- Soak your skewers
- Make pineapple salsa
- Put chicken on skewers
- Grill mushrooms and chicken
- Make nectarine salad
Chicken kabobs with spicy pineapple salsa
You will not believe how quick you can pull this ridiculously summery and fancy dish together. You can prep everything the night before and just leave the grilling to ten minutes before you eat.
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Ingredients:
- 8 pargiot dark meat boneless skinless chicken
- 1/2 pineapple peeled and sliced
- 1/2 purple onion peeled
- 1 red chili pepper seeds removed for less heat
- 1 tablespoon fresh ginger peeled
- 2 cloves fresh garlic peeled
- 1/4 cup fresh cilantro optional
- 1/8 cup fresh mint
- 1/4 cup fresh basil
- 2 limes juiced
- 1/4 cup extra virgin olive oil
- 11/2 teaspoons salt pink Himalayan
- 2 teaspoons freshly ground black pepper
Directions:
- Soak 8 wooden skewers in water for at least ten minutes.
- Cut the chicken into 2 inch cubes and place on a soaked wooden skewer.
- Place on parchment paper and sprinkle with 1 teaspoon of salt and pepper. Add 3 tablespoons of olive oil and mix well so each skewer is evenly spiced.
- In a food processor add the rest of the ingredients, including the remaining olive oil, salt and pepper. Pulse five times and make sure it stays chunky and not mushy.
- Prepare a grill pan on high heat. Add the skewers and cook for 5 minutes per side.
- Remove and place salsa on top and serve.
Notes & Tips:
If you don't want to use pineapples, feel free to substitute mangoes, peaches, plums, apricots or nectarines.
Portabello mushrooms with summer herb topping
This is a great appetizer or side dish, and an amazing vegetarian and vegan dish. Feel free to add feta cheese or pulled salmon to add some calcium or protein.
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Ingredients:
- 8 portobello mushrooms stems removed
- 2 1/2 tablespoons extra virgin olive oil
- 2 tablespoons Balsamic vinegar
- 1 nectarine sliced
- 1 peach sliced
- 1/2 red chili pepper sliced
- 1/4 cup fresh mint chopped
- 1/2 tablespoon fresh ginger zested
- 1 lime juiced
Directions:
- Prepare a large skillet on high heat. Add 2 tablespoons of olive oil and get hot. Add the mushrooms, bowl side down and sear for 4 minutes, turn over and add the balsamic vinegar and cook for 5 more minutes on high heat, be careful because it will be smoky.
- In the meantime add the rest of the ingredients to a medium sized bowl and mix well.
- Remove the mushrooms bowl side up and place the summery salad on top. Serve warm or room temperature.
Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!
Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!
Leftover tips for tomorrow’s lunch:
You can add the nectarine salad to the salsa to bring it to a whole new level. The mushrooms are amazing the next day at room temperature. If you take the chicken off the sticks and slice it really thin it will go amazingly well in a salad the next day and not taste dried out!
