I look at my To-Do List like I wish you'd get out of my life and SHUT UP. And the laundry? The empty refrigerator? What the heck are you doing, trying to ruin my life and make me look like a FREAKIN' idiot?
Napolean Dynamite was on this morning. It took precedence over chores. And showering.
But really, why does vacation life make non-vacation life seem dull and overwhelming? I want to blame this on daily ice cream cones and the sand perma-crust that formed on my skin this past week, but deep down I know that this post-vacation haze is attributed to a wonderful week spent with two sets of family, and to making memories with our little one that I'll carry with me forever.
But now it's back to making stupid, non-beach, ho-hum memories. GOSH.
Getting back to reality includes getting back into the nightly dinner routine, but let's just make this as simple as possible, ok? Let's ease our way back to normal life with a delicious and easy recipe for spicy grilled chicken kabobs and a tangy yogurt sauce. Heck, yeah! Almost as good as a delicious bass...
...ok I'll stop now. As a 32-year-old, I should be over this movie.
Chances are you have most of these ingredients in your pantry already, and if you don't, don't freak out! Just work with what you have. Simple and easy, remember?
Welcome yourself back from vacation with a hearty, homemade dinner. It feels good to treat yourself so well!
Moroccan Grilled Chicken Kabobs
Harissa Yogurt Sauce
Adapted from Closet Cooking
2 tbs fresh lemon juice
3 tbs extra virgin olive oil, divided
1 tsp paprika
1 tsp ground cumin, divided
1/8 tsp cinnamon
1/8 tsp ginger
1/4 tsp turmeric
1/4 tsp cayenne pepper
3 cloves garlic, chopped, divided
1 lb boneless, skinless chicken breast, cut into 1-inch cubes
1/4 c jarred roasted red peppers, drained
1/4 tsp coriander
1 tsp chile-garlic sauce (sambal oelek)
1 c plain, nonfat Greek yogurt
Pita bread for dipping (optional)
Combine the lemon juice, 2 tbs olive oil, paprika, 1/2 tsp cumin, cinnamon, ginger, turmeric, salt/pepper, and 2 cloves chopped garlic in a zip-top bag. Stir well to combine. Add the cubed chicken, and toss to coat. Let the chicken marinate in the refrigerator at least 20 minutes to overnight. Prior to grilling the kabobs, let your kabob skewers soak for at least 30 minutes if using wooden skewers.
When ready to cook, heat a grill or grill pan over medium-high heat. Thread the chicken evenly onto the skewers, and grill 4-5 minutes per side, or until cooked through.
Meanwhile, to make the yogurt dipping sauce, add the red peppers, remaining 1 tbs of oil, remaining 1/2 tsp cumin, coriander, chile-garlic sauce, and salt/pepper to the bowl of a food processor. Blend until smooth.
Spoon the mixture into a bowl and add the yogurt. Stir until smooth and even. Chill until ready to use.
Serve the chicken and yogurt dipping sauce with pita if desired.