Tonight Beth was doing a full-tilt demo at Bow Street Market in Freeport (ME) and Emma was hard at work doing a demo at the Hingham (MA) Whole Foods, so I got down to work on the evening meal for the other two. The kids were packing the makings for s'mores (all-natural marshmellows, organic Swiss chocolate and gluten-free graham crackers) and were anxious to eat dinner and get on with the backyard fire. Here's what we made:
3/4 lb boneless chicken breast cut to bite-size
3-4 all natural chipotle chorizo chicken sausages, cut to bite-size
8 oz of giant steak-cut mushrooms cut in half
1 large green pepper cut to bite-size
1 large Vidalia onion cut to bite-size
handfull of fresh parsley, chopped
juice of 2 limes
Extra Virgin Olive Oil to taste
Cut up the chicken breast and marinate in lime, EVOO, parsley, salt & pepper.
Skewer the marinated chicken, sausages, green pepper, mushrooms and onions.
Throw onto hot grill until done. It was a beautiful night and we ate on the back deck.
Note: I grilled several of the steak mushrooms and onions separately and sprinkled over the top of the plate. I also kept the chicken breast separate from the sausages. You, of course, can do it anyway you like, add other great ingredients to the mix and/or season with your favorite sauce.
Serve over jasmine rice and garnish with fresh cucumbers and local tomatoes. If I had been on the ball, I would have made some easy pita bread with Spelt Right pizza dough. This meal is easy to store and reheat.