Wednesday, August 14, 2013

Grilled Chicken Kabobs

 This summer we have been using our grill A LOT. I have been challenging myself to keep trying new recipes. Grilling vegetables is the best. It can add so much flavor and you can even add a little marinade over the top and to quickly take away that raw vegetable flavor that makes them sometimes hard to eat. Peppers and onions are full of vitamins and antioxidants to keep you healthy, so those with chicken breast make this meal GOOD AND GOOD FOR YOU.
Recipe: (serves 4 but you can always add more of everything to accommodate more guests!)
1 Red bell pepper
1 Green bell pepper
1 Yellow bell pepper
1 medium to large sweet onion
1 container of button mushrooms
4 chicken tenderloins or 3 chicken breasts
1 bottle Lawry's Caribbean Jerk marinade
OR garlic and herb marinade (both are delicious!)
Cut the chicken up into large chunks and let it marinade (you only need to use half the bottle) at least 1 hour. (no longer than 3)
Cut the veggies up into the same size chunks as the meat, and the mushrooms in half.
When the chicken is done marinating, take some skewers and start adding about 1/3 meat to 2/3 veggies i.e. a few peppers and a mushroom then a chicken then veggies, then a chicken and repeat once more. I like it when each skewer has 3 pieces of chicken.
Note: If you are using wood skewers, soak them in water for about 20-30 minutes so they don't burn on the grill. I really like the metal ones I found at Fred Myer for 3$/pack. You can throw them in the dishwasher and reuse them over and over.
Note: This meal and marinade is gluten free!

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