Breadwinner

……………………………………………………. Baking our mark

Grilled Kebabs (Veg and Otherwise) June 1, 2011


This past Monday we rang in the new season with a small grill party in our tiny Brooklyn backyard, complete with wine, s’mores, and cheese puffs. Thanks to my awesome roommate Phil who took over the grilling part (I need to learn how to do this myself soon), I now have a delicious and easy kebab recipe to share with you all.  Hopefully, this grilling thing can turn into a regular occurrence… I have big plans for a huge bag of red/orange peppers in my fridge. (Salsa? Bell pepper jam?)  This week off is starting to feel productive already– made a healthful dinner, installed an air conditioner… maybe I’ll even organize that 12-inch pile of art deco readings sitting by my bed (!)

Grilled Kebabs:

1 package bamboo skewers

6 shallots, peeled and halved

2 orange bell peppers, chopped into chunky 2-inch pieces

1 package of whole white mushrooms, w/ dirt patted off

1 medium onion, chopped into chunky, 2-inch pieces

1 pint cherry tomatoes

1 zucchini, chopped into circular or half-circular pieces

2-3 boneless, skinless chicken breasts

1/2 bottle store-bought marinade of your choosing (We used something that had a cowboy on the label, and it was mostly mustard-based. I wasn’t in charge of the chicken, so I probably would have made something from stuff lying around if it was just me, but it’s a holiday. Store-bought is totally fine and way easier.)

[This makes enough for 5 people to eat more than comfortably and still have room for s’mores.]

If you have the time and inclination, prepare the chicken the night before and let it marinate, but if not, just prep it about 1-2 hours before you grill. Cut the chicken breasts into 2-inch pieces and place in a tupperware. Pour the marinade over the chicken and refrigerate until you’re ready to assemble the kebabs. Prep all the veggies, soak the bamboo skewers in a bowl of water for 5 minutes, and then start assembling the kebabs by layering the veggies and chicken on each skewer.  We made some that were just veggies for those of us not into meat. Grill for about 10-12 minutes on either side (this varies depending on your grill temperature, so rely on whether things look cooked or blackened). Serve immediately. Best if eaten outside in the shade with some PBR while perusing back issues of Vanity Fair.

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