Its that time of year again when its fun to grill in Washington. Everyone comes out of their house (out of hibernation) and the sun is shining. The daffodils start blooming and the sky is blue, truly a joyous time.
Serves 4-5. Time: Prep 20-25 min, Cook 30-40 min.
Ingredients
Marinade
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 3 cloves garlic
- juice of 1 lemon
- 1 tbsp honey
- 2 tsp oregano
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- salt and pepper to taste
Kebabs
- 2 Chicken breast, cut into cubes
- mushrooms
- red pepper, cut into large pieces
- red onion, quartered and sliced
- tomatoes
- zucchini, cut in half and sliced into 1 inch pieces
- Spray oil for grill
Rice
- 1 cup brown rice, rinsed
- 1 cup water
- 1 tsp olive oil
- 1/2 tsp oregano
- 1 tsp lemon zest
- 1/4 tsp red pepper flakes, optional
- 1 tsp salt
- pepper, to taste
Method
Whisk together ingredients of marinade. Prepare chicken and veggies. Put half of the marinade in a bag with the cubed chicken and the other half in a bag of the vegetables. You can tenderize the chicken by pounding it with a rolling pin. Make sure the marinade is all distributed relatively evenly and marinate in the fridge at least 1 hr but preferably overnight.
When your ready to grill, skewer up. The idea is to skewer based on cook time so chicken all on one, mushrooms all on another, zucchini on another, etc. Red pepper and onion cook about the same so can be on the same one. Start the rice in an instapot or rice cooker. I’m terrible at cooking rice on the stove so if thats your method, check another source.
Heat up the grill on high. Put the chicken on and cook for 5 minutes, flip. Use an oven mitt or something when flipping. Cook another 5 minutes. Next put on the zucchini and mushrooms. Cook another 5-10 minutes, flipping if necessary. Next add the red pepper/onion. Cook another 5 minutes or so. Lower the heat and put on the tomatoes. Flip kebabs and cook another 5-10 minutes depending on your grill. Make sure the chicken is done with temp read of 165.
