I love this time of year when the weather is starting to warm up and you just know summer will be here soon!
It's about time to break out the grills again, and I have the perfect recipe to kick it off: Chicken Kabob Lettuce Wraps. Yum! Below are a few essentials to get you ready for grilling season, and the delicious picture below is by my talented hubby (check out more on his website). Keep reading for the recipe, too! xo
Everyday Restaurant White Plate / JosephJoseph Hands On Mixing Bowl / Kim Seybert Bamboo Placemat/ Markhbein Kibic Water Pitcher / Zak Tinted Tumbler / Pier One Butterfly Lantern/ Kikkerland BBQ Tools / Weber One Touch Platinum Kettle Grill
Chicken Kabob Lettuce Wraps
Chicken Kabob Lettuce Wrap Recipe via Martha Stewart / Everyday Food
2 tablespoon extra-virgin olive oil, plus more for grill
1/2 small red onion, half thinly sliced and half grated
1 1/4 pounds ground chicken
1 garlic clove, minced
1 cup fresh mint leaves, half chopped
2 ounces feta, crumbled (1/2 cup)
Coarse salt and ground pepper
Extra-virgin olive oil
1 cup grape tomatoes, thinly sliced
2 tablespoons red-wine vinegar
2 heads butter lettuce, such as Boston or Bibb, trimmed and leaves separated
Soak eight wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Soak sliced onion in warm water, 10 minutes. Using your hands, gently combine grated onion, chicken, garlic, chopped mint, feta, and 1/2 teaspoon each salt and pepper. Divide mixture into 8 portions, form around skewers, and brush with 1 tablespoon oil. Grill until cooked through, about 12 minutes, flipping once.
Drain sliced onion and toss with 1 tablespoon oil, whole mint leaves, tomatoes, and vinegar; season with salt and pepper. Serve kebabs in lettuce leaves, topped with onion salad.