With summer winding down (hello, fall!), and school getting a little busier, I’ve been craving quick and easy meals to get me through the week. In an attempt to use up some herbs from the garden, I made up this quick marinade and never looked back – it turned out SO good. I’m all about that grilled-charred-peppery goodness from the grill!
This week is the beginning of the crazy ride that is residency applications! Eek! I’m sending out applications on Friday and from then on, it’s a waiting game to hear back from programs and snag potential interviews. It should be an interesting fall and winter, with more travel (hi – be right back – filling out my TSA precheck application!).
I’m excited to get our fall decorations out this week and make the yearly trip to the pumpkin patch! I usually go all out, getting hay bales, corn stalks, pumpkins and gourds. I also have a favorite homemade fall wreath that brightens up the front door! We will be planting mums (my fav!) next weekend and I’m debating a trip to Home Goods to snag up some of their cute fall decor.
Make sure you add this delicious mediterranean inspired recipe to your weekly rotation – you won’t regret it!
- 1 pound boneless, skinless chicken breasts or tenderloins, cut into 1 inch cubes
- 1 of each - red bell pepper, orange bell pepper, white onion - cut into one inch cubes
- ½ lemon, juiced
- 1 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 large or 4 small garlic cloves, minced
- ½ tsp. red pepper flakes
- ¼ cup combined fresh dill, rosemary, and thyme, minced (fresh makes all the difference!)
- 1.5 tbsp. olive oil
- 1 cup 2% plain greek yogurt - I prefer Fage brand!
- 1 tbsp. fresh dill, minced
- ½ tsp. garlic powder
- 1 tsp. olive oil
- ½ tsp. kosher salt
- ½ tsp. freshly ground black pepper
- Set your grill to medium heat.
- Mix up the marinade - lemon juice, salt, pepper, garlic, red pepper flakes, and freshly chopped herbs. Split evenly between the pepper/onion combo and chicken and let sit for 20 minutes in the fridge.
- Skewer the chicken and veggies on metal kebob sticks.
- Grill the kebobs for 12-14 minutes, flipping so each side is grilled. If your chicken pieces are bigger, you may need to cook a little longer.
- Combine greek yogurt, fresh dill, olive oil, salt, pepper, and garlic powder. (I prefer garlic powder in the sauce over fresh garlic because it doesn't have as much of a bite!)