Don’t get me wrong, I appreciate the lack of sub-zero temperatures this winter and although a little snow would have been nice, an extra windy day this weekend sent any leftover, “I want snow,” feelings running for the hills. I’m so ready to put on jeans without tights and leave the house without gloves, I want 100 degrees and I want it NOW.
I apologize for that outburst. I understand that I cannot reasonably expect that level of heat in this part of the country during this time of the year. Until I come fully into my powers, at which time I will be able to control the weather, I will stick to the things I can control: my kitchen. For a summery Sunday supper, I decided that I would channel the flavors of the Mediterranean.
I started by making this chopped salad of red and green bell peppers, red onion, tomato, cucumber, and feta cheese. The dressing is a lemon and mint vinaigrette.
Then I marinated the chicken in olive oil, garlic, ginger, olives, juice and zest of 2 limes, cumin, salt and pepper. Then cover it and into the fridge for 3 hours.
I assembled these skewers with the chicken, peppers and onions. Then into a hot pan!
Once the chicken has some color, put them into a 350 degree oven for 30 minutes.
I also served the skewers and salad with pita and a dipping sauce made of red peppers, scallions and greek yogurt.
And since it was Sunday, here is a refreshing citrusy cocktail made with vodka, tequila, lemonade, OJ and lime juice.
Well, I suppose this is the best I can do until May, good thing my super keeps the heat on 80 all year round 🙂
What is your favorite summertime dish?
Eat. Read. Ask. Do. Be. 