Chicken Kebab Skewers with Fresh Basil Vinaigrette Dressing

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Summer is here and it’s officially time to bust out the grill and try these delicious chicken skewers. Made with a flavorful and fresh basil vinaigrette this is a must have for those beautiful Seattle summer nights we’re going to have! I highly recommend serving with rice and buttery, salted corn because the basil vinaigrette pairs perfectly with both!

Serves: 2-3
Prep Time: 20 minutes
Cook time: 1 hr 30 minutes (including marinating time)

Ingredients:
2 tbsp Gaby’s Go To Seasoning
2 tbsp extra-virgin olive oil
1 tbsp red wine vinegar
2 tsp coarse kosher salt
1 tsp freshly ground black pepper
6 garlic cloves, roughly chopped
1 lemon, juiced
1 lemon, cut into wedges/sliced for serving
1 1/2-2 lbs boneless skinless chicken thighs, cut into 1 1/4-inch cubes

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Vinaigrette:
1 shallot, roughly chopped
2 cups tightly packed fresh basil leaves, stems removed
1 clove garlic
1/2 tsp red pepper flakes
1/2 cup olive oil
2 tbsp red wine vinegar
1 1/2 tsp salt

Instructions:
Combine the seasoning, olive oil red wine vinegar, salt, pepper, garlic and lemon juice in a bowl; whisk to combine. Add in the chicken. Cover and chill at least 30 minutes.
Prepare grill over medium-high heat. Thread chicken pieces on skewers, dividing equally. Discard marinade in bowl. Sprinkle each skewer with additional gaby’s go-to seasoning.
Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total. Transfer skewers to platter. Serve with basil vinaigrette and extra lemon wedges.

Vinaigrette:
Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth.
Taste and adjust salt and pepper as needed. Serve immediately. Or you can refrigerate the vinaigrette for up to 3-5 days.

Recipe inspired by What’s Gaby Cooking!