So I was walking into the grocery store with a wondering mind of what I would cook for dinner. All of the sudden it hit me…. baked kabobs. How have I not thought of this before? Hubs makes kabobs periodically on the grill, but he was playing golf this afternoon and I knew he wouldn't be home in time to get the grill going.
What is so wonderful about making kabobs is your endless possibilities of what to put on your kabobs. If you prefer beef, opt for beef. If you love mushrooms, load your kabobs up with mushrooms. All kabobs do not have to be identical.
For example, I love squash and Hubs can't stand it. I add squash to mine and he gets more chicken and onion on his. This is a great meal option for differing taste buds within the family. Baked kabobs are a deliciously healthy meal option that is quick and easy. I served our kabobs with some brown rice and a side salad. I had a happy Hubs when he walked in from the golf course.
Lets eat! Printable recipe here.
Baked Chicken Kabobs
naturally GF/DF
Ingredients:
2 boneless, skinless chicken breasts
1 bell pepper
1 medium onion
cherry tomatoes
1 yellow squash
1/4 cup plus 2 T extra virgin olive oil
2 T balsamic, divided
juice and zest of one lemon
pink of black pepper
1/4 t plus a pinch of salt
1/4 t dried thyme
1/4 t dried basil
1/4 t garlic powder
wooden kabobs
wooden kabobs
What to do:
First lets get our veggies ready. Chop whatever veggies you are using into bite sized pieces. If using onions, leave them a little thicker. If you choose to use cherry tomatoes, do not cut.
Cut your chicken into bite sized pieces.
In a small bowl, mix 1/4 cup oil, 1 1/2 T balsamic vinegar, lemon juice and zest, black pepper, 1/4 t salt, and all of your herbs.
Grab your wooden skewers and carefully slide your veggies and chicken onto your kabobs, alternating in a pattern.
Add your kabobs into a large ziplock bag, sharp end of the skewer up. I mention that because the points can poke through the bag. (I may or may not be speaking from experience). Pour your olive oil mixture into the bag.
Seal the bag and turn the bag over a few times to make sure the marinade covers all of your kabobs.
Let marinate in the fridge for about 30 minutes, or longer if you have time. Remove from fridge and preheat oven to 450°.
In a small bowl, mix 2 T oil, 1/2 T balsamic, and a pinch of salt.
Place your kabobs in a roasting pan, making sure they do not sit on top of one another.
Roast for about 20 minutes. Half way through, using a basting brush, brush the olive oil, balsamic, salt mixture over your kabobs. This keeps them from drying out.
Remove from the oven and enjoy!
Thanks Y'all!
-Wise Wife
Cut your chicken into bite sized pieces.
In a small bowl, mix 1/4 cup oil, 1 1/2 T balsamic vinegar, lemon juice and zest, black pepper, 1/4 t salt, and all of your herbs.
Grab your wooden skewers and carefully slide your veggies and chicken onto your kabobs, alternating in a pattern.
Add your kabobs into a large ziplock bag, sharp end of the skewer up. I mention that because the points can poke through the bag. (I may or may not be speaking from experience). Pour your olive oil mixture into the bag.
Seal the bag and turn the bag over a few times to make sure the marinade covers all of your kabobs.
Let marinate in the fridge for about 30 minutes, or longer if you have time. Remove from fridge and preheat oven to 450°.
In a small bowl, mix 2 T oil, 1/2 T balsamic, and a pinch of salt.
Place your kabobs in a roasting pan, making sure they do not sit on top of one another.
Roast for about 20 minutes. Half way through, using a basting brush, brush the olive oil, balsamic, salt mixture over your kabobs. This keeps them from drying out.
Remove from the oven and enjoy!
Thanks Y'all!
-Wise Wife
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