Defying San Fran’s weather: Grilled Chicken Kebabs with Parmesan and Basil

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I first claimed I could cook at age 19, just when I started doing regular strength. Of course, at that time, my idea of cooking was limited to knowing how to make a good lettuce salad and how to grill chicken. I was probably one of the few people on earth who didn’t mind eating the same meal over and over and over again. Things changed about two years later when I moved to the U.S. and discovered in cooking a way of preserving my culture. Preparing traditional dishes for dinner parties with friends or for the holidays was how I expressed part of myself as an individual. Without noticing, I slowly picked up more and more recipes and even began to (successfully) improvise with my own ones.

Nowadays, I continue my “studies” in the domain of cooking, always looking to combine healthy with tasty, while living what I describe as a modern bohemian lifestyle. And of course, I hope to share with you what I enjoy sharing so much with my friends.

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Defying San Fran’s weather: Grilled Chicken Kebabs with Parmesan and Basil

Posted by La Boheme at 7:43 pm on August 19, 2011. 8 Comments.
Categories: Chicken. Tags: Basil • Parmesan.

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.

Ingredients

(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.)
Salt
3 tomatoes, sliced horizontally into rounds – not too thin, not too thick
½ medium onion, sliced and cut into squares

Directions

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.
Grill!

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.

Defying San Fran’s weather: Grilled Chicken Kebabs with Parmesan and Basil Click for recipe.

La Boheme: c'est moi.

(La Boheme: it's me.)

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Defying San Fran’s weather: Grilled Chicken Kebabs with Parmesan and Basil

Ingredients

Directions

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