(Sorry for the blurry pic!)
I’m back! For Memorial Day weekend, of course we had to grill, despite some of the foul weather we had. It was sunny on Friday, so we threw together some quick chicken kebabs. I marinated the chicken for a few hours, then added in some zucchini, cherry tomatoes, button mushrooms, onions and green peppers. We usually skewer some pineapple as well, but we didn’t have any on hand. We also sometimes use sliced flank steak with a different soy ginger marinade, maybe I’ll post eventually. Hope everyone else has a chance to do some grilling this weekend! Chicken Kebabs (makes 20-30 skewers) 2 zucchini, chopped 1 medium onion, chopped 20 cherry tomatoes 20 whole mushrooms, cleaned 2 green peppers, chopped 3-4 chicken breasts, cut into 1 inch pieces Marinade 1/4 cup olive oil 1 tsp salt 2 tsp pepper 2 tsp minced garlic 2 tsp balsamic vinegar 2 tsp fresh rosmary Coat chicken with marinade, cover and refrigerate for ~1-2 hours. Cut vegetables to about 1 inch size, the zucchini will take the longest so dont make too large. Coat vegetables before skewering with a little olive oil, salt and pepper (or you can make extra marinade and coat the vegetables right before grilling-don’t wait too long or the salt will draw out the water from the vegetables) . Skewer chicken and vegetables leaving some room between items so the chicken can cook quickly, grill until the chicken is fully cooked and your vegetables are soft. Make sure and turn occasionally to avoid burning! ( I know, i’m sure you can figure out how to cook kebabs).