Today is special for a couple reasons: first of all, grill week is finally here! We're starting things off with an amazing kabob recipe that will have you firing up your grill before you even finish reading this post. The other special thing about today is that it's Father's Day! (And how fitting, because what father doesn't love firing up the grill?) How did you guys spend Father's Day this year? We went to church with my parents and then enjoyed a great lunch together, where we spent the afternoon talking, laughing and just enjoying the company. Here's a shout out to my awesome dad!
Now, back to these kabobs: one of the things that I love best about this recipe is that it's really light. After we ate these, we both felt completely satisfied, but not "full". It was great, because there's really nothing worse than feeling stuffed when it's 90 degrees outside. This marinade is out of this world too. It's got so much flavor and I can only imagine all of the different things we could use it with. I think it would be especially good as a marinade for grilled vegetables.
Adapted from this recipe
Ingredients:
- 1/4 cup olive oil
- 1/4 cup ranch dressing
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons minced fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon lemon juice
- 1/2 teaspoon white vinegar
- 1/8 teaspoon ground black pepper, or to taste
- 1 1/2 teaspoons white sugar
- 2 chicken breasts
Instructions:
- In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes.
- Cut up two chicken breasts into bite-size pieces.
- Place the chicken in the bowl, and stir to coat with the marinade.
- Cover and refrigerate for 30 minutes.
- Spray the grill with cooking spray, and preheat for medium-high heat.
- Thread the chicken onto skewers and discard the marinade.
No comments:
Post a Comment