Garlic Chicken and Vegetable Kabobs with Fresh Basil Oil
Are you enjoying all your fresh veggies and basil out of the garden this summer? My husband always wants some kind of skewered meat and I have to admit it’s a lot more work to cube the meat and thread them onto the skewers, but it’s worth it. I have an awesome pesto recipe I typically use (check it out under Basil at HomeGardenCook.com), but I wanted to try something different. So, I created a flavorful basil oil which complemented the garlic rubbed chicken, fresh garden veggies and added a punch of flavor to the rice. I have to admit the kabobs make a beautiful plate. Keep the basil oil on hand to drizzle on meats, fish, rice, pasta and veggies.
Garlic Chicken and Vegetable Kabobs with Fresh Basil Oil
2 pounds chicken cut into 1” cubes
1 large garlic clove
1 tablespoon extra virgin olive oil
¼ teaspoon red pepper flakes
1 tablespoon fresh oregano minced or 1 teaspoon dried
Black pepper
Assorted vegetables such as; zucchini, summer squashes, eggplant, red bell pepper
Rice, Quinoa, couscous
Basil Oil
1 cup packed basil leaves
¼ cup extra virgin olive oil
½ teaspoon salt
1 tablespoon fresh squeezed lemon juice
Take the garlic clove and put it through a garlic press; place in a shallow glass dish. Add olive oil, red pepper flakes, oregano and a few grinds of black pepper; stir. Add chicken toss to completely coat chicken, cover and let marinade in fridge for 1 hour.
Cut veggies into 1 inch cubes, same size as chicken, drizzle and rub with olive oil.
Thread meat and veggies onto skewers alternating chicken and veg, chicken and veg. With the extra veggies make some all veggie kabobs. Sprinkle with Kosher salt and grind black pepper over all. Cook on a medium-hot grill until chicken is cooked through.
In a food processor combine basil leaves, olive oil, salt and lemon juice; pulse until very smooth. Taste and adjust salt. You want this to be on the salty side since this is your flavor booster.
To serve: mound a scoop of rice on a plate, place a chicken kabob on top and drizzle with bail oil.
Serves: 4
