AUGUST 23, 2022
Hello Everyone,
This is Week 12. It is the halfway mark in our season of splendor. Can you believe those amazing tomatoes? Superb! The cherry tomatoes aren’t even making it to our table. We’re eating them like candy right out of the basket.
This week’s recipe features fresh cilantro. Cilantro is a pretty controversial herb. Some people love it. Some people think it tastes like soap. Some people just hate it. The food writer, Gael Greene once said that she hated cilantro right up to the moment she fell in love with it.
This recipe is a good way to get acquainted with cilantro. There are other flavors in this dish, so the cilantro is not overpowering.
Lemon and Cilantro Chicken Kebabs
Ingredients
- 1-1/2 lbs boneless skinless chicken breasts, cut into 1-inch pieces
- 2 TBS. lemon juice
- 1-1/2 tsp salt
- 1/2 c. water
- 1/4 c. plain yogurt (Greek yogurt is best)
- 1 c. fresh cilantro leaves, washed and patted dry
- 1/3 c. fresh mint leaves, washed and patted dry
- 2 serrano peppers, sliced
- 1 piece fresh gingerroot (1 inch), coarsely chopped
- 4 garlic cloves, peeled and thinly sliced
- 3 medium sweet onions, cut crosswise into 1/2-inch slices
- 4 TBS canola oil, divided
- Lemon wedges
Directions
- In a large bowl, toss the chicken pieces with lemon juice and salt. Let the mixture rest for 15 minutes.
- Meanwhile, place the water, yogurt, herbs, peppers, ginger, and garlic in a blender. Cover and process this mixture until smooth. Stir it into the chicken mixture.
- Refrigerate, covered, for about 2 hours.
- Coat your grill pan or grill with a paper towel saturated with canola oil. Brush the onions with 2 tablespoons of oil. Grill, covered, over medium heat or broil 4 inches from the heat until tender (around 10 minutes), turning occasionally.
- Remove the chicken from the marinade and discard the marinade.
- Thread the chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 inches from the heat until the chicken is cooked through, turning the skewers occasionally and brushing the chicken with the remaining oil during the last 4 minutes.
- Serve with grilled onions and lemon wedges.
This dish is great with steamed brown rice and any green vegetable you like. A green salad goes well with it too.
HELPFUL HINT: Don’t overcook the chcken or it wil get dry. As soon as it is opaque and no longer pink inside, it’s done.
I hope you enjoy this dish.
Have a delicious week!
Best,
Judi