Lemon Pepper Chicken Kabobs
A weekend trip to our local farmer’s market yielded a basket of fresh produce. For $21 I brought home a shopping bag full of artisan lettuce, carrots, cucumbers, summer squash, green beans, wax beans, basil, zucchini, and cauliflower. Tonight I turned the fresh basil, summer squash, and zucchini into a lemony, zesty summer dinner.
I realize chicken kabobs and Caprese salad are nothing new under the sun, especially in the realm of creative cookery. But I love this simple summer meal. Here is my recipe for lemon pepper chicken kabobs.
Lemon Pepper Chicken Kabobs Recipe
Juice of 2 lemons (about 1/2 cup lemon juice)
1 tablespoon pepper
1/2 teaspoon kosher salt
1 tablespoon olive oil
3 boneless, skinless chicken breasts
2 cups sliced summer squash
2 cups sliced zucchini
1 onion chopped in big chunks
Preheat a grill.
Mix freshly squeezed lemon juice, pepper, salt, and olive oil in a small bowl. Cut chicken breasts into large 2-3 inch chunks. In a large bowl combine all ingredients and mix together. The chicken and vegetables should be well coated with the lemon pepper sauce.
Thread the ingredients onto skewers. Grill the skewers on a 400 degree grill for about 5 to 7 minutes each side.
Remove from grill and slide the chicken and vegetables off the skewers.
Serve kabobs over rice. Serves 6.
Summer on a Plate: Lemon Pepper Chicken Kabobs with Caprese Salad
This is a meal by itself, but I had fresh basil so I added a Caprese salad with crusty french bread. I’ve seen elaborate Caprese salad recipes, so my version might seem too simple. Even though it’s basic, it is zingy, light, and full of flavor.
Simple Caprese Salad Recipe
1 loaf french bread (sliced and warmed on grill)
3 Roma tomatoes (sliced)
1 pound fresh mozzarella cheese (sliced)
1 bunch sweet basil
Layer Roma tomatoes, fresh mozzarella cheese, and basil leaves on top of warm bread slices. Serves 6
Simple Caprese Salad: Fresh Mozzarella, Basil, Roma Tomatoes
If you’re pressed for time, you can speed up the recipes by prepping as much as possible the night before. Pre-chop the vegetables and chicken; keep separate or assemble on skewers. You can mix the lemon pepper sauce ahead of time, but do not add it to the chicken until 15 minutes before cooking. The lemon marinade is very acidic and will actually start to “cook” the chicken if left on too long.
One last thought before I go. I typically have trouble storing fresh basil. But thanks to the Half Assed Kitchen (great blog name, no?) I finally have the perfect way to keep fresh basil from wilting–store the stems in a jar of water at room temperature and cover loosely with a plastic bag.
Happy summer eating!