Can you believe it’s Friday already? I seriously can’t, this week flew by. I’m happy I’m now caught up and I didn’t miss Fiesta Friday ! I’m glad to see that many of my fellow bloggers have embraced the change in seasons and are already taking to their grills. Given that I live in a small apartment in the DC suburbs, I’m not allowed to have a “real” grill, but I’ve found my cast iron grill pan works almost just as well. You don’t get the exact same flavor, but definitely some great grill marks.
I’ve also noticed many people making kabobs which bring back memories of my visit to Turkey almost a year ago. While I’m sure nothing I’m grilling at home is going to taste as great as what I ate in Istanbul, I’m certainly willing to give it a try!
3 tablespoons olive oil
juice of 1 lemon
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried mint
1/2 teaspoon dried oregano
1 clove chopped garlic
2 chicken breasts, cut into 1 inch cubes
2 red bell peppers
1. Combine the olive oil, lemon juice, salt, pepper, mint, oregano and garlic in a bowl. Add the chicken and let marinate for two hours.
2. Chop the peppers and onion into inch long pieces and add to the marinating chicken.
3. If using wooden skewers, soak in water for at least 30 minutes.
4. Place the peppers, onions and chicken cubes on a skewer in alternating order. Place on a hot grill pan and cook for about 15-25 minutes (for some reason mine took a long time to cook), until the chicken is cooked through, enjoy!