Easy kabobs marinated in a peppery, sweet marinade with fresh Italian herbs.
When the summer season comes along, the last thing I want to do is come home from work and spend the extra daylight indoors, over a stove in my hot kitchen. It pleases me greatly to have something already prepared that can I just throw on the grill.
This morning I mixed a quick Italian dressing as a marinade and let summer squash, zucchini, and chicken marinate in it throughout the day. As soon as I came home, all I had to do was put the food on skewers, throw them on the grill, and read a book as they cooked.
Full disclosure: I don’t always make dressings from scratch. I very frequently will marinate veggies or meat in store bought Italian or Balsamic salad dressings. I prefer using fresh ingredients when I have them, but sometimes I just want to get to work on time, you know?
When I do have the 15 minutes, I’ll make this marinade because it has a little of everything. It’s sweet, salty, tangy, a tiny bit bitter and peppery.
- 1 zucchini
- 1 summer squash
- 1lb boneless chicken breast
- 4 garlic cloves, crushed
- 1 teaspoon red pepper flakes
- 1 tbsp fresh, chopped oregano
- 2 tbsp fresh, chopped basil
- 2 tbsp sugar
- 1 teaspoon salt
- 2 tbsp fresh lemon juice
- 1/4 cup red wine vinegar
- 1 cup olive oil
Chop the vegetables into similarly sized pieces, about 1.5in cubed. I recommend slicing the squash and zucchini in half the long way. Then chop those halves. Place these in a medium bowl and set them aside. Then chop the chicken into roughly the same sized pieces. Place these in a different bowl. I’m not sure if there’s any reason for my madness, but it just doesn’t seem right to me to marinate veggies with raw chicken.
To make the marinade, mix together the garlic, herbs, sugar, salt, and pepper in a bowl. Then add the lemon juice and vinegar. Slowly whisk in the oil to combine thoroughly. Save about 1/4 cup of the dressing in a jar or small bowl, and set aside in the fridge. Divide the remaining dressing over your veggies and meat. Mix to try to get some dressing on each piece. Then cover the bowls with foil and set them in the fridge for at least an hour. If you’re going to use wooden skewers, make sure you soak them in water for at least 20 minutes before you grill.
When you’re ready to grill, place the chicken and veggies on skewers. Then put them on the grill on high heat for 8-10 minutes. Turn them over once and cook again for another 8-10. There will be char marks, but the center of the chicken should be white and moist. Brush some of the left over marinade onto the chicken and veggies before serving.