Hello there! Do you guys remember who I am? I apologize, I know it’s been months. There was not a lot of cooking involved this past winter, and I was getting tired of taking photos of nothing but grey! The sun has returned to Seattle (for the most part) and I’m hoping to keep this blog updated with new recipes and fun things!
My new bike, Lola!
View from the Burke Gilman
Appetizers at Costas Opa
I was a bit too hungry and forgot to take a "before" photo...
After running snack
Gave the car a little wash
We finally got to use the barbecue for the first time this season! (And yes, that is a glob of chili paste in the middle of the chicken and vegetables...)
A couple weeks ago Dan got a BBQ (I realize, summer is practically over, we were late to the game). He’s been grilling some chicken and flat bread on it, but I’d been craving veggies. I talked him into letting me make kebabs one night with chicken, lots of veggies and olive oil. Granted, I have never made kebabs before, but it can’t be that hard, right? Right.
Ready for the BBQ
- Red bell peppers
- Whatever else you would like
Soak skewers in water so you don’t burn them on the BBQ for about 20 minutes. Cube up the veggies and chicken (making sure they are on different cutting boards of course). Put the veggies and chicken on the skewers (I liked to go in order) then coat with olive oil and pepper. Place on the BBQ and let cook for about 10-15 minutes over low heat. Make sure the chicken is cooked, please do this. Ours was not, luckily, we noticed and no one got sick. I realize this is stuff you should just know, sometimes you think you know or are just oblivious….
I love kebabs because they’re so easy and you can do whatever you want with them. Maybe next time I’ll soak them in a marinade and cook them up. I’m sure we’ll be using the BBQ well into winter.