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One of the reasons that I love Summer is because of outdoor cooking!! We’re a tag team in my house, I prepare food and my husband Charles cooks it on the barbecue grill.
Chicken Kabobs are sooooo incredibly easy to make and are so delicious. It’s the kind of recipe that needs very few ingredients and even if you had just onions to put on the skewers, that would work too!
Like most of my recipes, you can change things easily here and replace the chicken with beef, tofu or shrimp!
Makes 8 skewers
Prepare the chicken and vegetables early in the day so they have a chance to marinate.
Cut each piece of chicken in a nice sized cube, about 2 inches, and depending on how big the chicken is, you should get about 8 cubes per piece. I am basing this on 4 pieces of chicken per skewer and 8 skewers in total. Put the chicken pieces in a mixing bowl and add to it 2 tbs. olive oil, fresh lemon juice, about 1 tablespoon each of dried oregano and dried basil, garlic powder, salt and pepper. Mix well, cover the bowl and refrigerate a few hours.
Quarter the onions, cut the peppers in chunks and slice the zucchini in thick pieces. I used a rectangular dish and arranged the vegetables in sections to make it easier to assemble later on. Drizzle 2 tablespoons of olive oil, sprinkle a pinch of dried oregano and dried basil over the vegetables and refrigerate for a few hours.
Prepare the skewers:
If using wooden skewers, burn both ends of the sticks and then rinse them in water. Thread the skewers alternating between the vegetables and chicken and set aside (in the fridge) until ready to use. If you have leftover vegetables, make vegetable kabobs too!
Barbecue on a hot grill until the chicken is done and the vegetables are a bit charred. My husband used indirect heat and it took approximately 30 minutes.