After pigging out at the restaurant on Saturday, we pigged out on Sunday, too, but we tried to do it in a bit healthier way. We had grilled honey and rosemary chicken kebabs; I got the recipe for the marinade from Taste of Home, and adapted it, as it sounded a bit too sweet. We also had rice cooked on the grill, and a spinach salad.
Honey Mustard Chicken Kebabs
I only used one chicken breast as I like lots of veggies on my kebabs, use two if you prefer more meat.
1/3 cup honey
¼ cup fresh lemon juice
3 teaspoons prepared Dijon mustard
2 tablespoons fresh rosemary, chopped, or 2 teaspoons dried rosemary.
½ teaspoon red pepper flakes
A dash of black pepper
1 boneless skinless chicken breast, cut into cubes
1 green or red pepper, cut into 1-inch pieces
1 red onion, cut into chunks
6 large mushrooms, halved
1 beefsteak tomato, cut into wedges
- In a small bowl, combine first 6 ingredients. Pour half the marinade into a gallon size plastic storage/freezer bag, add chicken turning to coat. Refrigerate for at least one hour. Cover and refrigerate remaining marinade.
- Drain and discard marinade. Thread chicken and vegetables, but not tomatoes, alternately onto 4 metal skewers.
- Brush a piece of heavy-duty aluminum foil with a little vegetable oil and place kebabs on it. Put wedges of tomato between the kebabs. Place on barbecue grill and cook for approximately 20 minutes, (or to desired doneness), turning frequently and basting with remaining marinade.
I used fresh spinach from our garden, yum.
I’m not sure how much spinach I used, probably about 4 ounces?
1 beefsteak tomato, sliced
A drizzle of olive oil and red wine vinegar
1 tablespoon fresh basil, chopped, or 1 teaspoon dried basil.
Fresh ground black pepper, to taste
4 tablespoons feta cheese, crumbled
If you want a little extra crunch add some pine nuts, or slivered almonds.
- Place spinach on a serving plate. Top with sliced tomato. Drizzle with olive oil and a slosh of red wine vinegar. Sprinkle with basil and a dash of black pepper. Top with feta cheese.
Rice on the Grill
I got this recipe from allrecipes.com and modified it a bit.
1 1/3 cups uncooked basmati rice
1 celery rib, sliced
1/3 cup green or red pepper, chopped
1/3 cup red onion, chopped
4 ounces mushrooms, sliced
1 cup chicken broth/stock
1/3 cup water
1 tablespoon butter.
- Put rice in a 9-inch square aluminum foil pan, layer veggies on top, pour in stock and water. Cut butter into thin slivers and dot them over the top.
- Cover with foil, sealing edges tightly. Cook on grill for about 20 minutes. Serve hot, but is also great cold.