Rosemary Chicken Skewers
Rosemary Skewered Chicken Tenders
20 rosemary branch skewers with foxtail end, approximately 10” (soak skewers in water for one hour)
Chicken tenders or breast cut 1” x 4”
Lemon-half moon cut ½” thick
½ cup lemon juice
1 Tbs. lemon zest
1 Tbs. garlic, minced
4 Tbs. basil, chopped
1 teaspoon black pepper
¼ teaspoon chili flakes
4 Tbs. honey
½ cup olive oil
Salt and pepper for seasoning
1. Weave chicken strips onto skewers.
2. Combine ingredients and marinate skewers overnight.
3. Season with salt and pepper just prior to grilling.
Serves: 10
Satay Dip
1 Tbs. good olive oil
1 Tbs. dark sesame oil
2/3 cup small-diced red onion (1 small onion)
1 ½ teaspoons minced garlic (2 cloves)
1 ½ teaspoons minced fresh ginger root
¼ teaspoon crushed red pepper flakes
2 Tbs. good red wine vinegar
¼ cup light brown sugar, packed
2 Tbs. soy sauce
½ cup smooth peanut butter
¼ cup ketchup
2 Tbs. dry sherry
1 ½ teaspoons freshly squeezed lime juice
Cook the olive oil, sesame oil, red onion, garlic, ginger root, and red pepper flakes in a small heavy-bottomed pot on medium heat until the onion is transparent, 10 – 15 minutes. Whisk in the vinegar, brown sugar, soy sauce, peanut butter, ketchup, sherry and lime juice; cook for 1 more minute. Cool and use as a dip for grilled chicken skewers.
Yield: 1 ½ cups
DALLAS GARDEN BUZZ 