We love to grill during the summer. It seems clean up is easy…you don’t heat up the house. Kabobs are a favorite at our house. It’s easy, but it takes some preparation. It’s worth it. We like chicken. You can use beef or pork. Add rice and green salad and grill a loaf of French or Italian bread. This is a good menu for family and company.
Chicken Kabobs On The Grill
• 4 skinless, boneless chicken breasts cut into large chunks
• 2 large bell pepper (washed and seeded) cut into large squares
• 3 medium Vidalia onions (quartered and separated)
• 2 zucchini squash cut in half long ways, then cut into thick chunks
• 2 yellow squash cut in half long ways, then cut into thick chunks
• Whole button mushroom (cleaned)
• Cherry or grape tomatoes on a skewer by themselves (put on grill last – see below)
Marinade meat and vegetables separately per instructions below:
Marinade for meat: Zesty Italian Dry Seasoning Mix – mix with oil and white wine; add granulated garlic and Lawry’s Seasoning Salt.
Marinade for vegetables: Zesty Italian Dry Seasoning Mix – mix per directions on package; add a splash of white wine.
Let meat and vegetables marinade for approximately one hour. While they are marinating, soak bamboo skewers in water so they will not burn on the grill.
To assemble skewers: Alternate vegetables and meat, ending with vegetable. Put in large, covered container with prepared tomato skewers and pour both marinades over skewers. Let this marinade for another hour or as long as overnight. Grill until all sides are browned. When meat and vegetables skewers are about done, add tomato skewers to the grill. Do not overcook.
Fire up the grill and enjoy your summer.
May God Bless you. Enjoy.
Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.