Monday, April 21, 2008

Grilled Chicken Kebab

I cooked Chicken Kebabs a few nights ago. The meal went along with my recent theme of multiple flavors in one meal. The tapas or meze sensation if you will. Growing up, I experienced 3 flavors every night. A meat, a vegetable and a starch. My meals were far from boring, in fact, I grew up eating gourmet EVERY NIGHT. The 3 footed meal works and it will be my bread and butter for the rest of my life, but having multiple flavors will excite your palate in new ways.

This particular evening I prepared Chicken Kebabs, Shrimp Kebabs and accompanied it with brown rice and spinach salad. The Chicken Kebabs were marinated in pretty much everything I could find in my fridge: garlic, tomato paste, olive oil, vinegar, creole seasoning, pepper, soy sauce, a ton of parsley, chicken broth...I think that's it. I then grilled the kebabs on a stick with red bell pepper, onion and zucchini. (Yeah, that's my DeLonghi Indoor Grill. My condo doesn't allow normal grills. Who in their right mind could do that?!?!?)

The shrimp kebabs were marinated in garlic, white wine, old bay seasoning, lemon, parsley, fresh ginger and olive oil. They were skewered with onion and pineapple.

I also made a nice, refreshing dip for the chicken. It's mayonnaise, with a bit of lemon zest and lemon juice, a ton of parsley and salt and pepper. It's refreshing and delicious with the spicy chicken and shrimp kebabs. It actually makes for a nice dip for anything spicy.

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