It is lemon verbena season again in my backyard. Every year it takes over my backyard. It always smells so good and fresh and lemony. I do my best to use as much of it as I can, though there is no way I could ever use it all up, and every year I get more than I had the year before. So with so much lemon verbena, every year, I try to get very creative with it. I use it for everything from salads to sauces and dips to pesto.
This time, I added it to my sauce for my chicken skewers to make a citrusy sauce. My sauce was super easy to make. Once I mixed everything together, I cubed my chicken and marinated it for about 3-4 hours, then skewered it all and put it on the grill. I made it like a Mediterranean style meal, and served it with couscous and green beans topped with garlic and shallots and some Peruvian peppers on the side, and pita bread. I served a cool, crisp chardonnay on the side. Perfect!
Orange Citrus Chicken Skewers
1 1/2-2 lbs chicken breasts cut into large cubes
1 cup oragn juice
1/4- 1/2 tp red pepper flakes, or to taste
1 TBSP garlic
salt & pepper to taste
1 tsp spicy orange seasoning, optional
1/4 cup fresh lemon verbena, cut in a thin chiffonade or very thin strips
Combine all the ingredients thoroughly, then add the chicken. Let it marinate for about 3-4 hours before putting it on a skewer. Coat with a little additional sauce, if you like things nice and saucy like I do. Place them on the grill and cook until the chicken is completely cooked. Once everything is cooked, serve it up with your favorite side dishes, along with a cool glass of wine, and your are all set for a perfect, quick and easy summer meal.
Stay safe, stay well, and make the most f our day. ‘Til next time.