If you haven’t figured it out yet, I am practicing my grilling skills as often as possible. Why?

1) It’s summertime. Grilling season!

2) WHY NOT?

Last night’s grilling adventures involved a re-do of the Basil Mint Lemon marinade I used for the Father’s Day swordfish. As I mentioned in that entry, I wanted to try putting all the sauce ingredients in the food processor. So I did, and it worked out beautifully! I changed things around a little bit… First and foremost, I used chicken (marinaded in the pesto-like sauce for about an hour and a half). For the sauce itself, I added salt (to taste), pepper (to taste), and sugar (1 tsp.) to the mint/basil/lemon juice/olive oil combo. Delicious!

On the skewers, I layered smaller chicken pieces with orange and yellow peppers, vidalia onions, and lemon wedges. It is important to put the lemon wedges directly next to the chicken slices so the juice from the lemons seasons the chicken even further. (Extra delightful- when you slide all the stuff off the skewers, it squeezes all the lemon juice out!)

You noticed I don’t have pictures of the cooked meal… Oops. Too good to waste time taking pictures! I served it with plain couscous and the remainder of the sauce. I

Oh, and dessert… MMM. Grilled peaches with REAL maple syrup. No pictures of that, either. Sorry, kids.

Instead, here’s a tasty treat (non-grill-related).

I’ve been making Jasmine Green iced tea with honey. So delicious. Trader Joe’s makes delicious Jasmine Green, at only $1.99 a box! Make sure to add the honey (and stir!) while the tea is still hot or else it won’t dissolve.

Happy July!