Once school starts back, I am officially in fall mood. It doesn't matter if it is 90 degrees outside, I am ready for plaid and corduroy. Fall looming outside my door, also means that it's time to hit the herbs for their final hurrah, except for rosemary and thyme which keep me company all winter. So, I'm using my herbs every chance I get.
What says goodbye to summer more than food on a stick? Nothing!! My final days of summer formula is to marinate some food in your about-to-say-goodbye herbs, put it on a stick, and grill it. Pretend you don't have to go to school (or work) the next day.
Pam's Bye-Bye Summer Herbed Chicken Skewers
1 cup parsley, finely chopped
1 cup mint, finely chopped
1/2 extra virgin olive oil
juice of one lemon
1 teaspoon salt
a few grinds of fresh ground black pepper
2 pounds boneless skinless chicken thighs (I have no idea how much I had, 2 pounds just sounds right to me), cut into 1 inch cubes
Fresh vegetables of your choice, enough for 4 people, cut into skewer size pieces (about the same size as your chicken) - I used yellow bell peppers and onions
Whisk the marinade together in a small bowl. Pour into a ziplock bag with the chicken and the veggies of your choice. Marinate in the fridge for 3-4 hours or on the counter for 30 minutes.
Preheat grill to high. Thread chicken and veggies on skewers. Grill for a total of 10 minutes, turning every few minutes or until chicken is cooked through.
This will be my entry for this week's Weekend Herb Blogging hosted by Kitty at The Cabinet of Prof. Kitty.