Something fresh and delicious is in order for Sunday night dinner. Yesterday I went with an easy standby – Greek chicken kabobs and a simple Greek plate to go with it. Yum o!
To start, I did a quick marinade.
- 1 pound of chicken
- 1 T of Olive oil
- 1 1/2 t of Oregano
- Salt and Pepper
I set that aside for about an hour and then I strung the chicken on to bamboo skewers. I placed the skewers on the grill with a cut lemon.
I could get all fancy here and talk about how grilling the lemon gives it a smoky flavor or how the citrus oils release while the chicken is cooking to give everything a lemony flavor, but I’ll leave all that to your imagination. Suffice it to say, if you haven’t grill lemons before, give it a shot.
When you pull the kabobs off the grill, pick up and squeeze out the lemons on the kabobs.
Now just grill up a bit of pita bread, throw down a Greek salad and some hummus and you’ve got dinner.
This light summer salad is one of my favorites at Trattoria Lisana in Driftwood. But it’s not every day that I can swing by Driftwood, so I had to learn how to make it for myself! Start off with a basic lemon vinaigrette. My vinaigrette is as follows:
- 1/2 C Olive Oil
- Zest and Juice of one Lemon
- 1 t Chunky mustard
- 1 Small Shallot diced
- Salt and Pepper to taste
Throw it all in a bowl and whisk together.
Then pick up the ingredients for the salad.
You’ll need the following:
- 2 C Arugula
- 5 Slices of Bresola
- 1-2 t of Lemon vinaigrette
- Parmesan shavings
- Garlic bread for serving
- Bresola is a dried, cured beef and if you can’t find it, you could easily substitute a high quality salami.
- If you don’t like the peppery taste of the arugula, you can easily substitute spinach or a spring mix.
Layer the Bresola on the bottom of the plate
Toss the greens with the dressing
Place on the bresola and add a few parmesan shavings
Toast a piece of bread and rub with fresh cut garlic
Get out on the patio with a nice glass of wine and enjoy a summer meal that will fill you up without weighing you down!