Our gardens are bursting at the seams with fresh produce. We want to enjoy the backyard grill as long as we can, so join us and grab your kabob skewers and let’s get dinner started! The wonderful thing about kabobs is that you can use whatever protein and vegetables you have on hand, with a little added seasoning and some fire and you’ve got a tasty, but light meal. Pair with a loaf of crusty bread or steamed rice and you’re all set. We’re breaking out the Viognier, Blossom Rosé, and Malbec for this kabob, but feel free to pair your favorite wine as this dish will pair with most wine choices.
1/4 cup lemon juice
5 tablespoons olive oil, divided
1/4 cup dry white wine
1-1/2 to 2 teaspoons crushed red pepper flakes (your taste)
1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed, or any herbs you prefer
1-1/2 pounds boneless skinless chicken breasts (or chicken thighs), cut into 1-inch cubes
1 – 2 small summer squash, cut into 2 inch pieces
1 ripe bell pepper, cut into 2 inch pieces
1 red onion, cut into 2 inch pieces
2 medium lemons, halved
Chopped fresh herbs of choice (parsley and dill are two of our favorites)
crumbled feta cheese
In a large shallow dish, combine lemon juice, 4 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and vegetables, turning to coat. Refrigerate at least 2 hours or overnight.
Drain chicken and vegetables, discarding marinade. Thread chicken and vegetables, alternating them, onto 8 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning two to three times, 10-12 minutes.
Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with fresh herbs and feta.
Enjoy!