Coulotte Steak
Fermented Cherry Tomatoes

Grilled Chicken Skewers

 I didn’t intend for this to be a blog post but it turned out so darned good I had to share.


Herbes de Provence marinated chicken thighs, skewered, grilled and served with Persian rice, sautéed squash and balsamic vinegar red onion

Here’s what’s up…


The first thing missing is the mise en place and step by step, so here’s what to do.

Get a pound of boneless skinless chicken thighs and cut into approximately 2-inch pieces, put them into a mixing bowl. Drizzle about a tablespoon of olive oil, and a tablespoon and a half of Herbs de Provence and let them marinate in the refrigerator for a few hours, or for at the very least, 30 minutes.



While the chicken is marinating, slice a large red onion into thick slices, keeping the rings together with bamboo skewers that have been soaking in water.

As you can see, I’m not proficient at impaling onions with bamboo skewers, they are supposed to go all the way through the onion.

Put the onions on the grill a good 10 minutes before you start the chicken



Thread the chicken cubes onto skewers and put them on the grill



 While the marinating was going on, I made a pot of Persian rice.



love the tahdig layer



 Now is about the time to stop and enjoy the flowers



 The onions are nice and soft with a slight char. Perfect



Anoint the onions with some balsamic vinegar. Sweet and tangy, just perfect with chicken.



Looks like the chicken is grilled to perfection.



 For the squash, all I did was saute it in some butter with salt and pepper. 

 Really, really good meal

And that's that