Dinner this Week

Italian Herb Kebabs

from cooking light

1/2 c packed fresh basil leaves
1/2 c fresh cilantro leaves
1/4 c fresh parsley leaves
2 tbspn fresh lemon juice
2 tbspn water
1 garlic clove
4 tsp olive oil
some chicken breast, cut into bite sized pieces (the recipe calls for shrimp or scallops but those are expensive so i am making it with chicken)
1 medium zucchini, cut into 20 slices
salt/pepper

1. prepare grill
2. place first 6 ingredients in a blender, add 2 tsp olive oil. process until smooth. transfer basil mixture to a bowl. add chicken and toss well to coat. let stand at room temp at least 15 minutes.
3. thread marinated chicken and zucchini slices alternately onto skewers. drizzle kebabs with remaining olive oil. place on grill coated with cooking spray if needed. grill on each side until done. sprinkle evenly with salt/pepper.



it suggests making the meal with these as a side:

tomato bruschetta
grill 4 slices country style sourdough bread 1 minute on each side or until lightly toasted (you could also just use a toaster with some yummy artisan bread)
remove bread from grill, rub one side of each bread slice with cut sides of a halved garlic clove. combine 3/4 c chopped tomato, 2 tbspn chopped fresh basil, 1 tbspn balsamic vinegar, 2 tsp olive oil, and 1/4 tsp salt. top each bread slice with 3 tbspn bread mixture.


sounds really good!