Grilled Chicken Skewers with Spinach Salad
We are 3 weeks past the winter solstice. The skies are still a cold gray backdrop to the bare trees, but the days are subtly getting longer and the spring flowers are beginning to emerge from the protective blanket of crunchy damp leaves. Earlier this afternoon, the clouds broke long enough to sneak out to the grill to put on some chicken skewers. They’ll be perfect served with a spinach salad for lunch.
- 2 chicken breast fillets – cut into 2″ pieces
- 4 rosemary sprigs
- 4 oregano sprigs
- 2 red chili peppers -seeded and halved
- 1/4 cup lemon juice
- 1/4 cup soy sauce (Tamari is gluten free)
- 1 tsp sesame oil
- 3 tbs olive oil
- 2 garlic cloves
- 1 tbs grated ginger
- 1 tbs brown sugar
Combine lemon juice, soy sauce, sesame oil, olive oil, garlic, ginger and brown sugar. Place chicken pieces, rosemary, oregano and red peppers in marinade for at least 30 minutes. Skewer chicken, herbs and peppers and place on a hot grill to cook, turning every 2 minutes until cooked through.
Serve with fresh spinach, toasted almonds, grape tomatoes and cilantro.
If using wooden skewers, be sure to presoak them in water while the chicken is marinating.
Small potted plants make beautiful centerpieces. Keep a bag of Spanish moss on hand to tuck around the base after placing in your favorite container.
