Grilled Greek Chicken Kebabs
1 lb boneless, skinless chicken thighs, cut into 1 inch pieces (I used boneless, skinless chicken breasts)
1 zucchini, halved lenthwise and cut crosswise into 1 inch pieces (the store didn't have zucchini so I used cherry tomatoes instead
½ small red onion, quartered lengthwise, layers seperated
2 Tbsp olive oil
1 tsp dried oregano
3 Tbsp red-wine vinegar
Coarse salt and freshly ground pepper
1) In a resalable plastic bag, combine chicken, zucchini, onion, olive oil, oregano and 2 Tbsp vinegar; season with ½ tsp salt and ¼ tsp pepper. Marinate at room temperature 30 mins, or refrigerate up to overnight.
2) Heat grill to medium; lightly oil grill. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12-14 mins.
The recipe for homemade Tzatiki sauce is from Kayln's Kitchen. I must say, fresh tzatiki sauce is sooooo much better than store bought and I was suprised how easy it was to make!
For dessert we had Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce.....and yes, it was as yummy as it sounds. The cinnamon in the chocolate sauce took it to a completely different level! The only thing that I would do different is use a sweeter chocolate. I used semi sweet and it was still a little too bitter for my tastes. But if you like strong chocolate you will love this! The recipe is from the same cookbook.
1 lb boneless, skinless chicken thighs, cut into 1 inch pieces (I used boneless, skinless chicken breasts)
1 zucchini, halved lenthwise and cut crosswise into 1 inch pieces (the store didn't have zucchini so I used cherry tomatoes instead
½ small red onion, quartered lengthwise, layers seperated
2 Tbsp olive oil
1 tsp dried oregano
3 Tbsp red-wine vinegar
Coarse salt and freshly ground pepper
1) In a resalable plastic bag, combine chicken, zucchini, onion, olive oil, oregano and 2 Tbsp vinegar; season with ½ tsp salt and ¼ tsp pepper. Marinate at room temperature 30 mins, or refrigerate up to overnight.
2) Heat grill to medium; lightly oil grill. Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12-14 mins.
The recipe for homemade Tzatiki sauce is from Kayln's Kitchen. I must say, fresh tzatiki sauce is sooooo much better than store bought and I was suprised how easy it was to make!
For dessert we had Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce.....and yes, it was as yummy as it sounds. The cinnamon in the chocolate sauce took it to a completely different level! The only thing that I would do different is use a sweeter chocolate. I used semi sweet and it was still a little too bitter for my tastes. But if you like strong chocolate you will love this! The recipe is from the same cookbook.
Mexican Ice Cream Sundaes with Cinnamon-Chocolate Sauce
¾ C sweetened flaked coconut
2/3 cup heavy cream
6 ounces bittersweet chocolate, coarsely chopped
1 tsp ground cinnamon
Pinch of salt
1 ½ pints dulce de leche ice cream (I couldn’t find the ice cream so I used caramel instead)
¼ C roasted unsalted peanuts.
1) Preheat oven to 350F. Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes. Toasted coconut can be covered and stored at room temperature up to 1 day
2) In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave)
3) Scoop ice cream into bowls, top with warm chocolate sauce, peanuts and toasted coconut, dividing evenly.
2/3 cup heavy cream
6 ounces bittersweet chocolate, coarsely chopped
1 tsp ground cinnamon
Pinch of salt
1 ½ pints dulce de leche ice cream (I couldn’t find the ice cream so I used caramel instead)
¼ C roasted unsalted peanuts.
1) Preheat oven to 350F. Spread coconut evenly on a rimmed baking sheet; toast, tossing occasionally, until browned and fragrant, about 10 minutes. Toasted coconut can be covered and stored at room temperature up to 1 day
2) In a medium saucepan over medium-high heat, bring cream to a boil; remove from heat. Add chocolate, cinnamon, and salt. Let stand 1 to 2 minutes. Whisk until chocolate is melted and mixture is shiny. (Chocolate sauce can be cooled completely, then covered and refrigerated up to 2 days; before serving, reheat over a pan of simmering water or in the microwave)
3) Scoop ice cream into bowls, top with warm chocolate sauce, peanuts and toasted coconut, dividing evenly.
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