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Food & Dining // Heart-y Chef
Diana Helfand

Savory Herbs Enhance Chicken Skewers

Mike McKenna and Hana Boy, now a therapy dog. Photo courtesy Ms. Michael McKenna

Everyone knows that Mike McKenna and his Windward Ford family love animals.

This has been a whirlwind year at Windward Ford, as there’s been so much going on with pet adoptions and finding “forever homes” for cats and dogs. So far, more than $63,000 has been donationed by Mike and his customers to the Hawaiian Humane Society.

Windward Ford’s next pet adoption event is Sunday, Nov. 25, from 11 a.m. to 1 p.m., when it will be raising funds for Hawaiian Humane Society by providing “Santa Paws.”

For a $25 donation, you and your favorite animal friend can have a picture taken with Santa and Mrs. Claus. Call 266-7000 for details.

This year Hana Boy obtained his therapy dog rating, and can now go anywhere Mike can go! He’s been to Queen’s hospital visiting sick friends, and to Kahala Mall.

Mike says that Hana Boy is not so good at sitting under the table at restaurants, but they still take him, as he is so used to eating with Mike. Mike’s hardest challenge is trying not to feed him from the restaurant table!

This column is dedicated to Mike and the Windward Ford ohana.

HERBAL CHICKEN SKEWERS WITH GRILLED VEGGIES

* 4 ( 4-ounce) boneless chicken breasts, cut into medium-size pieces
* 2 tablespoons garlic-herbal olive oil
* 1/2 cup balsamic vinegar
* 2 cloves garlic, chopped fine
* 1/4 teaspoon each rosemary, thyme and oregano
* 8 julienne-cut basil leaves
* coarse-ground black pepper, to taste

Marinate chicken with garlic, basil, rosemary, thyme, oregano and coarse ground black pepper for three to four hours. Thread on skewers.

Grill skewers until chicken juices run clear. Serve on a bed of eggplant, zucchini, yellow squash, and red and green bell peppers that have been sliced thin, tossed in olive oil, chopped basil and balsamic vinegar, and grilled until done.

Add salt and pepper to taste.

Makes four skewers.

Diana Helfand, author of “Hawaii Light and Healthy” and “The Best of Heart-y Cooking,” has taught nutrition in the Kapiolani Community College culinary arts program. Email heartychef@hotmail.com.

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