Teatime Treats

By Heather Poling

While not a typical teatime offering, skewers are an easy finger food that can add unique flair (and flavor) to the table. This recipe breaks down a delicious and tangy marinade for grilled skewers. Not only is this a wonderful marinade for meat or veggie skewers, but it can also be used as vinaigrette on salads. Plus, get creative with presentation by placing the skewers on a colorful glass cake stand for a touch of whimsy!

If you're not in the mood for meat or vegetables, try making skewers with fresh fruit, zesty antipasto or a caprese salad. The possibilities are endless! 

Vinaigrette and/or Marinade

Ingredients:

• 1/4 cup of acid, such as fresh lemon juice or white vinegar
• 2 Garlic cloves, minced
• 2 teaspoons Dijon mustard
• 1 teaspoon Honey or agave syrup
• 1/2 teaspoon Salt
• 1/4 teaspoon Pepper
• 3/4 cup Oil, such as olive, avocado, or sunflower
• Optionally add 1-2 tablespoons of freshly chopped herbs, or minced shallot

Directions:

• In a small mixing bowl, add the acid, garlic, mustard, honey, salt and pepper. Whisk to combine. While whisking, slowly drizzle the oil into the bowl to form an emulsion.
• Finish with any additional fresh herbs. Taste and adjust seasoning as needed with more salt, pepper or lemon juice.

Chicken or Veggie Skewers

Ingredients:

• 2 Chicken Breasts, cut into 1-inch cubes
• Vegetables such as Zucchini, Peppers and Onion, cut into 1-inch pieces
• 1/2 cup Vinaigrette marinade

Directions:

• Begin by soaking culinary bamboo or wooden skewers in water for 5-10 minutes to minimize burning, particularly when using an outdoor grill.
• Create chicken skewers, alternating the chicken and vegetables or create vegetable only skewers, alternating a mix of desired vegetables.
• Place skewers in a shallow baking dish or zipper top bag. Pour the marinade overtop and ensure skewers are well coated. Allow to marinate for 10-20 minutes on the countertop. Cover and place in the refrigerator if marinating longer.
• When ready to cook, remove skewers from marinade and place them in preheated pan, or outdoor grill, for about 10 minutes, turning halfway through cooking. Chicken should be fully cooked, registering 160°F on an instant rate thermometer.