EnerSmart Magazine

Recipes - Entrees/Side Dishes

Chef Michael Jimmerfield's Chicken Skewers with Grilled Late Harvest Vegetables

Chef Michael Jimmerfield's Chicken Skewers

Makes 4 servings

Chicken Skewers:

  • 1 tsp salt

  • 3 tbsp lemon juice

  • ½ cup olive oil

  • 1 tsp freshly ground pepper

  • 4 boneless, skinless chicken breasts cut into 1-inch cubes, rinsed and patted dry

  • 1 red onion cut into 1-inch chunks

Late Harvest Vegetables:

  • 1 tsp salt

  • 2 tbsp balsamic vinegar

  • 4 tbsp olive oil

  • 2 red peppers

  • 4 whole garlic heads

  • 1 eggplant cut in ½-inch thick slices

  • 2 zucchinis cut in ½-inch thick slices

  • 2 tomatoes, halved


Chicken Skewers

  1. In a medium bowl, whisk salt into lemon juice until dissolved. Whisk in olive oil and pepper.
  2. Add chicken, cover and let marinate in refrigerator overnight or for four hours.
  3. Soak skewers in water for at least one hour.
  4. Thread chicken pieces onto skewers, alternating with onion. Discard excess marinade.
  5. Grill over medium-high flame until chicken is thoroughly cooked, about four minutes for each side.

Late Harvest Vegetables

  1. In a large bowl, whisk salt into balsamic vinegar until dissolved. Whisk in olive oil. Add vegetables and toss to coat.
  2. Place peppers and garlic on medium-high grill and cook until pepper is charred and garlic is soft, about 20 minutes.
  3. Meanwhile, grill eggplant, zucchini slices and tomatoes until tender, about five to 10 minutes.
  4. When peppers are finished, peel and remove seeds.
  5. Serve chicken skewers topped with grilled vegetables; halve garlic heads and serve on the side.
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