Friday, July 24, 2009
1 orange, zested, then juiced, remainder discarded
1 lemon, zested, then juiced, remainder discarded
1 lime, zested, then juiced, remainder discarded
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
Whisk together all of the citrus-tarragon chicken ingredients (except the chicken) in a bowl. Toss the chicken in the mixture until evenly coated. Cover and marinate in refrigerator for 2 hours.
Veggies For Kabobs:
Baby potatoes, boiled until cooked through
Corn on the cob, husked and sliced into 1/2-inch-thick rounds Balsamic Basting
Vinaigrette for Veggies:
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt and pepper
If using bamboo skewers, soak them in water for 1 hour to retard charring.
Cut vegetables into bite-size pieces.
Puree balsamic basting vinaigrette ingredients in a blender for 30 seconds.
Place meats and veggies in individual bowls and set out buffet style. Instruct your guests to skewer their own kabobs and baste veggies with balsamic vinaigrette.
Grill kabobs directly over heat source for about 10 to 15 minutes, turning 1/4 rotation every 2 to 3 minutes, or until the meat is cooked throughout.
I got this recipe from Food Network and we loved it!! They also have a recipe for Dijon-Rosemary Steak and Lemon Garlic Shrimp!! We will have to give those a try next time! For the original recipe click here.