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Grilled chicken kabobs with veggies and fruit

By Deborah Lee Walker Contributing Writer (June 24, 2022) Tradition, generally defined as the handing down of customs or beliefs from one generation to the next, is a well-accepted concept. They are not rules, simply guidelines.

Tradition has a rich past and its roots are instilled in every aspect of our lives.

Gastronomy is no exception. Our menu is greatly influenced by our ancestors and is the secret ingredient for individuality.

But there is a fine line between progression and tradition; and it is this process of trial and error that gives new insight to one’s level of success. Uniqueness and ingenuity always make a meal more memorable.

That being said, summer has finally arrived and menus should reflect the anticipated change.

My taste buds have been consumed with heartiness and are desperately yearning for a lighter version of my daily intake.

Grilled chicken kabobs impart a distinct flavor of charcoal goodness and provide a cornucopia of fresh veggies. Knowledge is a variable of many degrees and should be encouraged at every opportunity.

Should one brine their meat is the question of the day. Let us take a quick look at the science behind brining meat and allow you to make your own decision.

Brine is both a noun and a verb: a salt solution and the act of soaking in a salt solution. The purpose of a brine is to enhance the meat with flavor but also promote a change in its protein structure, reducing its overall toughness and creating gaps that fill up with water and keep the meat juicy and tasty.

Chicken breasts are the preferred cut of meat for kabobs because of their meatiness, but this lean meat needs to be kept moist when exposed to heat.

Brining the breast meat in 1 quart of water and 1/8 of a cup of salt for 1 day does the trick. Make sure you rinse the meat thoroughly after brining.

While we are on the subject of chicken, let us take a few moments to delve into the specifics of kabobs. The art of alternating the meat with the various vegetables results in a stunning presentation and adds to the “fun” of the dish.

However, chicken poses a particular problem in the fact that it takes longer to cook. By the time the meat is done, the vegetables are overcooked.

The solution is simple, grill the chicken on one skewer. Make sure the cubes of chicken are spaced so the heat cooks the meat evenly. This way you can develop a nice char without sacrificing the other ingredients.

But I like to take this step further and cook each vegetable separately. For example, tomatoes cook very quickly and are all placed on one skewer.

Skewering each type of vegetable separately allows them to be cooked

CROSSWORD

See GRILLED Page 26

FOOD FOR THOUGHT Grilled pineapple adds twist to dish, peaches also option

Continued from Page 25 to perfection.

If you want to add a little sweetness to your kabobs, consider fresh fruit. Grilled pineapple is delicious and will add an interesting twist to your dish. Peaches and plums are also great options.

The final subject of the day is rice. There are many options and personal preference comes into play.

I prefer white rice because the colorful kabob to stands out. Jasmine rice has a wonderful aromatic essence and is a possible option. Remember, it is the smallest detail that sets your dish apart from others.

When the kabobs are done, spray a small bowl or ice cream scoop with cooking spray and pack it with your favorite rice. Place the plate over the bowl of rice and invert the rice onto the plate.

Artistically arrange the meat, veggies, and fruit around the mound of rice and garnish with fresh herbs. This is a more dramatic and striking presentation than placing a skewered kabob on the rice.

Grilled chicken kabobs embellished with a garden of veggies and sweet fruit are mouthwatering and easy to make. Enjoy!

Grilled Chicken Kababs

Ingredients 1 quart water 1/8 cup salt 4 boneless chicken breasts 1 each red, orange, yellow, and poblano peppers 12 baby portabellas 12 compare tomatoes 2 small red onions 2 zucchinis 2 yellow squash 1/3 of a fresh pineapple, (optional) kosher salt and freshly ground black pepper to taste jasmine rice fresh herbs as a garnish

1. Place chicken, water and salt in a large Ziploc bag. I actually like to double the bags for extra protection. Then, place the Ziploc bags in a bowl and refrigerate for 24 hours. 2. Rinse the meat thoroughly with cold water and pat dry with paper towels. Cut meat into approximately 1- to 2-inch cubes, then skewer the chicken. 3. Trim the stems of the peppers and remove any seeds. Cut the peppers into uniform bite-sized pieces. Again, skewer the peppers on a different skewer. 4. Remove the stems of the mushrooms and wash thoroughly. Skewer the mushrooms on a different skewer. 5. Skewer the tomatoes, onions, squash and zucchini separately. 6. Peel the pineapple, cut it into large chunks, and skewer them. 7. Grill all of the kabobs, starting with the chicken. 8. Grill the whole zucchinis and squashes until the edges are charred and the flesh is no longer hard, but not mushy. Slice at a 45-degree angle. 9. In the meantime, cook jasmine rice according to instructions on the package. 10. Place a mound of rice in the center of the plate and alternate the grilled meat, vegetables and pineapple around it. Season with salt and pepper and garnish with fresh herbs.

Secret Ingredient – Tradition. “Without tradition, art is a flock of sheep without a shepherd. Without innovation, tradition is a corpse.” – Winston Churchill

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