We moved out to the country from the city 12 years ago and I was excited to establish my own herb garden. Among the herbs I chose, sage was a small plant that I tucked away in a corner. Within a few years, this grew into a bush! There were several considerations as to how to use this herb. It was used in varied home recipes, dried and given away as Christmas gifts and mostly just maintained its bush status in the garden. In an attempt to improve my grilling skills, I found a way to use this abundant herb with different meats on the grill. Chicken thighs turned out the best. As the summer passed and sweet potatoes came out along with the slow growing large onions, I added these to make a kebab dinner. It turned out great and I hope you can imagine this as a celebration of the wonderful harvest we enjoy!
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249 per serving
- 1 large sweet potato, about one pound
- 1/2 cup fresh sage leaves, tightly packed
- 1/2 cup olive oil
- 1/2 tablespoons apple cider vinegar
- 1/2 teaspoons kosher or table salt
- 1/4 teaspoons ground black pepper
- 2 cloves fresh garlic
- 1 small red onion, about one half pound
- 1 pounds boneless skinless chicken thighs
- add'l handful sage leaves & fresh chives for decoration
Peel sweet potatoes and cut into 1 1/2 inch pieces
Place sweet potato pieces into microwave safe bowl and add enough water to cover potatoes.
Microwave sweet potatoes on high for about 4 - 4 1/2 minutes, just until fork tender. Drain, set aside to cool.
Place sage, oil, vinegar, salt, pepper, and garlic into food processor (or blender) and process (or blend) until smooth.
Pour half of prepared marinade separately into two bowls.
Peel red onion and cut into about one inch chunks.
Place red onion and cooled sweet potatoes into one bowl containing marinade.
Cut chicken into two inch size pieces and place into second bowl containing marinade.
Cover bowls with plastic wrap and place in refrigerator for 6 - 12 hours.
30 minutes prior to grilling, take out prepared bowls with chicken, sweet potatoes, and onion and place on counter to come up to room temperature. Preheat grill to 350 degrees or medium heat.
If using wooden skewers, soak 8 skewers in water for 30 minutes prior to cooking.
Thread prepared food onto skewers starting with chicken, then sweet potato, then red onion.Continue this step until food is skewered to about an inch from the end of the skewer.
Discard remaining marinade, wash hands and any surfaces that came into contact with meat.
Grill prepared skewers, about 7 minutes on each side until browned and chicken is cooked. You can check chicken with thermometer to ensure safe cooking, which fully cooked meat would be at 165 degrees.
Remove grilled skewers to large serving plate. Allow to rest for 10 minutes prior to serving.
Chop chives and/or use whole to tie sage leaves into decorative bundles for presentation. Sage leaves can also be used to decorate as desired.