Tuesday, March 3, 2015


When the Herby Chicken Kebab recipe called for "Mediterranean herb blend", I consulted my friends at the local co-op.  The young man searched the web and jotted down a list of 9 spices:  oregano, basil, thyme, marjoram, sage, parsley, rosemary, dill and savory.  The co-op sells spices in small quantities (you scoop what you want), so I purchased a few I did not have at home.  Here's my recipe, inspired by Clean Eating Magazine:

Mediterranean Chicken Kebabs with Grainy Medley

(Serves 3)

Saute garlic and peppers in olive oil:
1 garlic clove, minces
3 mini sweet peppers, sliced in rings
1 teaspoon olive oil

1 can no added salt tomatoes, diced
1 can water
1 teaspoon low sodium chicken base
Bring to a boil.  Add:
1 bag Minute Brand Multi-Grain Medley
1/4 cup Kalamata Olives, sliced

Cut chicken thighs in strips and season with spices:
3 chicken thighs
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon thyme
1/4 teaspoon marjoram
1/4 teaspoon dill
1/4 teaspoon winter savory
Thread strips onto metal skewers.
Broil in oven 6 inches from heat for 5 minutes on each side.   

Add kebabs to grain-tomato pan.  Sprinkle with fresh cut parsley.  Cook chicken to an internal temperature of 165 F.
  Skip the salt and try making your own salt-free seasonings.

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