Lemony Chicken Kebabs
When the boyf and I were in Wisconsin in July we bought a cookbook called Best of the Best from Wisconsin Cookbook. The title sounded promising and I automatically knew I’d love it since approximately 1/4 of the book is devoted entirely to desserts.
At any rate, last Monday night we sat down with the cookbook to find recipes to make over the next couple of days. We picked out a recipe we both thought looked great: Lemony Chicken Kebabs. It was something we could grill and I could buy most of the produce for it at the farmers market. Check and check. The only problem was that the chicken and veggies are supposed to marinate for at least 2 hours before grilling…. that would mean we wouldn’t eat dinner until at least 9 pm by the time the grilling and everything was done. That, in turn, meant that we wound up making the kebabs yesterday (Saturday), because it was the only day I could start cooking early. This didn’t exactly solve the “what to eat during the week?” dilemma and we’re still looking for solutions…
I’m skeptical of marinading meat in vinegar and lemon juice since it quasi-cooks the meat, degrades the tissue and makes it mushy. However, I figured if the recipe was worthy of a book with a promising title such as Best of the Best… then it hopefully won’t lead me astray. Thankfully, the recipe met my great expectations (ha ha ha), dare I say is surpassed them. It wasn’t anything tricky or fancy– just good old-fashioned grilled meat and veggies with a bright lemony flavor. The cayenne is a nice touch for a little kick, and I sliced the zucchini thick so it was a little al dente when the chicken and the shrooms were done. Perfect!
Lemony Chicken Kebabs
3 medium lemons, cut into eighths
¼ c olive oil
1 tbsp sugar
1 tbsp cider vinegar or wine
2 tsp salt
1 tsp cayenne pepper
2 garlic cloves, minced
2 zucchinis, sliced into chunks
½ lb mushrooms, cleaned
4 chicken breasts, boned and cut into large chunks
Mix the first 7 ingredients for the marinade. Add in the mushrooms, zucchini and chicken and toss in marinade. Cover and refrigerate for at least 2 hours. Thread on skewers (if you’re using wooden skewers soak them in water for at least 30 minutes first) and broil or grill for about 15 minutes, brushing with Lemon Butter and turning regularly.
3 tbsp butter, melted
1 tbsp lemon juice
1 tbsp chopped parsley
½ tsp salt