Summertime makes me want to cook outside more often…Actually that’s a lie. Summertime makes other people want to grill and then they post their pictures on pinterest. Sometime when I am wistfully drooling over their delicious looking food, I remember that we have a grill and I should use it.
Prevention magazine had a recipe for Grilled Greek Salad Skewers this month, which inspired me to do something similar. I used feta for the photos but it kept crumbling all over the grill, so I would not recommend trying to cook it. However, I did like the flavor, and would suggest crumbling some cheese over the cooked chicken and vegetables after grilling.
Greek Chicken Kabobs
adapted from Grilled Greek Salad Skewers
1 chicken breast (6 oz), cut into 1 inch cubed
1 14 oz. can of artichokes
10 pitted kalmata olives, halved
10 cherry tomatoes
Thread the above ingredients on soaked kabobs. Spray with cooking oil before grilling, grill for 4 minutes on each side. I tried to keep the internal heat around 350.
Serve on top of a salad or with toasted bread.
I am off on a mini road trip with my mom. Hopefully we can make time to stop by some outlets. All of this graduation money is burning a hole in my pocket, and I am dying for a linen blazer and other summery work clothes.
Also, are brightly colored pencil skirts professional? My office is pretty formal, and I don’t want to bust out a brilliant orange skirt when everyone else is in black, white, and light blue. But how cute is this skirt from Ann Taylor?