As much as I adore the fall season, I always grasp on to bits and pieces of the summer for as long as possible.
Flip flops even when my toes are cold…
One two three trips to the ice cream shop before it officially closes…
Reading my book outside in the sun, in my lounge chair, hoping to catch a few more rays of sun…
Using the grill until it’s covered with snow and we can no longer access it…
Lloyd and I just returned from our belated honeymoon in Costa Rica. In the days before we left, our air conditioner was on full blast. The night we returned, we opened all the windows and slept with nature’s gentle breeze. It was like fall just happened while we were gone. We went from heat waves to crisp mornings in the blink of an eye.
You won’t find me complaining.
You will find me huddled by the grill, in my flip flops, making a few last meals while the weather still allows.
Rosemary Lemon Chicken Skewers
Slightly adapted from The Shiksa Blog
- 1 lb. boneless chicken breasts
- salt and pepper, to taste
- 1/2 cup fresh lemon juice
- 1 tbsp lemon zest
- 2 tbsp extra virgin olive oil
- 1 tbsp whole grain Dijon mustard
- 1 tsp honey
- 3 cloves garlic, minced
- 1/4 C fresh rosemary, chopped
- skewers, for grilling
Cut chicken into bit-sized pieces. Season with salt and pepper.
In a small bowl, mix lemon juice, zest, olive oil, mustard, honey, garlic and chopped rosemary.
Pour over chicken and marinate for 2 hours. (Note: marinating chicken with acids like lemon for too long will break down the meat.)
Meanwhile, soak skewers in water for at least 20 minutes prior to grilling so they don’t burn.
Remove the chicken from the fridge and skewer to make kebabs.
Grill the chicken for 10-15 minutes, or until cooked through.