CHICKEN KEBABS WITH GRILLED ROMAINE
PG tested
Who doesn’t like food on a stick? Especially when said dish is cooked on the grill in your own backyard.
Quick and easy, these healthful kebabs pair cubes of chicken marinated in a creamy, garlicky yogurt sauce with chunks of zucchini, the one veggie you can count on being in ample supply this time of year.
For a change of pace, the kebabs are served with grilled romaine, a hearty lettuce that stands up to the heat of charcoal or gas grill.
When threading the kebabs, pack the meat and veggies so they are fairly snug — this will prevent them from cooking too fast and drying out. If you’re using bamboo skewers, be sure to soak them in water for at least 30 minutes beforehand so they don’t catch on fire.
For chicken
4 cloves garlic, minced 1 tablespoon grated ginger 1 teaspoon ground turmeric Juice 2 limes 1 cup plain yogurt Salt and black pepper to taste 1 pound boneless, skinless chicken breast, cut into 1-inch pieces
2 zucchini, sliced into ½-inch rounds (I cut the rounds in half)
For romaine
2 romaine hearts, halved lengthwise
2 teaspoons olive oil
For dressing
2 tablespoons chopped herbs (I used parsley, sweet basil, purple basil and cilantro) Juice 2 lemons ¼ cup olive oil 2 teaspoons honey ¼ teaspoon salt ¼ teaspoon pepper Prepare chicken: Combine garlic, ginger, turmeric, lime juice, yogurt, salt and pepper in large freezer bag. Add chicken cubes, seal bag and massage chicken to coat. Refrigerate at least 1 hour or overnight.
Thread chicken cubes and zucchini rounds on metal or bamboo skewers. Brush cut side of romaine hearts with 2 teaspoons olive oil.
Prepare dressing: In a small jar with a lid, combine dressing ingredients. Put on lid and shake to combine.
Prepare grill surface with nonstick cooking spray. Heat grill to mediumhigh heat. Grill until chicken is cooked through and zucchini is tender, turning skewers occasionally, about 10 to 15 minutes. Remove to platter.
Place romaine halves, cut side down, directly on grill. Drizzle with a little dressing, being careful not to pour directly onto the flame (it’ll flare up). Cook a minute or two until leaves are slightly charred. Remove from grill and slice crosswise into ribbons. Transfer to serving bowl and toss with remaining dressing.
Serve romaine with chicken skewers, with plain yogurt and lime slices on the side.
— Adapted from WedMD.com