Grilled Chicken Skewers with Spinach Salad

We’re a few weeks past the winter solstice. The skies are still cold and gray, the trees are bare, and by late afternoon the light is already beginning to fade. But every now and then, the clouds break long enough to make us believe spring isn’t too far away. On one of those afternoon, I’ll put on a jacket and head outside to the gril. theses skewers are bright with lemon, garlic and herbs, with just enough char from the grill. I pile them onto a platter and bring them inside to serve over a simple spinach salad – a little taste of warmer days in the middle of winter.

• 2 chicken breast fillets – cut into 2″ pieces
• 4 rosemary sprigs
• 4 oregano sprigs
• 2 red chili peppers -seeded and halved
• 1/4 cup lemon juice
• 1/4 cup Tamari soy sauce
• 1 tsp sesame oil
• 3 tbs olive oil
• 2 garlic cloves
• 1 tbs grated ginger
• 1 tbs brown sugar
• 1/4 cup Basic Vinaigrette (page. ) made with champagne vinegar honey and fresh thyme.

Combine lemon juice, soy sauce, sesame oil, olive oil, garlic, ginger and brown sugar.

Add the chicken, rosemary, oregano and red peppers and marinate for at least 30 minutes. Skewer chicken, herbs and peppers and place on a hot grill to cook, turning every 2 minutes until cooked through.

Serve with fresh spinach, toasted almonds and grape tomatoes.

If using wooden skewers, be sure to presoak them in water while the chicken is marinating.

Kabie Plates

Lightly dress the spinach with the vinaigrette – just enough to coat the leaves weighing them down. Pile the greens loosely into a shallow bowl and scatter the tomatoes, almonds and grapes on top. Lay 2 chicken skewers across the top of the bowl in a crisscross, allowing them to rest on the rim above the salad.