This summer I planted a herb garden and I am so glad I did. The taste of fresh herbs as well as drying your own herbs is not only a cost saver but the smells and taste are better than anything you can purchase in the store.
Additionally the farmers market are now bountiful with vegetables. I go at least once a week for fruits and vegetables. I decided not to do a container garden this year and have not regretted the decision. I have the taste of homegrown as well as contributing to local economy.
I like making chicken skewers and decided to try to different marinades. The first was a Pineapple-Mango I found here. The other marinade was a homemade Italian marinade.
For the Pineapple Mango marinade
-1 Cup Fresh Pineapple
-1 Tsp Low Sodium Teriyaki Sauce
-1 Cup Fresh Mango
-1 Small Peach
-2 Tbsp Light Brown Sugar
-2 Tbsp of ground ginger
In a food processor or blender, blend together: pineapple, Teriyaki, mango and peach ( I removed the peach skin) and brown sugar. Set aside
For the Italian marinade
1 to 2 tablespoons balsamic vinegar
2 teaspoons of each dried herbs, thyme, oregano, rosemary and basil
1 tablespoon Dijon mustard
1 to 2 teaspoon garlic or onion
1/4 cup extra-virgin olive oil
Combine all in a bowl and mix well
I used boneless chicken breast, green, yellow and red peppers onions and tomatoes. You can use any combination of vegetables. Cut the vegetables and chicken into about 1-2 inch pieces. I marinated the chicken and vegetables for 4 hours in a large freezer bags. I also soaked the wooden skewers in a large bowl of water before putting the chicken and vegetables on them to prevent them from burning on the grill.
Here are the loaded skewers
I preheated the grill and placed them on aluminum foil then on the grill. I turned them approximately every 5 minutes until browned (total time 20 minutes but depends on grill)
I did brown rice but you could also do quinoa or even a salad. Both marinades were very tasty . The leftovers are even tastier and can be used in salads.