It’s good to be back! I took the last couple of weeks off to relax and vacation with my family. Each summer, Pete and I rent a cabin for a week to relax while our kids head off to Kanakuk Kamps. Unplugging and taking time off is so important for our health, yet people often overlook this need. We can get too tied to our devices, social media, and the hustle and bustle of life; it’s important to intentionally schedule time off for rest and rejuvenation.
Here’s a picture of the porch that I shared on Instagram last week.
I spent a lot of time on the porch, looking out at the woods, reading some great books and cooking simple meals.
Kabobs are a great summer meal because they can be prepared quickly, you can use a variety of meats and vegetables and they make for such a colorful presentation. For this recipe, I used my Mom’s tequila-lime marinade and then blended together herbs, garlic and olive oil for a vibrant sauce to go on top. The flavors are clean and bright with juicy chicken and crunchy vegetables. You can serve this dish alone or with a big crisp salad.
Serves 4
Save RecipeIngredients
- 4 cloves garlic, minced
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tequila (optional)
- Juice of 1 lime
- 1 pound chicken, cut into bite-size pieces (don’t cut them too large or they won’t cook evenly)
- 2 bell peppers, cut into 2-inch pieces
- 1 zucchini, cut into 1/2-inch coins
- 1 red onion, cut into 2-inch wedges
- 2 tablespoons tallow, lard or ghee
- 2 cloves garlic
- 1 cup chopped cilantro
- 1 cup chopped parsley
- 1/2 teaspoon Celtic sea salt
- ?1/8 teaspoon red pepper flakes (optional)
- Juice 1/2 lime
- 1/2 cup olive oil
Instructions
- Whisk garlic, olive oil, red wine vinegar, tequila and lime in a small measuring cup. Place chicken in a flat baking dish (I used an 11x7 glass baking dish ) and pour marinade overtop. Let marinate for 1 hour at room temperature or you can cover and refrigerate for up to 4 hours.
- Preheat the grill to medium. Thread vegetables and chicken on stainless steel skewers . Brush with tallow, lard or ghee (this prevents the vegetables from sticking and helps the outside caramelize). Grill skewers 2-3 minutes per side until vegetables are golden on the edges and chicken is cooked through.
- Whisk all of the sauce ingredients together and serve with kabobs.
Kelly @ The Nourishing Home
July 16, 2014 at 12:09 pm
Michelle @ Vitamin Sunshine
July 17, 2014 at 6:00 am
Kelley
July 22, 2014 at 1:11 pm
Mary
April 11, 2015 at 10:07 am