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Butcher’s block - March 12, 2014

Is spring actually arriving? Is mother nature teasing us again? While this weekend was still a little cool, the rain was gone and my girls were dying to get to the park. So Sunday afternoon we headed down to the city park and played on the playground, walked the nature trail and just enjoyed the fresh air.

I had my nieces in tow as well and they, along with my 5-year-old, were playing on the adjacent tire swing to myself and my 2-year-old. Some people passed with a small dog and I paid not much attention, but moments later I hear my 5-year-old yelling at the top of her lungs, “Wiener! Wiener! There’s a wiener!” The dog of course was a weenie dog! #childrennofilter

So here’s a recipe to usher in spring and get those kids outdoors so they may publicly embarrass you!

Chili Lime Chicken Kabobs

3 tablespoons olive oil

1 lime, juiced

1.5 tablespoons red wine vinegar

1 teaspoon chili powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and pepper to taste

Cayenne pepper to taste

1 pound skinless boneless chicken breast, cut into 1.5 inch pieces

Vegetables of choice, I use red onion, red bell pepper, mushrooms, and pineapple cut into cubes

Whisk together olive oil, lime juice, and red wine vinegar. Season with chili powder, paprika, onion powder, garlic powder, cayenne, and salt and pepper. Place chicken into marinade and let marinate one hour. Preheat grill to medium/high heat and thread skewers with chicken and veggies. Lightly oil the grill grate and grill for 10-15 minutes until juices run clear. Serves approximately four.

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