During the summer season we tend to grill A LOT! To me, grilling and summer go together perfectly. I can sit on the porch and hang out with Hubs while he mans the grill. I usually take care of the prep work and then he is in charge of the actual grilling process. It is a great way for us to spend time together not in front of the TV.
What is wonderful about this recipe, you can replace the peppers with whatever your favorite vegetable is. You could do squash, zucchini, or even mushrooms. The possibilities are endless!
What is wonderful about this recipe, you can replace the peppers with whatever your favorite vegetable is. You could do squash, zucchini, or even mushrooms. The possibilities are endless!
One meal we cook often in the summer is kabobs. You can add your favorite veggies and meat and toss on the grill and voila, a well rounded dinner!
We use fire wire kabob skewers that we received as a wedding present. Hubs loves them because they hold more food and so therefor is less to handle. You can find them at Bed Bath and Beyond.
However, wooden skewers will work just as well. Just be sure to soak the wooden skewers in water for about 10 minutes before you use them. Wooden skewers have the potential to burn and soaking them will prevent this.
Grilled Chicken Kabobs
naturally GF/DF
Ingredients:
2 boneless skinless chicken breast
about 2 Cups fresh pineapple chunks
1 white onion
1 bell pepper
1 clove garlic
4 T olive oil
1/2 T Balsamic Vinegar
1 T honey
1/2 T dried oregano
1/2 T dried basil
1 sprig fresh rosemary
1/2 t salt
1/4 t freshly ground black pepper
What to do:
Heat your grill to about 425°- 450°.
Dice your chicken into about 1 1/2 inch pieces. Make sure your pieces are approximately the same size.
Cut the bell pepper in half and remove the stems and seeds.
Cut the halves into sixths.
Quarter your onion lengthwise and separate the pieces.
Mince your garlic.
Roughly chop your rosemary.
Add garlic, olive oil, balsamic vinegar, honey, oregano, basil, rosemary, salt, and pepper into a small container with a top. I prefer to use a mason jar.
Add your chicken, bell pepper, onions, and pineapple into a large ziplock bag.
Pour your olive oil mixture into the bag.
Seal the bag and tun over repeatedly, evenly covering your ingredients. Allow the mixture to marinate in the fridge for at least 30 minutes. I left mine for about an hour.
Grab your skewers. Begin to slide your vegetables and chicken onto the skewers. I like to keep the same pattern during this process just because I like things neat and in order. :)
Continue this process until the skewers are full.
2 boneless skinless chicken breast
about 2 Cups fresh pineapple chunks
1 white onion
1 bell pepper
1 clove garlic
4 T olive oil
1/2 T Balsamic Vinegar
1 T honey
1/2 T dried oregano
1/2 T dried basil
1 sprig fresh rosemary
1/2 t salt
1/4 t freshly ground black pepper
What to do:
Heat your grill to about 425°- 450°.
Dice your chicken into about 1 1/2 inch pieces. Make sure your pieces are approximately the same size.
Cut the bell pepper in half and remove the stems and seeds.
Cut the halves into sixths.
Mince your garlic.
Roughly chop your rosemary.
Add garlic, olive oil, balsamic vinegar, honey, oregano, basil, rosemary, salt, and pepper into a small container with a top. I prefer to use a mason jar.
Secure the top and shake until combined.
Add your chicken, bell pepper, onions, and pineapple into a large ziplock bag.
Pour your olive oil mixture into the bag.
Seal the bag and tun over repeatedly, evenly covering your ingredients. Allow the mixture to marinate in the fridge for at least 30 minutes. I left mine for about an hour.
Grab your skewers. Begin to slide your vegetables and chicken onto the skewers. I like to keep the same pattern during this process just because I like things neat and in order. :)
Continue this process until the skewers are full.
Grill your kabobs for about 6 minutes per side or until the chicken is completely cooked.
Thanks Y'all!
-Wise Wife
Thanks Y'all!
-Wise Wife
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