Rosemary Lemon Skewered Veggies Food

LEMON-ROSEMARY CHICKEN SKEWERS

Steps:

• Cut each chicken breast half lengthwise into 6 thin strips. Thread each strip completely onto 1 skewer, leaving 1/2 inch of skewer exposed at 1 end. Press 1 grape tomato onto end of skewer. Divide skewers between two 15x10x2-inch glass baking dishes, stacking skewers if necessary.
• Pour oil into bowl. Whisk in next 6 ingredients. Pour marinade over chicken. Marinate 1 hour at room temperature, turning often, or cover and chill overnight.
• Preheat oven to 425°F. Remove skewers from marinade and arrange on 2 large rimmed baking sheets; reserve marinade. Bake chicken until just cooked through, about 8 minutes. Transfer to platter.
• Transfer reserved marinade to medium saucepan. Boil over medium-high heat 1 minute. Cool marinade 15 minutes. Strain. Pour 1/2 cup marinade into medium bowl; whisk in mayonnaise. Season sauce to taste with salt and pepper. Spoon remaining marinade over chicken to moisten. Serve chicken with sauce.

LEMON BALSAMIC ROSEMARY SKEWERED VEGETABLES

Steps:

• Preheat grill pan over high heat.
• Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.

ROSEMARY LEMON SKEWERED VEGGIES

Steps:

• Preheat grill pan over high heat.
• Combine zucchini, yellow squash and tomatoes in a bowl.
• Dress veggies with lemon, vinegar and oil, salt and pepper.
• Soak rosemary in a bowl of water for 5 minutes.
• Thread veggies on rosemary from the bottom of the stems (I used a metal skewer to puncture the squash first).
• Fill rosemary stems and place them on the hot grill.
• Cook 3 or 4 minutes on each side.
• Transfer to a serving plate.

LEMON & ROSEMARY HALLOUMI SKEWERS

Steps:

• Mix olive oil and rosemary in a non-metallic bowl. Grate the zest and squeeze the juice from ½ lemon, then add to the mixture. Season to taste. Stir in halloumi to coat in the marinade. Cover, then leave for 15 mins.
• Cut the other ½ lemon into 4 wedges, then cut each wedge in half. Remove the halloumi from the marinade and thread onto metal skewers with red onion, lemon wedges and courgettes. Barbecue for 5-10 mins, turning occasionally and brushing on any leftover marinade. Serve with houmous and couscous.

LEMON BALSAMIC ROSEMARY SKEWERED VEGETABLES

Steps:

• Preheat grill pan over high heat. Combine zucchini, yellow squash and tomatoes in a bowl. Dress veggies with lemon, vinegar and oil, salt and pepper. Wet rosemary in a bowl of water for 5 minutes. Thread veggies on rosemary from the bottom of the stems. Fill rosemary stems and place them on the hot grill. Cook 3 or 4 minutes on each side. Transfer to a serving plate.

VEGETABLES ON ROSEMARY SKEWERS WITH WHITE-BEAN HUMMUS

Steps:

• Blanch cut-up veggies in boiling salted water; cool under cold water and thread on skewers. Brown on grill or under broiler. For dressing, mix oil, lemon juice, red pepper, and garlic; season with salt and drizzle over veggies. For hummus, blend ingredients; season with salt, pepper, and bottled hot sauce. Serve each person 2 skewers with 1/2 cup hummus.