I wanted to make something with lemon and happened to see sesame oil in the fridge... have to say it was a
very nice combination with chicken! There was just enough leftover for a chicken salad lunch today and that was great too. I also thought up a new slogan campaign for
♥grilled Vidalia onions
♥ "the sweet that loves the heat will enhance any meat". Catchy-huh?
Ok, maybe I won't quit the day job just yet:@)
I did have a thumbs down about this meal though: Have you ever noticed that carrots aren't a common grilling item?
Yea well, seems there's a reason for that... I decided to try them with this kabob and the best way to describe it is, they seemed to get dry, and even after steaming them a bit in the microwave before cooking on the grill they stayed hard. I addition, I cut them on the bias and the ends severely burnt.
So, while I'm not saying I won't ever try them on the grill again, it won't be as a kabob. If you have a great idea or recipe for grilled carrots please share:@)
Lemon Sesame Chicken Shish Kabobs
For 2 chicken breasts, or approx 6-8 kabobs
Zest of 2 lemons
Juice of 2 lemons
2 cloves garlic, minced-
since the microplane was already out I used it
2 tsp sesame oil
2 tsp sugar
2 tsp vinegar-
rice vinegar if you have it, white if not
1 tsp salt
few grinds of pepper
2 chicken breasts
Assorted veggies for grilling: onion, zucchini, green pepper, yellow squash, etc.
Spritz of vegetable oil before grilling.
- Mix all marinade ingredients (items listed through pepper).
- Cut chicken and veggies into bite size pieces-approx 1".
- Marinade chicken and veggies for 30 minutes to an hour, turning to coat several times. I like to do this in a baking dish or plastic bag for better coverage before putting them on the skewers.
- Alternate meat and veggies on skewers, spritz with vegetable oil and cook over a medium fire for approx 8-10 minutes per side (or until chicken is done), flipping once.
Eat well and have a happy day:@)
