Summer is supposed to be the time for grilling, right? Well, Marc and I really have not done too much grilling this year. Marc has been working really long days, and when he gets home he is dead on his feet. I could attempt the grilling, but then the thought of flames shooting out of the knobs crosses my mind and I chicken out.
Last night for dinner though, it was time for the cobwebs to come off the grill. I decided to make some chicken kabobs with tomatoes, green peppers and onions. A few months ago I used a Tequila Lime marinade on some chicken for a salad and thought it would be perfect for my kabobs. I tossed the veggies in oil and some spices from the pantry and let all it soak up the flavor for about 45 minutes in the refrigerator. In the mean time my skewers were soaking in water so they wouldn’t burn up on the grill.
We skewered the drunken chicken and veggies and Marc grilled them until they were ready (no idea how long that takes).
I served the Chicken Kabobs with Jamaican Rice and Beans, which I make pretty often because it is so good!
Jamaican Rice and Beans:
2 cups instant white rice
1 (14 oz) can of coconut milk
1 cup water
1 (15 oz) can red beans, drained
1 teaspoon dried thyme
½ teaspoon finely grated lime zest
¼ cup chopped scallions
Salt and freshly ground pepper
In a medium sauce pan, combine rice, coconut milk, water, beans, thyme, and lime zest. Set pan over high heat and bring to a simmer. Reduce heat to low cover and simmer for 5 minutes until liquid is absorbed. Fold in scallions and season to taste with salt and pepper.