In a mixing bowl, whisk together teriyaki marinade, sriracha, ginger, lime juice, and smoked paprika.
Cut chicken into 1-inch pieces and toss with marinade. Cover and refrigerate for 2-4 hours, stirring occasionally. Meanwhile, soak bamboo skewers in water for at least 30 minutes.
When chicken has marinated, thread onto skewers. Reserve remaining marinade.
Place skewers on a preheated grill over medium heat and cook for 3-4 minutes per side, or until the internal temperature reaches 165°F.
In a small saucepan, bring reserved marinade to a boil over medium high heat. Cook, stirring frequently for 3-5 minutes until thoroughly heated and reduced slightly. When chicken is cooked, brush with marinade and serve.
The inspiration here is Greek Salad―but on a stick. We’ve added some savoury lemony garlic chicken packed with flavour so it’s delicious served cold. These skewers are packed full of veggies, which makes them easy to modify for those with dietary preferences. Just leave off the feta or the chicken for those who prefer veggies only. And while they’re delicious as is, the inclusion of a tzatziki-style dip adds an extra zing. To keep things on schedule, cook the chicken the day before or early in the morning of your picnic.
In glass container with fitted lid, whisk together olive oil, lemon juice, mustard, garlic, oregano, thyme, salt, and pepper. Add chicken breast, coating on both sides with the marinade. Seal container and refrigerate for 1 to 2 hours.
When ready to cook, remove chicken from refrigerator and bring to room temperature while you preheat oven to 350°F. Bake chicken for 45 minutes, or until instant-read thermometer registers 165°F. Allow chicken to cool completely and refrigerate to chill for minimum 2 hours.
In small bowl, dress feta with olive oil and oregano. Cut chicken into 12 bite-sized cubes. Assemble skewers by placing pieces of cucumber, tomato, a cube of chicken, red onion, pepper, feta, and olive on each skewer. Pack in airtight container and place in your cooler.
Combine yogurt, grated cucumber, lemon juice, and mint. Add to small Mason jar with lid and pack in cooler or picnic basket. Bring a spoon so picknickers can drizzle the dressing over skewers.
On sale this week (6/24-6/30): Organic Cauliflower $2.49 each!
This is a basic recipe which is easy to build on. By adding different spices and flavor profiles to the marinade, the skewers can represent many traditions of flavor. Add fresh herbs for a Mediterranean flavor, smoked paprika for a Spanish theme or curry for Indian style. You can replace the lemon with lime and use cilantro and chili powder which can bring in Mexican flavors as well. You can serve the skewers with a variety of sides like beans, rice, corn, couscous, lentils or a simple green salad with fresh tomatoes.
Ingredients
1 Large Head Cauliflower, cut into large florets
1 Tablespoon Lemon Juice
3 Tablespoons Olive Oil or Avocado Oil
Salt and Pepper
Several Wooden, Bamboo or Metal Skewers (If using natural skewers, soak for 20 minutes in water)
Method
1. Preheat grill to create a hot and a warm zone.
2. Thread cauliflower florets onto skewers, diving the cauliflower evenly among the skewers.
3. Mix oil, lemon juice, salt and pepper to create a marinade and brush onto the skewers.
4. Grill skewers until they have obtained a nice grilled appearance. Then move to the warm zone for finishing until cauliflower is tender.
5. Serve and enjoy!
Before you enjoy your cauliflower skewers, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek
