My laptop died on Tisha b’Av, when I got a new laptop the next day I found that my, 4 year old, USB wireless internet device was not Windows 8 compatible. UuuuGGGHHhhhhh!!!! Finally I’m back in business – the 4G device arrived – and I’m even getting used to Windows 8 (having used Windows since its very first incarnation, I hated the new one, but…). I promised you all, on the day prior to Rosh Chodesh Av, that I would share a recipe from the wonderful meal Irving Schild and his wife Regina treated me to, in their Pennsylvania lake cabin on July 4th, so here it is:
Irving’s Chicken Kabobs with Vegetables
All Photos: © Irving Schild, 2013
- ¾ cup olive oil
- 1 teaspoon dried oregano
- ¼ teaspoon freshly grounded pepper
- ½ teaspoon kosher salt
- 1 package skinless, boneless chicken breasts
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow, or orange, bell pepper.
- 1 large Vidalia onion
- 6 small mushrooms
- 1 yellow zucchini
- 5 cloves garlic, finely minced
- In a large bowl, whisk together the olive oil, garlic, oregano, pepper and kosher salt.
- Cut the chicken breast into 1 1/2 inch cubes and add it to the bowl. Toss to coat evenly and let stand for at least 2 hours.
- While the chicken marinates, cut the onion and the bell peppers into 1-½ inches cubes and the zucchini into ¾ inch slices.
- Thread the chicken cubes and vegetables onto 5 to 6 skewers. Arrange the skewers on the rack of a gas grill and cook at medium heat, turning the skewers frequently and brushing occasionally with leftover marinade.
- Continue cooking until the chicken is brown and slightly burned outside. Remove from grill and serve immediately.
There were also spare ribs, grilled corn, steaks and grilled potatoes with melted margarine (just remembering the aromas and the flavors makes my mouth water again!). We washed it all down with Samuel Adams‘ Cherry Wheat beer… A feast to remember!
The fireworks on the lake, sitting in the Schilds’ speedboat, were the best I’ve seen in a very long time.
Enjoy the grilling, gentle reader, enjoy!