Friday, June 30, 2006

Chicken Kabobs with Grilled Vegetables and Potatoes

This meal was prepared entirely on the Weber. The chicken and potatoes were removed from the skewers for the purposes of the picture. Prepare the chicken and vegetables by cutting them into manageable sized pieces. The corn-on-the-cob, for example was cut into 3 pieces per ear. Coat the meat and veggies lightly with olive oil. Make a rub consisting of 1 part paprika, 1 part ground cumin, 1/2 part ground corriander, 1/2 part ground cardimom, and 1/4 part cayenne, salt and pepper to taste. Toss the chicken and vegetables with the spice mix. For the potatoes, again, coat them lightly with olive oil and toss with some thyme and salt and pepper. Skewer the chicken and potatoes, seperately. Place the potatoes on the grill first...They take the longest to cook, about 30 min. We have a basket to use on the grill for the vegetables. It is nice because various vegetables take different amounts of time to cook so they can be added to the basket in stages....First the corn, then the peppers, then onions, mushrooms and finally the tomatoes. The chicken goes on with the corn, about 20 min before serving.
We enjoyed our usual chilled dry white wine, like a savaugnon blanc.



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