The Recipes

Key Lime Skewers

Have you ever been to the Florida Keys?  I went for the first time as a kid with my family and we brought back real key lime juice for my Grandma to make key lime pies.  She also used to tell me that a real key lime pie is never bright green, a theory I've stuck to over the years.  I went back to the Keys as an adult and was feeling nostalgic today about that trip.  Along with sampling great food and relaxing, I remember how beautiful the drive was from Miami to the Keys.  Every mile, I felt more and more of my cares floating away.  So, feeling carefree tonight, I decided to bring out my trust bottle of key lime juice.  Don't worry, you can make this recipe just as easily with regular limes.

Key Lime Skewers


- 1 boneless, skinless chicken breast
- 1/2 yellow summer squash, cut into 1/2-in. moons
- 1/2 zucchini, cut into 1/2-in. moons
- 1/4 c. Greek yogurt
- 1 tsp. soy sauce
- 2 T. key lime juice
- salt
- pepper
- olive oil

Combine the yogurt, soy, and lime juice.  Season with salt and pepper.  Cut the chicken into bite-size pieces. Add the chicken to the yogurt mixture and toss thoroughly to coat.  Cover and refrigerate for at least an hour.

Using metal skewers, alternate pieces of the zucchini and squash.  Remove the pieces of chicken from the marinade and skewer them.

Heat a grill pan to high.  Drizzle the vegetables with olive oil and season them with salt and pepper.  Put the chicken skewer on the pan first.  Cook it for 3 minutes on each side; until the juices run clear if you prick the chicken.  12 minutes should be MORE than enough to cook the chicken.

After the first two sides, add the squash skewers to the grill.  Cook it for 3-4 minutes per side.  Plate the skewers and enjoy.