Guys, it’s hot outside, which means it’s hot inside. It’s not just hot, it’s humid and muggy.
Last year when we moved into our apartment, aside from the fitness center, one of the outdoor amenities that really excited us, was the grilling. We have access to both charcoal and gas grills. While charcoal is perfect for s’mores, gas is perfect for everything else.
We’ve grilled more this year than last year and that’s because we have more time and our jobs allow us to be home at roughly the same time. While grilling is easy and the dinner prep is minimal, it may require more hands than two.
This recipe is something that I made last week so that we had something quick to eat after work, but didn’t have to put too much energy into it – the heat kills our motivation for cooking and the last thing I want is a hot kitchen.
Aside from Pinterest, I have way too many cookbooks for someone my age and a subscription to Food Network Magazine. I get ideas and then roll with them. This one is a combination of three recipes – from the spices to the ratios.
What You’ll Need
- Chicken breast of tenders
- Ground Cumin
- Curry powder
- Minced garlic
- Fresh lemon juice
- Olive oil
- Skewers (wood or metal)
- Plastic bag
1. Trim excess fat and cartilage off of your chicken, then cube into small bite-sized pieces. I used 8 ounces of chicken, so my ratios are for 8 ounces, which is about two servings.
2. In an empty, plastic bag add a teaspoon of each: ground cumin, curry powder and minced garlic. As far as brands, I don’t use a specific brand – I buy what’s affordable/on sale at the time I need it. The store brand is fine and if you’re brand loyal, that’s also fine.
3. Add to the bag, juice from half a lemon. I opened the bag and squeezed it directly in.
4. Add a tablespoon of olive oil (not pictured) to the bag.
5. Add chicken to the spice bag, seal and shake. When sealing the bag, don’t remove all the air out so that the chicken has freedom to move around and get coated.
*After bagging my chicken, I put it in the fridge for the day while I went to the office. To prevent potential contamination, I placed the bag in a glass bowl on the bottom shelf.
6. Divide chicken in half and skewer.
7. Pre-heat grill for a few minutes so the grate can get up to temperature, this may take 3 to 5 minutes. Place skewers on hot grill cooking each side for about 3 to 5 minutes. The duration may change depending on how big the chicken has been cut and how much chicken is on each skewer.
How we plated:
9. Slice a red onion and tomato into small pieces. I cut red onion rings in half. I also did the same to the tomatoes.
10. On a pita, spread a tablespoon of hummus (plain, garlic or roasted red pepper would pair well with the spices) and a tablespoon of tzatziki.
10. Place red onion and tomatoes on the pita and sprinkle some feta.
11. De-skewer chicken and place on top of pita.
If you’re not interested in plating like we did, this would be great with rice and veggies – we had broccoli and salad on the side of ours. You could also use it on top of salad.
Do you enjoy grilling in the summer?