Today is the day – I’m finally off to see my parents’ new home in Rhode Island! It’s still strange to think that this is where they live permanently now and not just a place they’ll be for the summer. As always, I’m looking forward to finding my new favorite coffee shops, ice cream stands and specialty food stores in the area.
Before I take off, I wanted to share this super simple and fresh recipe for Lemon Chicken & Vegetable Kabobs. They would be perfect to add to your July 4th menu if you’re still scrambling for ideas. Hopefully you’ll be making these outside on the grill, as opposed to a grill pan on the stove that caused my smoke alarm to go off for a straight 10 minutes!! They also make great leftovers, so bring these babies for lunch on the beach for the rest of the weekend (weather permitting)!
I’ll be back on Monday with lots of new recipes and food adventures to share from Rhode Island! Happy 4th!
Lemon Chicken & Vegetable Kabobs
1 tsp lemon zest (about 1 lemon)
1/4 cup fresh-squeezed lemon juice (about 3-4 lemons)
2 tsp finely chopped rosemary (about 1-2 sprigs)
1 garlic clove, minced
pinch kosher salt
1/4 tsp crushed red pepper flakes
1/2 cup olive oil
1 1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 yellow bell pepper, 1-inch dice
1 zucchini, 1-inch dice
1/2 large red onion, cut into wedges
1 pint cherry tomatoes
lemon wedges, for serving
flat-leaf parsley, for garnish
1. First make the marinade. Whisk together lemon zest, lemon juice, rosemary, garlic, salt, pepper and olive oil in a small bowl.
2. Place cubed chicken in a ziploc bag and pour 1/3 of the marinade over the chicken. Seal the bag and mix around so that all of the chicken is coated. Refrigerate for 2 hours.
3. Place yellow pepper, zucchini, red onion and tomatoes in a bowl or baking dish and cover with remaining marinade. Refrigerate until ready to cook.
4. Spray your grill pan with cooking spray and turn up to medium heat. Skewer chicken and vegetables in whatever desired order or ratio you like (this makes about 6 skewers). Grill on all sides until vegetables start to caramelize and chicken is cooked through, about 12-15 minutes.
5. Serve with lemon wedges and top with a sprinkle of parsley. Leftovers can be enjoyed for the next day or so!