Summer Grilling

Nothing says summer as much as grilling and eating outside. Food just tastes better!  This 4th, I’ll be making Chicken Kebabs, Tzatziki and Cucumber Salad. Sit back, relax and enjoy the yard and an evening firefly show.

Make your dish even more flavorful by adding fresh herbs.  Herbs are easy to grow in pots or a kitchen garden. You just need a little space and some sunshine. You can also find herbs at the peak of freshness at your local farmers’ market.

Chicken Kebabs

Serves 4

Ingredients:

·       4 chicken breasts or 6 thighs, cut into 1” pieces*

·       ½ c white vinegar

·       1 tsp sea salt

·       ½ tsp black pepper

·       3 garlic cloves, minced

·       ¼ c extra virgin olive oil.

Instructions:

1.      In a glass baking dish or shallow bowl, mix together vinegar, garlic, salt and pepper. Add olive oil and chicken cubes making sure all the chicken pieces are coated in the mixture.

2.     Marinate chicken for 30 minutes - one hour.

3.     Preheat grill

4.     Thread chicken pieces onto metal skewers (you can also use bamboo skewers, but make sure to soak them thoroughly in water first.)

5.     Set skewers on grill over medium flame, turning every 2 – 3 minutes (depending on grill heat) until chicken is golden brown.

6.     Enjoy!

*You can also make this dish vegetarian by swapping out the chicken, and using tofu, zucchini, onion, bell pepper and tomato for the kebabs. Just adjust the cooking time for the vegetables.

Tzatziki

Makes 2 ½ c

Ingredients:

·       2 c plain, whole milk yogurt (you can also use cashew or almond yogurt)

·       ½ medium onion, finely chopped

·       ½ c parsley, chopped

·       salt & pepper to taste.

Instructions:

1.      Mix ingredients in a medium bowl.

2.     Refrigerate at least one hour.

3.     Serve chilled.

4.     Will keep in the fridge for 3 days.

Cucumber Salad

Makes 2 c.

Ingredients:

·       1 English cucumber (no need to peel), sliced;

·       ½ medium onion thinly sliced

·       Salt & pepper to taste

·       2 tbsp rice wine vinegar

·       2 tbsp extra virgin olive oil

·       1 tbsp fresh dill, chopped

Instructions:

1.      In a glass bowl, add cucumber, onion, dill, salt & pepper. Drizzle with vinegar and olive oil.

2.     Toss and serve.

3.     Any leftovers will keep in the fridge up to 3 days.

Serve with brown rice or quinoa.