Basil Kumquat Grilled Chicken Skewers

Chicken tenderloins are marinated in a summery basil kumquat vinaigrette and grilled, then served alongside grilled purple cauliflower steaks for a simple, yet inspired, summer dish.

Let’s get started!

Simple, creative summertime dishes are my favorite to cook, eat, and photograph.


1. In a mason jar, or container with a sealable, tight lid, combine the fresh basil, balsamic vinegar, olive oil, kumquat zest and juice, 1/4 teaspoon salt, and 1/8 teaspoon pepper to create the Basil Kumquat Vinaigrette. Seal and shake until well combined.


2. In a large, shallow bowl or a gallon sized zip top bag, combine half of the vinaigrette with the chicken. Allow to marinate for at least 30 minutes or up to 2 hours. Reserve the other half of the vinaigrette.


3. Wash and dry the cauliflower, remove leaves and excess stem, and slice into 1 to 1.25-inch thick steaks. Brush both sides with olive oil, season with salt and pepper, and set aside on a plate.

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Balsamic Chicken Marinade

Easy Smoked Chicken

Baked Honey Mustard Chicken