Wednesdays have become one of my favorite nights of the week. It means that I get to cook a delicious meal with one of my best friends, enjoy a glass of wine, and discuss all of our favorite TV shows! This week our dinner date was held in the “mini tipsy kitchen” which is the name of my friends kitchen. We decided to make Lemon-Herb Chicken Skewers with Blueberry Balsamic Salsa. This recipe can be found on Cooking Light’s website here.
The recipe was slightly complicated, in that it requires you to use a food processor. As a college student, I don’t own one yet, but luckily she had one that we used. Aside from the food processor, this dish was fun to see come together. When combining the garlic, parsley, basil, cilantro, and olive oil I was loving the fresh and delicious aroma which made me anxious to see how the chicken would taste.
As we let the chicken marinade in the lemon herb we prepped our side of grilled veggies. We julienned some bell peppers, and zucchini. We then seasoned with extra virgin olive oil, salt, pepper, and garlic powder. They were put on the grill for 20 minutes at 400 F. They came out amazing, but we came to the conclusion that we would grill them for 15 minutes next time to make them a little crunchier.
When putting together the blueberry balsamic salsa make sure not to sniff directly over the pan, or else your sinuses will be cleared! I enjoyed the way the salsa complimented the lemon-herb chicken. The blueberries were refreshing, the purple onion added a slight sweetness, and the vinegar added just the right amount of slight bitterness. To read about the different tastes between onions check out an informative blog here.
For our beverage, we had a cabernet sauvignon. We love red wine, so we are very biased. The specific wine that we were drinking was Woodward from Costco. It is a great cab for the price, and I highly recommend. For white wine drinkers I would suggest a chilled chardonnay or sauvignon blanc.
Share your favorite chicken skewer recipe with me in the comments section above!