| Chicken Kabobs with Lemon and Oregano |
1/2 cup fresh lemon juice
1/4 cup dry white wine
2 Tbs. olive oil
2 garlic cloves, minced
2 Tbs. chopped fresh oregano
Grated zest of 1/2 lemon
Salt and freshly ground pepper, to taste
1 1/2 lb. boneless, skinless chicken breasts or
thighs, cut into 1 1/2-inch cubes
1 Asian eggplant, cut crosswise into slices
1 red bell pepper, seeded and cut into 1-inch
squares
1 yellow onion, halved, separated into layers and
cut into 1 1/2-inch squares
1 lemon, cut into 8 wedges
In a large bowl, combine the lemon juice, wine, oil, garlic, oregano, lemon zest, salt and pepper. Stir in the chicken, eggplant, bell pepper and onion. Cover and marinate in the refrigerator for 1 hour.
Meanwhile, prepare an indirect-heat fire in a covered grill. Place 8 wooden skewers in water to cover and let stand for at least 15 minutes.
When the fire is hot, drain the skewers and thread the chicken, eggplant, bell pepper and onion pieces onto them, alternating the pieces and dividing them equally. Place on the perimeter of the grill rack directly over the fire. Grill, turning the skewers once or twice, until the chicken is browned, about 5 minutes total. Move the skewers to the center of the grill rack so they are not directly over the fire. Cover the grill, open the vents halfway, and cook, turning the skewers occasionally, until the chicken is opaque throughout and the juices run clear and the vegetables are tender, 10 to 15 minutes more.
Transfer the skewers to a warmed platter or individual plates and serve with the lemon wedges. Serves 4.
From Williams-Sonoma
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| 1 pound asparagus 6 cups chicken stock or canned broth 1/2 cup minced shallot 1 potato, grated Salt and freshly grated pepper to taste Plain low-fat yogurt or low-fat sour cream for garnish Grated lemon peel for garnish Snipped fresh dill for garnish Peel and trim the asparagus, reserving the trimmings. In a large saucepan bring stock or broth to a simmer, add trimmings and let stand 15 minutes. Rinse spears, pat dry and cut into 1 1/2 pieces, reserving tips. Strain stock or broth into a large saucepan and add the asparagus stalks, shallot, potato and salt and pepper to taste. Bring the liquid to a boil over high heat and simmer the mixture, stirring occasionally, for 25 minutes, or until asparagus is tender. Meanwhile, in a saucepan of boiling salted water blanch the asparagus tips until just tender, drain and refresh. In a food processor or blender puree the soup in batches until smooth, correct seasoning and return to saucepan. Heat until hot. To serve: ladle soup into bowls and garnish with reserved asparagus tips, yogurt, lemon peel and dill. |
