Monday, July 29, 2013

Herbed Curry Chicken Kebabs

So we've gone a bit overboard loading you up with veggies in the past two weeks of Crop Share.  What can I say, we just can't help ourselves.  But if you're like me, that means you've likely got a fridge full of peppers and squash from this week and last and you're wondering how on earth you're going to use it all up.  Well, when you've got a bounty of veggies and no grand ideas, then it's time to harpoon those suckers.  Okay, not with a real harpoon -- with kebab skewers!  So yesterday I whipped up this tasty dish and in the end still had way more veggies than chicken, so this will easily leave you with enough to make at least 4-5 vegetable-only kebabs.  Get ready to fire up the grill, or in my case, the grill pan!

Herbed Curry Chicken Kebabs

1 onion, sliced
4 squash, cubed (yellow, zucchini or pattypan)
1 green bell pepper
3 sweet banana peppers, sliced
4 plum tomatoes, halved and quartered
3 boneless, skinless chicken breasts, cubed

For marinade:
1 cup olive oil
1 cup white balsamic vinegar
1 tsp dried tarragon
1 tsp dried parsley
1 tsp dried rosemary
1 tsp pineapple sage
2 tsp Dizzy Pig Bombay Curry-Ish (now in store!)

Combine all marinade ingredients in a small bowl and set aside.

Assemble kebabs on wooden skewers alternating between vegetables and chicken.  You'll have lots of leftover vegetables, so go ahead and make some vegetarian kebabs out of them.  They'll make great ready-made side dishes for the rest of the week.  Layer skewers in a baking dish and pour marinade over top.  Cover and refrigerate for at least 1 hour, more is always better.

Pre-heat your stove top grill pan over medium high heat.  Lay out kebabs and grill for 20 minutes or until chicken is fully cooked, turning the kebabs regularly to sear all sides.

Serve with jasmine rice.

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