week thirteen: chicken kabobs

This week we are busting out the BBQ and pink lemonade and even though summer is still a month or so away this meal is bringing the SUMMER vibes and sunshine!!! It’s a meal that reminds me of the good old days in the summer when my family used to eat outside on the patio in the backyard, enjoying the sun and the company and I love both the nostalgia and the delicious-ness this week brings with it!  Chicken kabobs are a fun, fairly simple meal (as long as you know how to use the BBQ or have a resident BBQ master) and it was definitely another fabulous adventure in the kitchen!

*CHICKEN KABOBS*

Ingredients:

  • 3 chicken breasts
  • 1 bell pepper
  • 1/2 an onion, quartered and “de-layered”
  • ~12-15 mushrooms (however many you want to eat)
  • 2 tbsp vegetable oil
  •  4 tbsp soy sauce (Tamari sauce)
  • 2-3 cloves of garlic
  • 1/2 tsp ground ginger
  • any side dishes you choose!
    • we had mashed potatoes, canned corn, and salad

Prep:

  • defrost the chicken
  • chop garlic
  • cut pepper and onion into small slices (little square-ish shapes that fit onto the kabob stick)
  • slice the ends off of mushroom stems
  • get the BBQ prepped and ready to go / have your BBQ master do this for you 🙂

Instructions:

  • combine vegetable oil, soy sauce, garlic, and ginger in medium bowl and stir well until fully combined to form the marinade for the chicken
  • cut chicken into good “kabob sized” pieces lol
    • basically they shouldn’t be too thick or too long/wide so that they are able to cook through fully on the BBQ while also fitting on your kabob stick
  • once the chicken is cut, place in the bowl of marinade
    • cover the bowl with a lid so you can gently shake it up to make sure all of the chicken is coated fully.
    • ideally you should let the chicken sit in the marinade for at least 20 mins, but I can attest to the fact that it will still taste good if you do not meet the 20 minute goal! lol
  • once the chicken is ready, you can start assembling your kabob!
    • starting with a piece of chicken, “thread” it thru the stick, so the stick passes thru the chicken at least two, if not three times
    • then alternate between the chicken and other veggies (pepper, mushroom, onion) in any order that you like until the stick is full
      • chicken, pepper, pepper, mushroom, onion, chicken, onion, mushroom, chicken, pepper, pepper, chicken, etc, etc, etc, 😉
    • we had enough to make about 8 fully loaded kabobs
  • place kabobs on the heated grill and let them cook for about 5-6 minutes on each side, so about 12 minutes total, flipping them in the middle.  Cooking time will vary, ours cooked for a little longer I believe, however long it takes to get them good and done!
  • prep the rest of your side dishes and then…
  • DINNERRRR

This turned out to be another one of my favorite meals, SO tasty and fun to make!!  Grateful for my dad who knows how to use the BBQ with an enviable amount of skill! One day I will learn how to do that as well, but didn’t want to overwhelm my inner chef with that all in one day. 😉  CHEERS to kabobs and SUMMER!

XOXO

Cooking Carli

 

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