Tasty Tuesday!

Summer is finally working it's way to Chicago. Of course, being Chicago, winter is still fighting back. That's why it's 42 degrees today. Yesterday was mid seventies, and we had some beautiful weather on Saturday... until it dropped 30 degrees by 5pm.

Regardless, I'm done with winter, which means I've started grilling. You saw the marinated steak from last week. This week, I did lemon chicken kebabs. Yum. The wee ones usually tell me this is their favorite food ever when I make it, and I certainly feel good about feeding it to them.

Plus, marinade + grilling = easy meal!

Grilled Lemon Chicken Kebabs

Ingredients:
3 chicken breasts
2 lemons
3 cloves garlic
1/3 c olive oil
salt and pepper
1 pint grape tomatoes
1 red/orange/yellow pepper
1 Spanish onion

Trim the chicken breasts, and cut them into chunks for the skewers. Don't make them too large, or they won't cook fast enough, but you don't want them tiny either.

In a Ziploc or other container, zest one lemon and then squeeze the juice of the lemons. Peel and chop the garlic into the container. Add the olive oil and salt and pepper. You'll want more pepper and less salt than you'd expect. Mix this well, and then add the chicken.

Marinate for at least two hours but no more than four or so. You want the flavor to get into the chicken, but you don't want chicken cerviche!

While it's marinating, cut the peppers and onion into large pieces. I typically keep three onion pieces "together" vs separating them entirely. If you are using wooden skewers, soak them for a good hour or longer to ensure that you have skewers remaining when you're finished grilling.

If I'm doing this for company, I'll do chicken, pepper, chicken, onion, chicken, tomato, chicken, onion, chicken, pepper, chicken on the skewer -- and yes, I have long skewers. It looks pretty that way. If I'm just doing it at home, I'll put all the veggies on a skewer, with the chicken on separate skewers. This way I can better monitor the cooking time. See, I'm thinking!

I usually grill this on medium (I have a pretty hot grill) for five to eight minutes, turning after 4 minutes. This is really great with dilled rice, and it's perfect for a warm summer night.

And of course, as always go check out this week's Tempt My Tummy Tuesday with Blessed With Grace!

Enjoy!