons juiced
3 cloves garlic minced
2T mint – dried or fresh if you have it
Salt and pepper to taste
Squeeze the 2 lemons into a bowl large enough to hold the chicken. Add garlic, mint, oregano, salt and pepper and toss to incorporate. Add chicken pieces and cover and refrigerate for at least 6 hours or overnight.
But green pepper into 1 inch squares. Peel onion and cut it into wedges.
When the chicken is done marinating, thread the chicken, onion and green peppers on skewers.
Grill for several minutes on all sides over a hot grill.
Serve with a Greek salad or I also like to serve with my fresh corn salad and marinated zucchini.
I suggest a full-bodied Rose to go with this dish.
Harvest Corn and Black Bean Salad
It is a sure sign of Summer when fresh corn on the cob makes it to market. I enjoy this fresh corn salad, which balances the sweet of the corn with some sour and acid from the lime. If you seed your jalapeno peppers then you will have the fresh chili taste without the heat.
4 ears of fresh corn – about 2 cups of corn kernels
1 can of black beans – rinsed
2 limes – juiced
½ cup fresh cilantro chopped
2 jalapeno pepper seeded and minced
2 cloves garlic minced
1 T cumin
1 T chili powder
1 t salt
fresh ground pepper
Cut the kernels of corn off of the cob. Drain and rinse the can of black beans. Place the beans and corn in a large serving bowl. Squeeze the limes into a small bowl. Add a garlic, cumin, chili powder, salt and pepper. Stir to mix. Pour lime dressing over corn and beans. Add cilantro and jalapeno to the bowl and toss everything together.
The salad is best served immediately, but can also keep in the refrigerator. If you make it ahead, the salt will draw some of the water out of the corn and there will be a little more liquid in the bottom of the bowl.
Grilled Zucchini tossed in Balsamic Vinaigrette
I had this dish in Italy and I just love the combination. It’s simple, and with great ingredients you have a wonderful vegetable side dish.
2-3 zucchini squash
3 T Balsamic vinegar – Look for the DOP symbol so you know you have the real stuff
1 T Dijon mustard
2 cloves garlic minced
2 T Olive Oil – I like to use Casas De Hualdo Spanish olive oil
salt and pepper to taste
Slice the zucchini lengthwise into ¼ “ slices. Heat your grill to medium heat. Grill the zucchini on both sides until they are soft. Cut the grilled zucchini slices crosswise into bite-size pieces. In a serving bowl add Balsamic vinegar and mustard and toss together to incorporate. The mustard is important because it acts as a binder, and will allow the olive oil to emulsify properly into the dressing. Add garlic and olive oil and toss to incorporate. Season with salt and pepper. Place the grilled zucchini in the bowl with the dressing, and toss to coat.