Friday, June 25, 2010

Lunch Box Chronicles: Day Sixty-Five (Chipotle chicken Shish-Kabobers)

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
Sea Salt

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.

 P.S. When Beth got home (we managed to save her some), she was surprised that I served what she thought were hotdog shiskabobs.  Maybe she wasn't too far off, but chipotle chorizo chicken sausages sure sound cooler.  I added a side salad of our very own garden lettuce and the remaining tomato and cucumber.  On to the s'mores!

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