So I decided I’m going to do things a little differently around here, and there are going to be some MAJOR changes in the coming months. In the meantime, I’m taking it slow and starting with a new section: Foodie Friday! Because who doesn’t like food?
Okay, fine, Jillian Michaels, but that’s beside the point.
Anyway, this section is going to highlight a few of my favorite OC eateries, seasonal & classic recipes, and maybe some upcoming foodie events.
This week, I’m sharing one of my most recent recipes: Summer Citrus Chicken Kabobs.
This is a really simple recipe, great for the 4th of July – just make the marinade, set it aside in the fridge, and you’re ready to grill by the time you get back from the morning festivities!
This recipe makes about 4 servings.
So first and foremost, the marinade!
3/4 Cup Lemon Juice*
3/4 Cup Orange Juice*
2 Tbsp Worchestershire Sauce
1 Tbsp Extra Virgin Olive Oil (henceforth to be known as EVOO)
1 Clove Garlic, Minced
Tiniest pinch of Cumin
4 Boneless Skinless Chicken Breasts, cubed.
Thinly Sliced Orange and Lemon (sliced flat, then into quarters)
Thick Sliced Pineapple
1 Green Bell Pepper, cut into 1″ chunks
1 Red Bell Pepper, cut into 1″ chunks
1 Large Sweet Yellow Onion, cut into 1″ chunks
Roasted Sesame Seeds
*I recommend fresh squeezed juice from local growers if possible.
1. Mix all marinade ingredients in a flat dish (like a Pyrex dish). I’m really lazy, so I like to use the dish I’m going to be marinating everything in to make the marinade itself.
I like to think of my laziness as efficiency.
2. Anyway, place your thawed chicken breasts in the dish with the marinade and be sure to sprinkle some of the marinade over the chicken that isn’t covered.
3. Sprinkle the chicken with sesames seeds (don’t be afraid to be liberal with the sesame, either).
4. Once you’re satisfied with the sesame, cover the chicken with your thinly sliced citrus by placing the lemon and orange alternately in rows.
5. Now it’s ready to marinate for the day, so cover your dish with your favorite plastic wrap and leave it in the fridge for the day. Be sure to marinate all meats in the fridge to avoid really gross bacterial growth.
6. When you’re back (it will need about 6 hours to marinate), start to skewer the meat & vegetables. Metal or bamboo skewers work just fine – I prefer metal myself, just because it’s easier to turn (if it has a handle.. of course). Alternate in the order of your preference, and feel free to omit the parts you don’t like.
7. It’s time to take it to the grill, so throw them on and be sure to cook them thoroughly. I recommend about 3-4 minutes on each of the 4 sides, then if you still need a little more time, be mindful not to burn them!
A parting note and my grilling tip of the month:
Feel free to add salt and pepper to taste, but I recommend adding the salt while or after grilling to keep your chicken (or any meat you’re grilling) juicy and tender. Also, I MUST emphasize the importance of marinating IN THE FRIDGE! Marinating on the counter at room temperature is just asking for some serious bacterial nastiness.
So happy grilling and happy 4th of July!!
P.S. Send pictures of your masterpieces: me at resamichelle dot com!