Chicken Skewers w/ Chirmol Salsa

We broke out the grill for the second time this year to make chicken skewers. We served them with Guatemalan chirmol salsa and a broccoli walnut salad.

We marinated a little over a pound of chicken tenderloins (ended up being 10 tenders in the pack) for about 30 minutes with:

-2 tbps olive oil

-2 tbsp lemon juice

-1 tbsp (ish) oregano

-couple shakes of salt & pepper :)

While the chicken was marinating, we made the salsa and the salad. We sprayed the chicken with nonstick spray and then they took about 2 minutes on each side to cook on the grill.

Chirmol Salsa

-4 plum tomatoes

-nonstick spray

-1/4 cup sliced scallions

-1/4 cup mint

-1 diced jalepeno pepper

-1 tsp minced garlic

-pinch of salt

-handful of chopped red onion (this was a last-minute decision, as we were cutting up onion anyways for the salad)

Coat tomatoes with nonstick spray and grill for about 6 minutes, turning until all sides are charred. Remove to a bowl and mash. Stir in rest of ingredients!

Broccoli & Walnut Salad

Easy, easy salad - great for summertime.

We cut a bunch of broccoli up and steamed it. Rinse with cold water & let it drain well. Toss with about 1/2 red onion, 1/2 cup of dried fruit mix (our bag had cranberries, blueberries, and raisins I think) and 1/2 cup chopped walnuts. Then we mixed in some buttermilk ranch dressing. Yum!

The expert griller hard at work! :)