Mother Nature has most graciously decided to have an unrelenting love affair with Mr. Winter this year. Yes, we did have snow flakes this past weekend. In an attempt to feel like spring could possibly make an appearance before summer comes into full effect, I brought out the old grill. The indoor grill (pan), that is.
makes 4 servings
2 lbs boneless, skinless chicken breast
3/4 cup Greek yogurt (original)
2 tbsp red wine vinegar
1 tsp coriander
1 tsp cayenne pepper
1 tsp dry mustard
1 tsp paprika
1 tsp hot sauce
2 tbsp olive oil
8 wood or metal skewers
Cut chicken breast up into 1 inch cubes. Toss into a mixing bowl. Add yogurt, vinegar, lemon juice and zest, coriander, cayenne, dry mustard, paprika, hot sauce, salt and pepper. Mix everything to coat the chicken. Cover and place in the fridge for 4 hours.
Remove from fridge when ready to cook. Because we're only using a grill pan, there's no real need to soak your wood skewers. If you're going to use the outdoor grill, make sure to soak the skewers ahead of time. Push 5-6 pieces of chicken on each skewer, and set aside on a plate until all pieces of chicken are on a skewer. Shake off excess marinade, but don't wipe it off. Discard all extra marinade.
Crank up the grill pan/grill to medium high. Drizzle 2 tbsp olive oil over pan. Drop the skewers down, cooking each side for about 4 minutes, 12-15 minutes total. Let it sit on each side - don't move it around! This helps develop a nice crust and flavor. Just pull a piece off the skewer to test if it's cooked through.
1 head makes 2-3 servings
1 head savoy cabbage
This recipe is so simple, but amazing. I found a head of savoy cabbage at my grocery store, which doesn't always seem to be available. It's kind of like a hybrid between regular green and Napa, which was perfect for grilling! Substitute regular green in this recipe if you can't find Savoy.
Cut the cabbage into 1 inch thick steaks. You'll only get 2-3 steaks per head. Make sure you cut right through the core so the steak stays together when grilled.
Heat the grill or grill pan over medium high heat. Coat the cabbage steaks in olive oil, salt and pepper.
Throw the steaks on the grill, and cover with a bowl or frying pan if using a grill pan. This will help steam the cabbage so it cooks the inside the same time the outside is charring. Flip over and cook the other side. Each side will take about 7 minutes, or about 15 minutes total.
Remove from heat, and serve alongside those yummy chicken kabobs! No need for dipping sauces here, the chicken and cabbage are juicy and flavorful alone.
Note in the pictures the top of my cabbage is missing. I used some before I can up with this genius recipe!