Grilling season is here to stay, and I couldn’t be happier. Lately I’ve found myself sizing up every last item in my kitchen with the single, fundamental question, “Are you grillable?”
Tell me you do this, too.
Grilled chicken and veggie kabobs were the least strange of the options I thought to show you, so let’s start the season here. Simple. Ultra-nutritious.
The marinade is a quick mix of freshly squeezed orange juice, tart lemon, olive oil, parsley, salt, and pepper. It adds brightness to the chicken without much of a lingering flavor—perfect if you’d like to serve the skewers with a bolder side dish or even with an accompanying dipping sauce.
A note: Remember to soak your wooden skewers for 20 minutes before grilling. I, quite naturally, forgot, and those skinny bamboo suckers emerged from the grill grates just plain charred.
Question: What have you been making now that the weather is warm?