Ok, so I dropped off again. I'm having trouble balancing being the mom of two crazy boys and a blogger...ha! But seriously, I had dinner with some friends the other night and she made one of MY recipes for dinner. I was so flattered that A) she actually read the blog, B) she actually cooked recipes on the blog, and C) that she would cook one for me (my linguine and clam sauce...a favorite that I hadn't had in a long time!). She was telling me which recipes she liked best and it made me feel so good that someone (at least ONE person) was using this blog and that the time I take to do it is worth it. So, thank you, Kim, and I will forge ahead with motivation from you!!
I am trying to lose that "last 10 pounds" of baby weight. I guess there is always that last 10 pounds, but I am determined to do it. Having to get into a bathing suit in St. Thomas in a month is good motivation. So, I have been eating pretty much no carbs during the week (on the weekends, I have to have some carbs or I would implode). I came across this recipe for marinated chicken kabobs in another blog I get, at and it looked great. It came out so good...the chicken was juicy and flavorful. I made a ton and have been eating it everyday. It is a good snack for my low-carb self. Eat them with rice or couscous if you want...I made a Greek Salad and put the chicken on top of that. Yummy!!
Serves 6-8
- 1 cup plain fat free Greek yogurt (or use the more fat varieties if you like)
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1/2 teaspoon cumin
- 1/8 teaspoon cinnamon
- 1 teaspoon crushed red pepper flakes (reduce to 1/2 teaspoon if you don't like heat)
- zest from one lemon
- 2 tablespoons freshly squeezed lemon juice, from one lemon
- 1-3/4 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 5 garlic cloves, minced
- 2-1/2 pounds boneless skinless chicken thighs (or 2 pounds boneless skinless chicken breasts), trimmed of any excess fat and cut into large bite-sized pieces
- 1 large red onion, cut into wedges
- Vegetable oil, for greasing the grill
In a medium bowl, combine the yogurt, olive
oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon
juice, salt, pepper and garlic. Mix well and add in chicken pieces. Cover and at least eight hours or overnight. (Alternatively, you can skewer the chicken first and then cover with marinade, and that is a less-messy way, but I don't think the chicken gets as covered.)
Thread the chicken onto metal skewers, folding
if the pieces are long and thin, alternating occasionally with the red
onions. Be sure not to cram the skewers. (Note: You'll need between 6-8
skewers.) Place the kebabs on a baking sheet lined with aluminum foil.
Preheat the grill to medium-high heat. To grease
the grill, lightly dip a wad of paper towels in vegetable oil and,
using tongs, carefully rub over the grates several times until glossy
and coated. Grill the chicken kebabs until golden brown and cooked
through, turning skewers occasionally, 10 to 15 minutes. Transfer the
skewers to a platter and serve. Enjoy!
