Summertime sometimes equals slacking in the dinner department at our house, and this family needed 'real' food -- not the pool food (popcorn chicken, mini pizzas, and cheeseburgers) we've been munching on since mid-June!
On last night's menu was a fantastic grilled chicken recipe that I love to do in the summer. It has some Greek flavors going on - mint, oregano, and garlic - and it's great paired with a big Greek salad. We also had one of my favorite redskin potato dishes, and although the picture is not that good, these are a standby for me in the summer and people always ask for the recipe! Toasted flatbread finished off the plate.
We shared this meal and a couple of bottles of wine with friends on the patio. We told stories about our friend Brad, and although there were a few tears, it does feel like things are starting to get back to normal in our wonderful neighborhood.
Grilled Chicken Kebabs with Red Onion & Mint
1 1/2 lbs. boneless, skinless chicken breast halves, cut into 1 inch pieces (I used thighs and they were excellent)
2 T. extra-virgin olive oil
4 cloves garlic, minced
1 t. dried mint
1 t. dried oregano
1 t. salt
1 t. ground black pepper
1 bunch fresh mint
1 red onion, cut into 1-inch pieces
Mix chicken, olive oil, garlic, mint, oregano, salt and pepper in a medium bowl. Let marinate 30 minutes (** I let mine go for about two hours).
Prepare barbecue (medium-high heat). Pull off the large mint leaves from stems. Alternate chicken, onion, and mint leaves on skewers; sprinkle with salt and pepper. Grill until chicken is just cooked through, turning occasionally, about 9 minutes. Serve alongside a big Greek Salad, Redskin Potatoes with Brown Butter, and Grilled Flatbreads.
Redskin Potatoes with Parsley & Browned Butter
Source: I honestly have no idea but you MUST make these!
1 1/2 lbs. small redskin potatoes
1 very large pinch of chopped Italian parsley
1/2 stick butter
Salt and pepper to taste
Place the potatoes in a large skillet and add enough water to cover. Bring to a boil, reduce heat, and simmer until potatoes can be pierced with a knife, about 20 minutes. Drain potatoes and return to the same pan. Sprinkle with parsley, and drop the butter onto the potatoes. Cover the pan and reduce the heat to medium-low. Cook the potatoes for an additional 25 minutes, tossing occasionally, and watching to be sure the butter browns and doesn't burn. Transfer to a serving bowl and garnish with additional parsley if desired.