Site icon Fresh From Nancy's Garden

Chicken, Tomato & Bread Cube Kabobs with Lemon-Oregano Marinade

Yet again, I have Martha Stewart to thank for this super easy to make feast that feeds a crowd. I actually tripled her recipe, but I’ll share the amounts you need to feed 4. I loved the toasted bread cubes. They were great for sopping up the juices from the chicken and the tomatoes. 

Now for a small confession…this is not what I planned to write about today. This past week I’ve suffered…and I do mean suffered…a series of disasters in the kitchen. My culinary skills–or lack of–produced food that was practically inedible. I embarrassed myself with undercooked chicken, tough chicken, an awful attempt at marinating shrimp in a chipotle-raspberry sauce and stir fry that ended up in the garbage disposal. I’m talking about a real crisis of confidence. Oh and did I mention my veggie garden is a mess, too. 

I can truly sympathize with friends and readers who have told me they have no luck in the kitchen! But don’t give up. Last night I made a delicious spinach salad that I didn’t bother to photograph because I was sure it would end up like the last few nights. I was wrong! I’ll make it again and share it with you very soon.

In the meantime, you can depend on Martha’s recipe for a successful and fun dinner. 

INGREDIENTS FOR CHICKEN, TOMATO & BREAD CUBE SKEWERS
  • 1/2 cup olive oil, plus more for the grill
  • 1/4 cup lemon juice, from 2 lemons
  • 3 TBS chopped fresh oregano
  • 2 cloves garlic, chopped (I added this)
  • salt & pepper 
  • 1 1/2 lbs. boneless, skinless, chicken breasts cut into 1 1/2″ pieces (Martha uses thighs)
  • 2 pints cherry tomatoes
  • 4 cups crusty bread, I used a La Brea baguette

Cut chicken into pieces and place in a dish that’s large enough to hold the marinade.

Squeeze the lemons.

Chop the oregano.
Combine oil, lemon juice, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. Reserve and refrigerate 1/4 cup marinade.
Add remaining marinade to chicken and toss to coat. Refrigerate for 8 hours or overnight.
Skewer the chicken.
And the tomatoes.
And the bread.

Heat the grill to medium high. The cooking times will vary so start with the chicken. It will take 15-20 minutes. Baste with the reserved marinade after the chicken is cooked. You don’t want to have the marinade brush come into contact with raw chicken. 

The tomatoes cooked in about 5 minutes. Baste with some of the marinade while on the grill. Turn frequently.
The bread will cook quickly, also about 5 minutes. Don’t let it burn. Baste with the marinade and turn frequently.

Remove from the grill and arrange on platters. Brush remaining marinade on each and cover them each with foil. Let rest for 5 minutes before serving. 

This was a big hit and it looks really nice on the platters. 

Next week I hope to have my confidence back and report success in the kitchen!

Remember, you can read it first at Stu News.

Exit mobile version