Real Food - Summer 2019

36 real food summer 2019

Mediterranean Herb Paste with Grilled Chicken

and Summer Vegetable Kebabs

MAKES 4 SERVINGS

Rosemary is the key herb in this adaptable herb paste that also features other herbs from the

Mediterranean. Its Latin name, Rosmarinus translates to “dew of the sea,” an apt term for this

heat- and sun-loving herb. Rosemary is pungent and spicy, with hints of nutmeg, pine and

camphor, so start sparingly and add more gradually as you gauge how much is enough for you.

Science has proved rosemary to be a powerful antioxidant, which may protect us from

toxins around us.

For the Mediterranean Paste

¼ cup chopped fresh rosemary

¼ cup chopped fresh sage

10 cloves garlic

½ cup fresh thyme leaves

2 tablespoons Dijon mustard

1 tablespoon sea salt

1 tablespoon white wine vinegar

¼ cup extra virgin olive oil

1. For the Mediterranean paste, combine rosemary, sage and garlic in a food processor.
   Pulse for 30 seconds or until garlic is coarsely chopped. Add thyme, mustard, salt and
   vinegar. With the motor running, slowly add enough oil through the opening in the lid until
   a soft, paste-like consistency is achieved.


2. For the kebabs: Heat one side of a gas or charcoal grill to produce a medium-hot fire.
   Divide the chicken cubes into 4 portions and thread each portion onto a skewer. Rub paste
   over chicken cubes. Thread vegetables onto remaining skewers in this order for each skewer:
   red pepper, onion, zucchini, red pepper, zucchini. Drizzle each with oil.


3. Place chicken skewers on the heat. Cover the grill and sear for 1 to 2 minutes or until
   browned. Flip the skewer and sear the opposite side for 1 to 2 minutes, or until browned.
   Add vegetables to the heat and grill for 1 to 2 minutes. Move chicken and vegetable kebabs
   to the unlit side of the grill. Cover and cook for about 15 to 25 minutes or until chicken juices
   run clear when pierced with the point of a knife. Note: Vegetables may be cooked before
   chicken, so remove them as soon as they are done.


4. In the meantime, scrape remaining Mediterranean paste into a large bowl. Remove
   cooked vegetables from skewers by running a knife along the skewer, letting vegetables
   drop into the bowl. Remove chicken from skewers into the bowl and toss to coat well. Serve
   over greens or cooked rice.
   Cook’s Notes:

• Like the pesto, this paste can be made with a high-speed blender, but you may need to
  stop and scrape the sides of the jug and clear the underside of the blades often.


• You can keep the kebabs intact instead of removing to a bowl. Serve kebabs over greens
  or cooked rice and pass the Mediterranean Paste separately.


• This paste goes well with any form of lamb—shanks, chops, roasted leg. Rub it over the
  meat before cooking, and pass the remaining paste separately at the table.

MORE WITH ROSEMARY

— Save sturdy rosemary stems

that have been stripped of

their leaves and try threading

peach or plum halves on them.

Broil in the oven or grill on

the barbecue.

— Add chopped, fresh rosemary

to canned tomato sauce.

— Stir 1 tablespoon chopped

fresh rosemary into potatoes

and other root vegetables

before roasting.

— Combine 1 tablespoon chopped

fresh rosemary with ¼ cup liquid

honey and brush over chicken

or fish, or toss with vegetables

for the barbecue.

— Use fresh rosemary sprigs in

marinades for lamb, chicken

or beef.

— For a smoky, subtle flavor, try

lining the grill with dampened

rosemary sprigs before

grilling chicken.

— Adding 1 tablespoon of finely

chopped fresh rosemary to the

ingredients gives a pleasantly

peppery taste to shortbread

or butter cookies.

3 pounds boneless, skinless chicken

breasts, cut into 1½-inch cubes

1 onion, cut into quarters

1 red pepper, cut in half, each half

quartered

1 medium zucchini, cut into 8 chunks

8 long, metal skewers, lightly oiled

extra virgin olive oil

GETTING TO KNOW HERBS One of the best ways to really get to know and experience individual herbs is to explore

them through your senses. Look closely at the glossy, puckered, apple-green leaves of basil–how are they different

from dill leaves? Run your fingers over the spiky, needle-like leaves of rosemary and breathe in its camphor fragrance

with hints of citrus, pine and nutmeg. Nip off the end of a mint leaf and let it sit on the end of your tongue before biting

into it to determine if it is hot and spicy or bursting with a cool, refreshing menthol flavor. Do the same with cilantro–

would you substitute it for mint in the Tabbouleh recipe?