Chicken Kabobs

Whether it's charcoal or gas, your grill is most likely an integral part of your summer cooking choices. Grilling foods can be a great way to infuse different flavors into your cooking. Shish Kabobs make grilling not only meat, but also vegetables very easy.  The choices are endless, but having the freedom to choose is the best part of all.

There are few things to remember when grilling kabobs. The first is to soak your skewers (if wooden or bamboo, no need to soak metal skewers).  This helps keep them from catching on fire on the grill.  Some of them may still char somewhat, but that's okay.  The second thing to remember is to season your meat.  It's especially important to season or marinate ahead of time.  Liquid marinades work best when given time to seep into the meat. Do this in the refrigerator. Dry rubs and seasons don't need as much time, but it definitely helps.  I used the World Harbor's brand Lemon, Pepper & Garlic marinade.

The last thing to remember is to pick whatever vegetables you like.  Include as much or as little as you like.  Cut them large enough to be able to survive the grill on the skewers. You don't want your vegetables to fall off and through the grate of your grill.

Chicken Kabobs

2 chicken breasts

1 red onion

1 green pepper

1 red pepper

2 zucchini

Soak skewers in water. 

Cube your chicken in large pieces and place in Ziploc bag along with marinade (reserve some marinade for brushing). Cut vegetables in large pieces and season with salt and pepper.

Assemble kabobs by alternating between meat and vegetables. 

Using a paper towel with olive oil, rub the grates of the grill so your kabobs will not stick. Heat the grill (with the lid closed). Once the grill has reached the proper temperature, place your kabobs evenly, leaving a little space in between for circulation. 

Let the kabobs cook for several minutes on both sides before you begin brushing them with the extra marinade that you set aside. This way you won't contaminate the marinate with any possible bacteria that might have been on your meat.  Make sure you give them long enough time to cook and don't try to cook them to fast.  Slower is better if you want the chicken to be tender. When finished, remove them to a clean pan.  When serving, you can leave them on the skewers or remove the chicken and vegetables into serving bowls.  It's really up to you.

I hope you enjoy your Chicken Kabobs and remember...comment and share. Enjoy!!