Chicken Kebabs

Chicken thighs are a magical thing. They are like super tasty, way less likely to dry out chicken breasts. They make fantastic kebabs. Maybe I was missing summer a little bit (because what says summer more than bamboo skewered meat) or maybe the warm weather made me crave something a little bit barbecuey but I had to have some kebabs. These bad boys can be grilled or made under the broiler, so they can really be enjoyed all year round. I served them up with a Mediterranean rice salad for a wonderful, healthy, and easy dinner.



Chicken Kebabs:
1 lb boneless skinless chicken thighs
1 tsp of salt
1 tsp pepper
1 tsp paprika
1/2 tsp chili powder
1/2 tsp dried thyme
3 sprigs of fresh rosemary
1 tbsp of olive oil.
2 bell peppers
2 medium onions
Skewers

Preheat the broiler and position a rack in the upper third of the oven. Soak skewers in water (if wood). Wash the chicken thighs and pat dry. Cut in to large cubes. Cut the onions and peppers into large chunks as well. Mix together salt, pepper, paprika, chili powder, thyme and rosemary. Rub chicken with the mixture. On a baking sheet or broiler pan with tin foil, spray with non-stick spray. Assemble skewers with veggies and chicken. Drizzle with olive oil. Broil for 4-5 minutes, until top side is browned. Turn the skewers and broil for an additional 3-4 minutes, or until chicken is cooked through. Serve on skewers or off.



Rice and Tomato Salad:
3/4 cup of dried rice
2 medium tomatoes
1/2 cup of feta cheese
1 tbsp of butter
Small handful of fresh basil
Salt, Pepper

Cook rice according to package directions. Dice the tomatoes and chop basil. Mix butter into the warm rice, until melted and incorporated. Stir in tomatoes, feta and basil. Salt and pepper to taste. Serve and enjoy.

Happy Eating.