You’ve probably seen a dozen pregnancy announcements online, celebrating quarantine babies. Well, we have an announcement of our own.
Our new life isn’t as cute but we will get a lot more sleep. We are discovering parenting is a lot like gardening, in our case — we have NO CLUE what we’re doing. We’re making mistakes, trying our best, and relying on Google way more than we should. I hope these vegetables are as forgiving as my actual children.
Our first tiny harvest of the garden yielded some basil and cucumbers. I love to experiment in the kitchen and incorporate some of our bounty so here’s what we ate last night. I served this with cauliflower rice, wilted greens, and my gorgeous cucumber.
Grilled Herby Lemon Kabobs with Basil Sauce
Prep Time: 1 hour | Cook Time: 30 minutes
- ~3 lbs chicken breast, cubed (that’s about 5-6 chicken breasts. We’re big eaters)
- 1 cup of olive oil
- 1 lemon juiced
- 1 tsp of lemon zest
- 6 garlic cloves, minced
- 2 tsp paprika
- 2 tsp dried oregano
- 2 tsp dried basil
- 2 tsp black pepper
- 2 tsp salt
- Kabob skewers (wood or metal)
- ½ cup of olive oil
- 2 TBSP red wine vinegar
- Juice from ½ of a lemon
- ¼ red onion
- 2 garlic cloves
- 2 cups, firmly packed fresh basil leaves
- ½ tsp red pepper flakes
- 1 tsp salt
I rarely get my act together to marinate meat until about an hour before cooking (if I’m lucky). This time it worked in my favor because I find if you let lemon soak into the chicken for more than an hour or two, it can make the meat too tough.
Grilled Herby Lemon Kabobs
- Preheat grill to medium high heat
- Cube chicken into 1 ½ inch chunks
- Whisk together olive oil, lemon juice, and herbs in a small bowl
- Place chicken and marinade mixture in a plastic storage. Place in the fridge for about an hour.
- We use metal skewers, but if using wood – soak them for about 30 minutes before placing on the grill so they don’t burn
- Place chicken on skewers and grill, rotating as needed until cooked through
- Place all ingredients in a high speed blender and mix until smooth
- I’ve heard this addictive sauce stores in an airtight container for about 5 days in the fridge but our family uses the entire amount at one sitting.
Are you growing a garden? What tips or recipes do you have to share?