Chicken Kebabs & Cherry Clafoutis

eating food clafoutis

I love Sunday dinner.  It’s especially wonderful when we get to share it with friends or family or both!  After a very busy week, we managed to have a full yet restful weekend, culminating in some friends joining us for a hang in the garden and sharing in what turned out to be a nice meal.  So, nice that I neglected to take a single photo!

Sunday morning my husband took our two kids to the Calgary Aerospace Museum and I did a bunch of food prep, so that I could relax in the evening, too, instead of running around like a chicken with my head cut off and not enjoying our visitors (I find this strategy helpful, too, if uppy-toddler mode strikes!).  Finished thawing the chicken, made this hummus, set the chicken to marinade, and thought about dessert…

Post-nap, my youngest and I threw together Mimi Thorisson’s Cherry Clafoutis from her cookbook, A Kitchen in France.  So, so easy with kids (or without!).  Some times it gets rather vigorously mixed, but whatever!  I love it with gorgeous, whole BC Cherries at this time of year and we tend to make it with quartered Italian prune plums in August/September.  I only seem to have rose water on hand these days, and not orange, and it’s okay with the rose water, but I prefer to go without.  I just toss in some vanilla extract as I don’t have vanilla beans around, either.  I also don’t have a 9″ cake pan, but I do have an 8″ cast iron skillet, so I line it with buttered parchment to help prevent overflowing and it takes an extra 5-8 minutes to cook with this set-up as it is a bit thicker.  Recipes are just a starting point, right?!

While the clafoutis was baking, I cut up some bell peppers and an onion and set to making the chicken kebabs.  And, sliced an eggplant into planks that I brushed with a mixture of olive oil and balsamic vinegar and then my toddler proceeded to drink the remains and hardly made a face – I was impressed!  Everything was done and ready to go and we could just relax.  The best.

Lemon Chicken Kebabs

Servings: 6-8 servings
Time: 10 mins
Difficulty: easy
A base for marinading chicken.
Created by Lindsay Bliek

  • 2 lemons, juiced
  • 1/8 c extra virgin olive oil
  • 1 – 2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 1 clove garlic, minced (optional)
  • 2 lbs chicken (breast or thighs), cut into about 1″ cubes
  • 2 bell peppers, cut into about 1″ squares
  • 1 onion, cut into 8ths
  1. Dump everything into a bowl that will be big enough to hold the marinade and chicken, mix.
  2. Add about two pounds of 1″ cubed chicken, mix.
  3. Refrigerate for 1-24 hours, the more the better (but it still tastes good if you have 15 minutes, the meat just doesn’t tenderize as much).  Meanwhile, set wooden skewers to soak in some water.
  4. Skewer away and challenge yourself to get an even mix of everything on each kebab, good luck!
  5. Place completed skewers in a 9 x 13 pan, cover with an Abeego* wrap, and refrigerate until you are ready to BBQ them.
  6. BBQ.

I hope that you had a lovely Sunday dinner, too.


*I am not endorsed by Abeego, I just really like their product and supporting local, Canadian businesses.

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