Moroccan Lemon Chicken Kabobs
2 pounds chicken tenders, cut into 1-inch pieces
¼ cup olive oil
Juice from 2 lemons
3 garlic cloves, chopped
1 teaspoon paprika
½ teaspoon cumin
¼ teaspoon turmeric
¼ teaspoon cayenne pepper
¼ teaspoon salt
¼ teaspoon pepper
Pinch of cinnamon
Lemon slices, halved
Place chicken pieces in a ziplock bag; set aside. Combine marinade ingredients, except lemon slices, in a small bowl; mix well. Pour over chicken, and evenly coat. Place in refrigerator for at least 2 hours and up to 8 hours.
Thread chicken onto 6 skewers, alternating occasionally with lemon slices. Grill kabobs on medium to medium-high heat for 5 to 10 minutes per side or until thoroughly cooked. Serves 4 – 6.
Colorful Vegetable Kabobs
2 green peppers
2 red peppers
2 orange peppers
2 yellow peppers
1 large purple onion
1 large sweet yellow onion
Salt and pepper
Cut each pepper and onion into uniform 1-inch-square pieces. Place on 6 skewers in order of ingredients list. Drizzle with olive oil, and sprinkle with salt and pepper. Grill on medium to medium-high heat until slightly charred and tender. Serves 6.
Simply remove the broth from the heat, add the couscous, cover the pot, and it’s done. All of the cooking happens off the burner. Golden raisins, mint, and Marcona almonds add flavor and texture.
4 tablespoons butter
1 cup shallots, chopped
3 cups low-sodium chicken broth
1½ cups couscous
½ cup golden raisins
½ cup Marcona almonds, coarsely chopped, extra for garnish
¼ cup fresh mint, chopped, plus extra for garnish
½ teaspoon salt
½ teaspoon pepper
Melt butter in a medium-size saucepan. Add shallots, and cook until translucent, about 5 minutes. Add chicken broth; bring to a boil. Remove from heat, and add couscous. Cover and allow to sit for 10 minutes. Fluff with a fork. Stir in raisins and next 4 ingredients. Garnish with extra almonds and mint. Serve immediately. Serves 6.
Warm Citrus and Rosemary Olives
Add a little boost of flavor to everyday olives with this quick-and-easy appetizer.
1½ cups assorted olives, without the pit
¼ cup olive oil
Peel of an orange, about ½-inch thick
2 to 3 fresh rosemary sprigs
Dash of red pepper flakes
In a medium nonstick skillet, warm olives and remaining ingredients. Serve immediately with toothpicks or picks. Makes 2 cups.
For an easy after-dinner treat, pick up a bag of ginger snaps or a carton of mint-chocolate chip ice cream—or both!
For more recipes and fun entertaining ideas, visit dearpartydiary.com.