I love grilling in the Summertime – and there’s nothing easier, tastier and healthier thanĀ Grilled Chicken and Vegetable Kabobs!
I also love a delicious salad using the fruits and veggies of the season – try my Heirloom Tomato, Peach & Mozzarella Salad which is bursting with fresh flavors!
I developed theseĀ recipes for my client Seven Barrels, who makes spectacular infused olive oils and vinegars. I wanted to create a refreshing recipe for their Summer promotion, so I created a marinade for the kabobs and a vinaigrette dressing for the salad using their Elderberry Balsamic Vinegar and Lime Olive Oil – a delicious combination!
Hope you’re enjoying your Summer and enjoy these recipes at your next cookout! š
Check out Seven Barrels website for more product information
Grilled chicken and summer veggie kabobs in an Elderberry Lime Marinade - perfect for Summer!
Ingredients
- Grilled Chicken & Veggie Kabobs:
- 2 pounds boneless chicken thighs (skinless), cut into 1-inch chunks
- 2 bell peppers (red, yellow, orange or green), cut into 1-inch chunks
- 1 large red onion, cut into large chunks
- 1 large zucchini, cut into large chunks
- 1 large yellow squash, cut into large chunks
- 1 cup Elderberry Lime Marinade (recipe follows)
- Sea salt and freshly ground pepper, to taste
- Elderberry Lime Marinade:
- Ā½ cup Seven Barrels Lime Olive Oil
- Ā½ cup Seven Barrels Extra Virgin Olive Oil
- Ā¼ cup Seven Barrels Elderberry Balsamic Vinegar
- 2 tablespoons low sodium soy sauce
- 2 tablespoons honey
- 2-3 cloves garlic, minced
- 2 tablespoons fresh basil or parsley, minced
- 1 teaspoon garlic salt
- 1 teaspoon freshly ground black pepper, to taste
Instructions
- Grilled Chicken & Veggie Kabobs:
- Place chicken and vegetables in large plastic ziplock bags and pour 1/2 of the Elderberry Lime Marinade over each, letting marinade in the fridge for at least two hours up to eight hours.
- Pre-soak wooden skewers in water for at least 15-20 minutes, and preheat grill on medium-high heat.
- Thread the chicken and vegetables evenly spaced on separate skewers and discard the marinade except for a small amount to use while grilling.
- Lightly oil the grate and grill chicken skewers until opaque and juices run clear (about 12-15 minutes) and the vegetable skewers for about 8-12 minutes until soft and beginning to brown. Turn and brush with extra marinade frequently. Season with additional salt and pepper to taste.
- Transfer the skewers to a warm platter and serve immediately.
- Elderberry Lime Marinade:
- In a bowl, whisk together the olive oil, vinegar, soy sauce, honey, garlic, basil or parsley, garlic salt and black pepper. Cover and set aside until ready to marinade the chicken and vegetables.
- Makes 1 Ā¼ cups.
A gorgeous Summer salad made with heirloom tomatoes, fresh peaches, mozzarella, basil, arugula in an Elderberry Lime vinaigrette dressing topped with sunflower seeds.
Ingredients
- Heirloom Tomato, Peach & Mozzarella Salad:
- 2 large handfuls of baby arugula
- 2 peaches, cut into wedges
- 1 Heirloom tomato, cut into wedges
- Ā½ cup cooked corn
- Ā½ cup cucumber, cut into wedges
- 1 cup cherry tomatoes
- 1/3 ball of burrata or fresh mozzarella
- 1/2 cup toasted sunflower seeds
- Fresh basil
- Sea Salt, to taste
- Freshly ground black pepper, to taste
- Elderberry Lime Vinaigrette:
- 2 garlic cloves, finely minced
- 1 tablespoon Dijon mustard
- 1/4 cup Seven Barrels Elderberry balsamic vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey
- 1 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/3 cup Seven Barrels Lime Olive Oil
Instructions
- Heirloom Tomato, Peach & Mozzarella Salad:
- On a large plate, arrange the arugula, peaches and heirloom tomato wedges. Sprinkle corn and cucumber over the salad.
- Carefully rip the ball of burrata or mozzarella into pieces and scatter on top of the salad along with the cherry tomatoes. Sprinkle with toasted sunflower seeds, salt and pepper and a few basil leaves.
- Drizzle with a few tablespoons of the Elderberry Lime vinaigrette and serve immediately. Serve with extra dressing and additional salt and pepper, if desired.
- Elderberry Lime Vinaigrette:
- Combine all the ingredients except the olive oil in a medium bowl and whisk together well. Once combined, stream in the olive oil and continue to whisk until the vinaigrette comes together. Taste and adjust salt and pepper as needed.
- Note: The dressing can be stored and refrigerated for 1 week.
- Makes approximately 3/4 cup.
