The Register Citizen (Torrington, CT)
Grilled Chicken Kebabs with Garlic and Herb Marinade
It seems last winter was the winter that wasn’t, at least weatherwise. I am glad that snowfall was minimal; regardless, we were hibernating anyway due to the pandemic. COVID-19 cabin fever has set in, and I am ready, as I know many of you are, to resume somewhat of a normal existence — or what the new normal will be for a while. I am hopeful that this summer will be a summer we can truly enjoy being outdoors, taking in the sun and savoring our favorite summer foods.
Restaurants are preparing to serve diners alfresco and our grills are getting ready to be fired up so we can savor the smoky flavor of food cooked outdoors. A gourmet meal prepared in your backyard or on the deck is still an affordable luxury.
This weekend — Memorial Day weekend (yes, already) — marks the beginning of grilling season and the unofficial start of summer. Now more than ever it is nice to start thinking about what many people consider their favorite season will bring: garden-fresh produce right from farmers markets and casual meals eaten under a clear, blue sky or under the stars at night.
America’s Test Kitchen has done it again with “The Complete Summer Cookbook: Beat the Heat with 500 Recipes that Make the Most of Summer’s Bounty,” by the editors of America’s Test Kitchen (2020, $32.99), a beautiful volume of recipes, enough to last a lifetime of summer cooking. As it heats up, we tend to avoid cooking indoors as much as possible. Many of the recipes are designed to be ready in 30 minutes or less; dinner-size salads, make-ahead meals, dishes that can be served cold or at room temperature and no-cook delights.
The editors begin with the “Top Ten Test Kitchen Tips for summertime cooking and eating.” One tip is to make mezze your meal; not every meal has to have a main course and a couple of sides. They suggest making a spread of appetizers and small bites the meal. The Mediterranean Mezze Meal includes pita chips, hummus and crudité, beet muhammara, tzatziki, marinated eggplant with capers and mint, tabbouleh, country-style Greek salad and nectarines and berries in Prosecco.
When you come home from the market with your bounty, “Tips for Storing Produce” provides guidelines for how and where to store your summer produce until you have the chance to use it.
No matter what type of summer soiree you might hold, planning the menu can feel overwhelming. “Summertime Menus” takes the guesswork out of planning the perfect meal, whether it be a garden party, dinner on the patio, a seafood feast, Taco Tuesday, backyard barbecue for a crowd or kebabs on the grill. Of course, recipes for all of our classic summertime favorites are included, such as bean and potato salads, slaws, burgers, ribs, brisket, juicy chicken, cold and frozen desserts and drinks.
After going through the book, I’ve gained inspiration to eat more vegetables and fruits with recipes created using the best of summer produce. The “Farmers’ Market Finds” sidebars are helpful. They reveal the secrets to purchasing the best of the harvest from supermarkets and farm stands. I know I will explore using different varieties of tomatoes and test-drive some new finds like Romanesco and purslane. Here are a few recipes to enjoy for alfresco dining. To learn how to prepare Hibiscus-Guava Aqua Fresca, a cool drink to sip on a hot summer day, visit https://bit.ly/2yXjKQn.
The headnote says, “Why This Recipe Works: Chicken kebabs are a great way to take boneless, skinless chicken breasts up a notch, but the lean meat requires some help to keep from becoming dried out over a hot grill. To counter this, we started with a simple olive oil marinade. Brining meat helps it retain moisture, but we worried that a true brine would make the small pieces of chicken too salty. Instead, we simply added a teaspoon of salt to the marinade, along with a mix of herbs and garlic — you can tweak the herbs based on what you like best, or try one of our spicedup variations. Because there is no acid in the marinade and thus no danger of breaking down the texture of the meat, the chicken can be soaked for up to 24 hours before cooking.” cup extra-virgin olive oil cup chopped fresh chives or minced fresh basil, parsley, tarragon, oregano, cilantro, or mint; or 2 tablespoons minced fresh thyme or rosemary
6 garlic cloves, minced
1 teaspoon table salt
teaspoon pepper
11⁄2 pounds boneless, skinless chicken breasts, trimmed and cut into 1-inch pieces
2 red bell peppers, stemmed, seeded,
and cut into 1-inch pieces
1 large red onion, cut into 1-inch
pieces, 3 layers thick
4 12-inch metal skewers
Whisk oil, herbs, garlic, salt, and pepper together in small bowl. Combine marinade and chicken in 1-gallon zipper-lock bag; seal bag and refrigerate, turning once or twice, for at least 3 hours or up to 24 hours.
Remove chicken from marinade. Thread each of four 12-inch metal skewers with 2 pieces bell pepper, 1 section onion, 2 pieces chicken, and 1 section onion. Repeat twice more, ending with 2 additional pieces bell pepper.
For a charcoal grill: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.
Clean and oil cooking grate. Place kebabs on grill. Cook (covered if using gas), turning as needed, until vegetables and chicken are charred around edges and chicken is cooked through, about 12 minutes. Transfer kebabs to serving platter and serve. Serves 4.
GRILLED CHICKEN KEBABS WITH MIDDLE EASTERN MARINADE
Substitute 1⁄4 cup minced fresh mint or parsley (alone or in combination) for herbs and add 1⁄2 teaspoon ground cinnamon, 1⁄2 teaspoon ground allspice, and 1⁄4 teaspoon cayenne pepper to marinade.
GRILLED CHICKEN KEBABS WITH MEDITERRANEAN MARINADE
Substitute following mixture for herb marinade: Combine 1⁄2 cup plain whole-milk yogurt, 1⁄4 cup extra-virgin olive oil, 3 minced garlic cloves, 2 teaspoons dried thyme, 2 teaspoons dried oregano, 1 teaspoon table salt, 1 teaspoon pepper, and 1⁄4 teaspoon cayenne pepper. In step 2, marinate chicken for 3 to 6 hours. Whisk 1⁄4 cup extra-virgin olive oil, 1 minced garlic clove, 2 tablespoons chopped fresh basil, and 3 tablespoons lemon juice together in bowl; set aside. Skewer chicken and grill as directed. Brush cooked kebabs with lemon dressing before serving.