Monday, June 25, 2012


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Rog cooking in Myrtle Beach, SC

Chicken Charmoula Kabobs 

1 lb cubed skinless boneless chicken breasts
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh basil
Grated zest and juice of 1 lemon
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp paprika

Combine above ingredients into a large seal bag; turn to coat chicken, Chill, turning bag often at least 30 minutes or up to 4 hrs.  Meanwhile, soak wooden skewers in water 30 minutes. Thread chicken on skewers.  Spray  Pam on chicken and grill.  Cook until brown and cooked through, about 5 minutes each side. 

We stayed home today and did nothing fun to write about so I thought I would step back in time and enlightening you about some good eats.  I found the above recipe in a Weight Watchers magazine a while back and thought it was wonderful.  So I am sharing it with you.  It is so easy to prepare and wonderful to eat. 

We served it to friends in Florida and my cousins that visited in Myrtle Beach and they all raved about it.  We have prepared it as a kabob and also as chicken stripes and both work good.  I have not done it as a whole breast, however.  We also prepared it without lemon.  It was great, but I liked that citrus flavor.  You also must remember that when marinating the meat that the lemon juice is "cooking" it, so no longer than 4 hours.  Please try this you will not be disappointed. 

We did have another thunder storm today.  Not bad here, but somebody was having a big storm near us because we could hear it and feel it at times.

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