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A farmer to foodie, Andrea Bemis is truly manifesting the farm-to-table lifestyle. Here she shares her delicious recipe creations from her farm in Parkdale, Oregon. Andrea is author of Dishing Up the Dirt Cookbook: Simple Recipes for Cooking Through the Seasons. Find her at dishingupthedirt.com
This is pretty much summer on a platter! Grilled chicken and cherry tomato kebabs with basil vinaigrette. Simple, flavorful and perfect for a quick weeknight meal. Grilled cherry tomatoes are exceptionally sweet with a lovely smokey flavor from the grill. We served our kebabs with grilled corn on the cob and a couple of cold beers for the ultimate summer meal.
Prep time: 15 minutes (not including marinade time)
Cook time: 10 minutes
Prepare the vinaigrette by placing all the ingredients into a food processor or blender and blending on high until smooth. If the dressing is too thick add a touch more water to thin as needed. Taste for seasonings and adjust as needed.
Place the cubed chicken in a large plastic zip-lock bag along with half of the vinaigrette. Shake the bag a bit and place in the fridge for at least 1 hour to marinate (or overnight is even better).
Heat an outdoor grill to medium high and grease the grates.
Thread the chicken and cherry tomatoes, alternating between chicken and tomatoes, onto the skewers. Grill for about 3-4 minutes, flip the skewers and grill for an addition 2-3 minutes or until the chicken is cooked through and the tomatoes are lightly charred.
Serve with the leftover vinaigrette and enjoy.
*Use this recipe as a guide
*Adjust measurements and ingredients as necessary
Last updated: 3/14/19
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