Since it is grilling season, I thought it would be fitting to offer an easy, crowd-pleasing recipe for these sultry summer evenings. Our garden is overflowing with fresh mint and zucchini right now and I'm imagining that these ingredients are readily available for you too right now. Of course most fresh garden veggies would do well here. Think cherry tomatoes, peppers, and chunks of red onions. Although I don't use an exact recipe when making the marinade for these, you can use my recipe for Pepper-Mint Dressing and Marinade. I use all of the same ingredients, just without measuring. Cooking is much more fun this way. ;-)
Minty Chicken-Zucchini Kebobs
This recipe can easily be doubled for serving a crowd. Add more veggies to make the meat go further. Try adding mushrooms, peppers, onions, and tomatoes to the kebobs if desired. Serve with a large green salad or a Cucumber-Tomato Basil Salad and cooked quinoa.
1 recipe Pepper-Mint Dressing
2 to 3 organic chicken breasts, cut into chunks
4 to 5 small zucchini, cut into thick rounds
bamboo skewers
Prepare the Pepper-Mint Dressing. Set out a 9 x 13-inch or 10 x 14-inch glass baking dish for marinating the kebobs.
Alternate the chunks of chicken and zucchini rounds onto the bamboo skewers. Place skewers into the glass pan and pour the mint marinade over them. Turn them a few times to coat evenly. Cover, refrigerate, and let marinate for 30 minutes to 4 hours.
Heat your grill to medium-high. Cook for 10 to 15 minutes, turning two or three times during cooking.
More Summer Fun Recipes:
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University. She is the founder of Whole Life Nutrition, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them, and offers elimination diet recipes, healthy gluten-free recipes, paleo and vegan recipes, as well as tips for feeding your family a nourishing, whole foods diet. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: 
Bob has been grilling veggies this summer and is always looking for good marinades. I have a feeling we'll be trying this one.
ReplyDeleteHi Ali - these look great! I have been grilling chicken and Zucchini like crazy (and tofu, bread, hotdogs, corn, etc!) since I got a little Weber grill last week. I love fire and the taste of fire + wood, and not using the stove for a meal. We miss you all. Maybe you should come for a weekend sometime and we can grill together... xo - April
ReplyDeleteYum! Sounds like the perfect summer dinner.
ReplyDeleteThank you - you just gave me my dinner recipe. The Pepper Mint dressing looks delicious and I do have mint growing in the garden...so thanks again!
ReplyDeleteAli, What protien do you grill for Tom? We are big on marinated deep-fried tofu chunks, but I'd like some other vegan ideas if you have them. Barb PS--we've been eating tons of berry-coconut "ice cream" ala your recipe!
ReplyDeleteAli, What protein do you grill for Tom? We are big on marinated deep-fried tofu chunks for our kebabs, but I'd love some other ideas if you have them. BTW--we are eating TONS of your berry-coconut milk "ice cream." Yum! And so easy.
ReplyDeleteBarb
Thanks for the recipe. It was delicious. We made it Sunday. We used a mix of veggies...zucchini, peppers, onion and mushrooms to go with the chicken. It was nice to grill outside and not have to heat up the kitchen. Sunday was pretty warm in Seattle.
ReplyDelete