The Spicy Olive's Chicken Kebabs

The Spicy Olive’s Chicken Kebobs

Recipe:
CHICKEN KABOBS
6 wood skewers soaked in cold water for 30 minutes
1/2 cup The Spicy Olive’s Barrel Aged Red Wine Vinegar
1/2 cup reduced-sodium soy sauce
1/2 cup The SPicy Olive’s California Cuvee EVOO or other single varietal olive oil
2 ½ teaspoons dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
5 skinless, boneless chicken breasts, cut in cubes
1 red bell pepper cut into 1 inch pieces
2 small zucchini cut into 1 inch slices
1 red onion cut into 1 inch pieces (optional)
8 -10 Cremini or white mushrooms sliced in halves
Whisk vinegar, soy sauce, EVOO, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour 1 cup of the marinade into a resealable plastic bag, add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Store the remainder ½ cup in a glass container (this you will use to brush onto meat and veggies when grilling) . Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Thread chicken, peppers, onions, zucchini and mushrooms onto skewers alternately. Grill kabobs on the preheated grill until chicken has no pink in the center, 4 to 6 minutes per side (total time about 15 min.). Brush marinade onto veggies and chicken every time you turn kabobs on grill.
The Spicy Olive's Chicken Kebabs

The Spicy Olive's Chicken Kebobs

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Spicy Olive Virtual Wine Tasting with Andrew Latta-Aug. 8, 2020 5:30pm

Fellow Oenophiles,
 
Andrew Latta, one of the great young talents in Washington wine, will lead us through four of his bottlings on Saturday, August 8th at 5:30. A native of Kentucky, this will be a Virtual Homecoming for Andrew; he first became interested in wine while working in restaurants to help pay for his education at Northern Kentucky University. He moved to Phuket, Thailand to guide the wine program at a five-star resort. Later, he moved to become part of the growing wine scene in Walla Walla, Washington. He was a “cellar rat” at Dunham until Charles Smith hired him in 2006; there he worked as Winemaker for K Vintners, Sixto, CasaSmith, and others. In 2011 he started Latta Wines as a side project and began giving it his full attention in 2014.
 
 
You may call ahead for curbside pick up or come in to The Spicy Olive to get the wines prior to the event so you can taste along with Andrew; we will be able to deliver the wines if you prefer. You can sign in to Zoom to join Andrew, Chris, Melanie, and anyone else participating as we taste through the four wines on a live, interactive web conference. A link or Log In and Password for the Zoom Meeting will be sent to those who indicate their interest. Please call The Spicy Olive (513.847.4397), or Chris (513.560.7007) and let us know you want to get the wines and join in the fun.
 
You do NOT have to buy all of the wines to participate. Remember, we are able to discount purchases of 6 or more bottles by 10%. Please continue to observe current guidelines for Social Distancing.
 
Wines and prices:
 
2019 Kind Stranger, Rose, $17.99
2017 Kind Stranger, Chardonnay, 17.99
2016 Kind Stranger, Cabernet Sauvignon, 18.99
2015 LATTA, Syrah, “Dana Dribble”, Freewater Rocks Vineyard, 51.99