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
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
- Dump everything into a bowl that will be big enough to hold the marinade and chicken, mix.
- Add about two pounds of 1″ cubed chicken, mix.
- 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.
- Skewer away and challenge yourself to get an even mix of everything on each kebab, good luck!
- Place completed skewers in a 9 x 13 pan, cover with an Abeego* wrap, and refrigerate until you are ready to BBQ them.
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.
Notice: Lindsay Bliek is a participant in the Amazon.com.ca, Inc. Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.ca.