These aromatic Rosemary Chicken Skewers are perfect for Memorial Day celebration. I’m striving to stay on track with healthier summertime favorites like these quick and easy Rosemary Chicken Skewers…Chicken breast cut up in little chucks are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.
Traditionally on Memorial Day weekend, we have friends and family come together and grill in one of our yards. Being in the backyard with family and friends, smelling the deliciousness coming from the grill, and hearing the kids playing out back – it doesn’t get better than that! This year, I feel like Memorial Day weekend came super early. The only definite plans we have this weekend is our son Tyler’s 12th Birthday bowling party on Friday night and the rest of the weekend is for chilling out, getting ready for our backyard summer makeover projects and aside from that, we don’t have any real plans and I’m so good with that!
Whatever goes down over here, I thought I would put together some of my favorite (light) recipes for backyard grilling to kick start the summer.
Let’s get it started with some of my favorites Deviled Eggs, Burgers, Cantaloupe Salad and White-wine Sangria!
Sounds like the perfect menu to usher summer in…
Ali in the Valley
Rosemary Chicken Skewers…
1/2 small white onion (finely chopped)
3 garlic cloves (minced)
1/2 teaspoon crushed red pepper
1 teaspoon minced rosemary
1 teaspoon dried Mexican oregano (crumbled)
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil
2 pounds boneless (skinless chicken thighs, cut into 1 1/2-inch pieces)
your favorite assorted vegetables
8 sturdy 12-inch rosemary sprigs (leaves on bottom half removed)
Lime wedges (for serving)
In a large bowl, combine the onion, garlic, crushed red pepper, minced rosemary, oregano, lemon juice and olive oil; set aside 1/4 cup of the marinade. Season the chicken with salt and pepper and add it to the bowl. Mix well, cover and marinate for 30 minutes.
Light a grill. Remove the chicken from the marinade and thread the pieces onto the rosemary skewers with vegetables of choice; discard the marinade. Oil the grate and grill the chicken over moderate heat, turning occasionally and basting with the reserved marinade, until golden and cooked through, 15 to 20 minutes. Serve with lime wedges.
Cantaloupe Pasta Salad
Pasta, Cantaloupe, Prosciutto, Mint and Parmigiano-Reggiano Cheese brings all the flavors from Italy together in one dish!
½ cup cubed fresh cantaloupe
2 tablespoons fresh mint leaves
2 ounces thinly sliced prosciutto
1.5 ounces shaved Parmigiano-Reggiano cheese
freshly ground black pepper
3 cups of cooked pasta
1 tbs of extra-virgin olive oil
Toss 3 cups of your favorite cooked or chilled pasta with tablespoon of olive oil, and then add cubed cantaloupe, mint leaves, prosciutto, shaved parmigiano-reggiano cheese and ground black pepper.
Herb Organic Beef Burger
1 medium onion (chopped)
2 garlic cloves (minced)
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon pepper
1/4 teaspoon dried or fresh oregano
1/4 teaspoon dried or fresh parsley flakes
1/4 teaspoon rubbed sage
1/4 teaspoon dried or fresh rosemary (minced)
1/8 to 1/4 teaspoon hot sauce
2 pounds organic ground beef
chunk of blue cheese or cheese of your selection
8 hamburger buns
Mayonnaise (hot mustard, lettuce leaves, sliced tomatoes, pickles and grilled onion)
In a bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. Shape into eight patties.
Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. At the same time grill the onions with the burgers. Serve on buns with mayonnaise, hot mustard, grilled onions, cheese, lettuce, tomatoes and pickles.
8 large eggs
⅓ cup light mayonnaise
1 tablespoon Dijon mustard
1 teaspoon white-wine vinegar
1 tablespoon minced shallot
¼ teaspoon hot sauce (such as Tabasco)
Coarse salt and ground pepper
Paprika (for garnish)
Place eggs in a medium saucepan; add cold water to cover by 1 inch. Bring to a rolling boil. Remove pan from heat; cover, and let stand 13 minutes. Drain, and run eggs under cold water to cool them. Meanwhile, in a medium bowl, mix together mayonnaise, mustard, vinegar, shallot, and hot sauce. Peel eggs, and halve lengthwise; remove yolks, leaving whites intact. Transfer yolks to bowl with mayonnaise mixture, and season with salt and pepper. Mash with a fork until smooth. Mound yolk mixture into whites. Sprinkle with paprika just before serving, or cover with plastic wrap and refrigerate up to 8 hours.