Grill Baby Grill

Posted by Stephanie Meyer on May 1, 2009 at 1:32pm

Even if you took a break this winter, I’ll bet you’re grilling again now – it’s warm enough for just about everyone to fire ‘er up. Although eating an abundance of grilled (charred) food is sadly not a good idea, I’m not going to sweat one or two grilled meals per week. It’s just so easy, and tasty, not to mention light and summery, to grill vegetables, fish, bread, and meats – please don’t take away my grill!

Even simple (er, bland) boneless, skinless chicken breasts emerge tasty from a quick grilling, especially if marinated in a punchy mix of lemon juice, herbs, garlic, and olive oil for a few minutes beforehand. Toss zucchini and fennel into the mix as well, string it all on skewers, and grill into quick, delicious kebabs. I made whole-wheat couscous to serve alongside, filled out with stir-ins gathered from a raid on Whole Foods’ salad bar – a bit each of roasted corn, peas, artichoke hearts, raisins, sliced almonds. Ready in just minutes, it all made for a great pre-summer grilled (!) meal.

Recipe for chicken and vegetables below. Whole wheat couscous is available at Whole Foods. I think the marinade would be tasty with shrimp as well.

Mediterranean Chicken & Vegetable Kebabs

Cooking Light, AUGUST 2001
Serves 6

The tastes of lemon, fennel, oregano, and olive oil will transport you to the shores of the Mediterranean Sea. Serve over couscous tossed with a bit of salt, cherry tomatoes, and chopped fresh mint.

1/4 cup fresh lemon juice
2 tablespoons fresh chopped or 2 teaspoons dried oregano
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast, cut into 24 strips
18 (1/2-inch-thick) slices zucchini
1 fennel bulb, cut into 12 wedges
12 garlic cloves, peeled
1/2 teaspoon salt
1/4 teaspoon black pepper
Cooking spray

Combine first 6 ingredients in zip-top plastic bag; seal and shake well. Marinate in refrigerator 20 minutes. Remove chicken mixture from bag; discard marinade.

Prepare grill.

Cook garlic cloves in boiling water 3 minutes; drain and cool.

Thread 4 chicken strips, 3 zucchini slices, 2 fennel wedges, and 2 garlic cloves alternately onto each of 6 (12-inch) skewers. Sprinkle with salt and pepper. Place kebabs on grill rack coated with cooking spray. Cook 8 minutes, turning once, or until chicken is done.


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