To be honest, I’m not really sure I can call this a “defiance” of the San Fran weather. Because the truth is, I love our cool (or cold, depending on whom you ask) weather. Still, those chicken kebabs are definitely defying the idea that you can’t grill on a windy and foggy day.
I had initially planned a slightly different dish and wanted to use sundried tomatoes. Unfortunately (or not?), the jar opened way too easily, and I didn’t hear any “popping” sound. The tomatoes looked fine, but it wasn’t worth the risk. Instead, I grabbed some fresh Roma tomatoes and turned my disappointment into a great lunch.
(For 5-6 kebabs)
- 1/3 cup fresh basil, chopped finely
- 3 chicken breast halves, cut into cubes
- 2 tbsp shredded parmesan
- 2 tbsp olive oil
- Black pepper (I’m going to suggest: be generous.)
- 3 tomatoes, sliced horizontally into rounds – not too thin, not too thick
- ½ medium onion, sliced and cut into squares
- In a ziplock bag or box, place the chicken, parmesan, basil, and olive oil. Shake well, making sure every cube of meat is coated in the mixture. Leave aside for half an hour.
- Assemble the kebabs. The way I did it was “O-T-O-C-O-C-O-T-O-C-O-C-O-T-O” (where O stands for onion, T for tomato, and C for chicken), but you can really do it any way you prefer.
Serve with a salad (what I did for lunch), or use to prepare a wrap or pita sandwich. The meat will be tender and feel very fresh because of the basil, so it’ll be a lovely addition to anything.