Monday, June 25, 2012

Main Dish Monday

It is Monday and the start of the week, not sure about how it is where you are but here the sky has opened, and the heavens have set forth the proverbial raining of cats and dogs.  That said, I need to feel the warmth of the sun, smell a grill cooking some awful good food.  So I reached back to April 9, 2012 for this little grilling special, it gives you a little bit of everything, including a new catch phrase.  Hope you enjoy! 

Danny we voted, and your cooking dinner tonight!
                                              Welcome to the week, hope everyone had a splendid weekend.  Our team is back to work and already trying to figure out the all important question.  Not who did it?  Rather what's for dinner and who is cooking it.   Not for nothing but the way they are looking at Danno, he may be up.

So it looks like his team has nominated him for main dish Monday, no fears Danno you are covered.   Cook it and they will come I promise.  In fact this fabulous Greek inspired chicken dish, is very simple and easy to grill.

Is it really that easy?
These skewers of chicken are marinated in the  Greek-style, that is made with olive oil, and lemon juice then infused with a blend of herbs.  Then before grilling you thread them onto the skewers with bell pepper, mushrooms, and tomatoes for a tasty treat that will take you from one island to another.

Grilling the kabobs.

Greek Style Chicken Shish Kebabs

1/4 cup olive oil                 
2 lbs skinless, boneless chicken breast, cut in 1 1/2-inch cubes
2 large green or red bell peppers, cut into 1-inch pieces
1 large onion, quartered and separated into pieces
1/4 cup lemon juice                 6 wooden skewers (soaked)
1 clove garlic, minced                12 cherry tomatoes 
1 tsp ground cumin                     12 fresh mushrooms
1/2 tsp dried thyme                    1 tsp dried oregano
1/4 tsp salt                                1/4 tsp ground black pepper

  1. Whisk the olive oil, lemon juice, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours no longer than 8 hours. 
  2. Soak wooden skewers in water for about 30 minutes before use.  
  3. Preheat an outdoor grill for medium-high heat; lightly oil the grate. 
  4. Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers. 
  5. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

A really tatsy treat

If you make any of the recipes take a picture and share it with me either here or on Twitter @cherylhofmann or by email I will share them here with everyone.

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