Flashback Friday: Smart Herb Tips and Recipe from Nancy Newcomer

Posted by: Garden of Life on Friday, April 11, 2014




Casablanca Kabobs
Serves 6

1 ½ lbs boneless, skinless organic chicken breasts cut into 1 ½ inch cubes
2 TB fresh squeezed orange juice
1TB extra virgin olive oil
2 cloves fresh garlic, minced
2 tsp fresh ginger, minced
1 ½ tsp paprika
1 ½ tsp ground coriander
½ cinnamon
1 tsp cumin
2 tsp sea salt
½ tsp fresh ground black pepper
green & yellow zucchini cut into ½ inch rounds
1-2 red bell peppers cut into 1-2 inch squares
1 small red onion, quartered and broken into slices 1-2 inch slices
12 skewers (bamboo or metal)

Combine orange juice, olive oil, garlic, ginger, paprika, coriander, cinnamon, cumin, salt, and pepper together in a large bowl. Add chicken and mix thoroughly. Cover and refrigerate for 6 hours. Prep veggies. Prepare gas grill for direct, high-heat grilling or build a high-heat charcoal bed in the center of the coal grate on a charcoal grill. Thread chicken & veggies onto skewers. Set the skewers directly over the heat and grill for about 15 minutes, turning about every 4 minutes onto each of the other three sides, so that all four sides are well browned. When turning the skewers, use tongs to gently grasp some of the meat at the center–never turn with your fingers. You may also do these in an oven or broiler–adjust heat accordingly. They usually do well at 375 for about the same time. Serve.

Please Note: if you are using bamboo, soak them in water for 30 minutes before threading chicken & veggies onto skewers. Wrap ends with aluminum foil to keep them from charring.

For more great recipes and info from Nancy you can find her online at  http://nancynewcomer.com/

Twitter: @NancyNewcomer


Annette Naif commented on Saturday, April 12, 2014
So yummy!! I can't wait to try this recipe!! Nancy is the best!
Sue Painter commented on Saturday, April 12, 2014
Great information - I always wondered about how long to keep herbs now that the tins are no longer available in stores.
Jessica Sitomer commented on Monday, April 14, 2014
I am happy to report my herbs are stored correctly in a drawer! I have to say, I feel like I was watching the Food Network! Nancy you are a star!
Maria Stefanopoulos commented on Wednesday, April 16, 2014
These look great, and easy! Looking forward to trying them.
Trudy Scott, Food Mood Expert and Nutritionist commented on Monday, April 21, 2014
I love cooking with herbs and love this recipe! You look fabulous as always Nancy! and I always love your food pics!
Tkalha commented on Tuesday, August 05, 2014
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