#summer savory

[morethansalad]

Vegan Bulgarian White Bean Soup

[invoke-parlay]

My summer savory is finally coming along!

[kitchenwitchtingss]

WITCHY SAGE SKEWERS

They've got witches at the barbeque now????

I rarely ever see witchy grilling recipes for summer, so when in doubt, make your own!

The witchy part comes from the seasonings mostly, but also the intentions. Any food cooked with good intentions goes much farther than that with none.

That being said, sage, rosemary, black pepper, and thyme are kinda like the go-to bad vibes be gone type herbs lol.

I use bok choy and yellow squash in this recipe, but you can totally use whatever vegetables you have on hand at the time.

Oh! You could also try to spice the recipe up by subbing the butter for some sort of BBQ sauce. Sounds yummy.

INGREDIENTS (seasoning measurements are just suggestions):

4 chicken thighs, skinless + boneless (can be substituted for pork, tofu, or any fatty meats)

1 yellow squash, washed.

1 bunch of bok choy, washed.

1/2 tbsp Dried Sage

2 cloves Garlic, Minced

2 tsp Ground Thyme

1.5 tsp Black pepper

1 tsp Onion powder

1 tsp brown sugar (you don't need it if you don't really want anything too sweet)

1 tsp honey (or more brown sugar)

1 tsp salt (plus more for the chicken)

0.5 tbsp Paprika (plus another half for the butter)

1 tsp Dried Rosemary

1/4 cup (4 tbsp) Unsalted Butter

Zest of half an orange (if you don't like orange, you could use lemon instead.)

1 tsp orange juice (or more to taste)

You can add lemon juice if you like a little more tang along with the orange juice

PREP: Mince garlic, soak wooden skewers, wash veggies. Slice yellow squash vertically into thin slices, along with bok choy, slicing vertically across the center. Set aside.

DIRECTIONS

Cut chicken thighs into about one-inch pieces. Season chicken thighs with salt, pepper, paprika, brown sugar, ground sage, and onion powder. Massage chicken until coated nicely. I like them pretty seasoned but really it's up to you!

Soak wooden skewers in water for at least 12 minutes so they don't burn on the grill.

In a bowl, combine mix melted butter, minced garlic, onion powder, salt, paprika thyme, black pepper, honey, and rosemary together in a bowl. Add in orange zest and a tsp of orange juice. I also added a little bit of lemon juice. Set aside.

Toss chicken thighs, bok choy, and yellow squash in olive oil.

To assemble skewers, string on a piece of bok choy, gently folded over itself a couple of times, and pierced through to keep it folded on the skewer. Then, string on a piece of chicken. Next with your thinly sliced yellow squash fold that over just like the bok choy. You could also cut it into bite-size pieces and pierce right through it without needing to fold it over itself. Repeat this pattern until the skewer is full.

Heat the grill, clean the grates, and oil them. On medium high-ish heat, cook the skewers on each side for 5 minutes. Each time you flip the skewer, brush on your sage butter sauce. Make sure the chicken is done before taking it off the grill. It could take more than 5 minutes on each side to cook. To be safe, I cook them for another 3-4 minutes after flipping both sides.

Take off the grill and brush with more sauce if desired!

Enjoy! I made these with some herb-crusted potato wedges and grilled peach salad. They were delightful.

RECIPE NOTES:

I love skewers because you can put any fruits, veggies, and meat on it, and it works. A fun lunch idea is to skewer some peaches, cook them slightly on the grill, and throw it into some sort of salad. Very tasty lol.

I like using Bok Choy because it's very absorbent, and any marinade you put it in, it will soak up all the flavor. Just be careful not to share it on the grill.

Yellow squash is also what I use in this recipe, but the good thing about skewers is that you can use any vegetable. The more colorful, the more fun!

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