Sunday, July 12, 2015

Grilled Chicken and Veggie Kabobs


The little ones and I just returned this afternoon from a wonderful weekend along the Mississippi river. My parents have a little getaway place up there and go pretty much every weekend from April through mid October.  The hubby and oldest were in Chicago the last few days, so instead of them getting to have all the fun; we had some of our own.



The girls spent plenty of time fishing with papa. The weather was a little weird yesterday, overcast and sprinkling so we weren't able to make it out on the boat this time.



But they had plenty of fun running through the sprinkler instead, when it did finally warm up and the sun came out.


We also had lots of good food. Friday evening we tried grilling pizza for the first time. They turned out fabulous!


Last night we grilled kabobs for dinner.  We picked up a few veggies at the market Friday night, from the only produce vendor to be exact. That's how small this little town is. They turned out awesome though. I'm pretty lucky to have parents that are great cooks, each specializing in their own thing.

Kabobs are great for summer, you can make tons of variations. And whatever you should choose will work, for the most part. Potatoes are really one of the only  veggies I wouldn't recommend grilling. They take much longer to cook through compared to everything else. Other than that, anything else should be fair game!

We stuck with a simple seasoning mix of Lawry's and black pepper. Feel free to marinate your meat in Italian dressing or your own fave mixture. I really enjoy the flavor of fresh, seasonal veggies and like to let them shine through. They're my favorite addition to the kabob!




Grilled Chicken and Veggie Kabobs

Ingredients:
2 boneless, skinless chicken breasts
1  medium zucchini
1 medium summer squash
1 bell pepper
1 pint cherry tomatoes
fresh, chopped pineapple
Lawry's seasoning and black pepper

Directions:
Using kitchen shears, cut chicken into small cubes. Season with Lawry's and pepper and set aside.

Chop all veggies, besides tomatoes into medium size chunks. You'll want squash to be somewhat thick.

Using metal skewers, thread chicken and veggies/fruit on, making sure to alternate veggies. Season veggies if desired.

Grill for about 17-20 minutes, until chicken is cooked through. Remove from grill and serve with favorite side dishes, Makes enough for 8 kabobs.


Here are a couple salads we served up with our meal, they're always a favorite in our family:

Mom's asian coleslaw
Broccoli salad


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