Labor Day has come and gone and I’m so sorry dear blog and blog readers – I’ve spent ZERO time at my computer over the past week. That’s a lie – I podcasted for an hour on Saturday morning. Dietitians Dish absorbs some of my time that was previously dedicated to blogging and I’m good with that! Podcasting is a lot of fun.
Plus, I get crazy writers block. I can work through a recipe, photograph it, complete nutrition analysis and then when it comes to the words to go along with it? I’ve got nothin’. I feel like I just ramble and ramble about insignificance.
But not only that. With summer quickly coming an end (TEARS), we’ve been taking full advantage of all things beach, pool, and outdoors. Of course, when the weather cooperates, that is. We also had our last summer guests this weekend and had a lot of fun – a fun cover band from Chicago and all. Piper was in her element out there dancing her heart out!
Being off today (Monday) throws the whole week off, especially after the girls’ daycare was closed last week. We haven’t had a “routine” in well over a week and so in many regards, getting into a school schedule will be a welcome change. And starting tomorrow, we have ONE drop off/pick-up. The girls will be in the same primary classroom at the Montessori and we’re just crossing our fingers that that will go alright!
With our new schedule, our evening time becomes all the more precious. The days are getting noticeably shorter and so everything from food photography to grilling becomes trickier as the sun sets earlier and earlier. Since we’re not in complete danger of losing all daylight just yet and the temps have cooled off some, I consider it the perfect time for grilling. Is there anything worse than standing over a grill profusely sweating after a day of work? Ugh.
I prepped this marinade a day or 2 in advance and let the chicken marinade all day. After work, it was skewering and grilling. Quick and easy! I served the skewers with a Greek salad, hummus, and pita. It was the perfect lighter fare for a late summer dinner!
Grilled Greek Chicken Skewers
Author: Nicole Morrissey
Serves: 2 skewers (1/6 recipe)
- ½ cup whole milk plain Greek yogurt
- ¼ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- zest of 1 lemon
- 1 Tbsp white balsamic vinegar
- 2 Tbsp fresh oregano leaves, chopped (or 2 tsp dried)
- 1 Tbsp fresh thyme leaves, chopped (or 1 tsp dried)
- 6 garlic cloves, minced
- 1 tsp salt
- 1 tsp fresh ground black pepper
- ¼ tsp crushed red pepper flakes
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 red bell peppers, cut into 1½-inch cubes
- 1 red onion, cut into 1½-inch cubes
- 12 skewers (if using wooden skewers soak in water for 30-minutes before grilling)
- Combine all the marinade ingredients in a large ziplock bag. Seal and massage the bag to combine all the ingredients. Add the chicken to the bag turning to coat. Marinate for at least 4 hours or overnight.
- Preheat grill to 400 degrees F.
- Thread chicken pieces onto the skewers alternating with peppers and onions. Grill until the chicken is cooked through, about 5-6 minutes on each side or until juices run clear.
Serving size: 2 skewers (1/6 recipe) Calories: 217 Fat: 9.0 Carbohydrates: 5.8 Sugar: 2.0 Sodium: 450 Fiber: 1.2 Protein: 30.8 Cholesterol: 76
Weekly Menu: September 1st – 5th