A Simple Chicken Kebab with Grilled Zucchini and Quinoa
We enjoyed these when we visited my in-laws in Albuquerque this Spring. They come together quickly and hit all the food notes I look for when craving something nutritious and filling. Lemon provides a brightness while soy sauce stands in for the salt. I used a fig balsamic vinegar which added a bit of sweet and plenty of garlic works its’ magic on both the chicken and the zucchini, transforming them into delectable little morsels. Pull it all together with a scoop of quinoa and that is a satisfying meal with the possibility of leftovers.
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
- Total Time: 34 minute
- Yield: Serves 4 with possible leftovers 1x
Ingredients
2 boneless, skinless chicken breasts, cut into 2-inch cubes
1/2 cup olive oil plus more to drizzle on the zucchini
6–8 cloves garlic, chopped
2 TB soy sauce
1 large lemon, cut in half
1/4 cup chopped fresh herbs (Lois uses basil but you can use a mix of any soft herb)
2 medium zucchini, sliced 1/4″ thick
A few glugs aged balsamic vinegar for the chicken marinade and for the zucchini
Instructions
For the kebabs:
Mix the olive oil, all but 1 tsp garlic, soy sauce, juice of 1/2 the lemon, the chopped herbs and a few glugs balsamic vinegar in a bowl and add the chicken, tossing to coat. Allow to marinate for at least an hour before putting on skewers and grilling.
Put the chicken on skewers and grill over direct heat, turning as they begin to brown.
Once they are cooked through, squeeze the other half of lemon over.
For the zucchini:
Put the zucchini slices on a plate and drizzle with olive oil and aged balsamic.
Season with sea salt and fresh ground pepper,
Toss in the garlic and using tongs, mix them up to make sure they are well-coated.
Grill for a few minutes each side allowing them to have nice grill marks. They should be tender yet still slightly firm.
Notes
I keep a good aged balsamic vinegar on hand that I use when grill vegetables or dress salads. It is thick enough and balanced enough to drizzle as a sauce. I happen to have a good fig balsamic on hand, which is what I used here.
I discovered a delicious quinoa from Truroots (Sprouted)which I love for the nutty, clean flavor and perfect consistency but any quinoa will work fine.
Keywords: Kebabs, Grilling, Chicken