Happy 4th of July Eve! We leave for Seattle tonight and I couldn't be more excited! the weather in Sac has been pretty hot. Plus, I am in need of a vacation ASAP!
So obviously you have picked up that I'm obsessed with grilling. It's easy, doesn't heat up the house, and it's perfect for summertime! In need of something to make for the July 4th festivities? I've got the perfect thing! Kabobs!
Kabobs are versatile, easy, and always delicious. Also, a great thing with a kabobs are they can be easily vegetarian or vegan if the menu needs to be.
The other night I had some girls over for a gathering and we grilled some chicken and veggie kabobs and vegetarian kabobs as well. Everyone loved them, and there was something for everyone to enjoy.
Other things that make kabobs wonderful, generally speaking, they are lean, clean, and green. The prep time and cleanup time is next to nothing as well. So, common... Who isn't craving kabobs?!
Some variations I like are: {chicken and veggies} {salmon with cherry tomatoes, lemon wedges, and zucchini} {BBQ or terriyaki chicken/tofu with red onions, red bell pepper, and pineapple} All are delicious!
For my dinner party, as I mentioned, I made chicken and veggie kabobs. Below are pictures and the how to!
What You'll Need:
(Makes 10 chicken & 2 veggie skewers)
1.25 pounds of chicken breast
1 zucchini
1 summer squash
1 red bell pepper
1 red onion
1 package crimini mushrooms
Lemon pepper
Garlic salt
Sea salt
Pepper
12 skewers
1. If you are using wood skewers you will have to soak the skewers before you put the food on them so they don't burn. Get out a container, (I used a baking sheet) put some water in it and put the skewers in it to soak.
2. Season the chicken, on half I seasoned the chicken with lemon pepper and sea salt, on the other half I put garlic salt and black pepper.
3. While that's sitting for a few minutes, cut your veggies. You want to make sure that they are as evenly cut as possible so they grill at the same rate.
4. Wash the mushrooms by dampening a paper towel and wiping the mushroom tops off. Trim the steam of the mushroom a little as well.
5. Cut the chicken into cube like pieces that are about the same size as the veggies.
6. Preheat the grill to a low-medium heat while you assemble the kabobs to your liking.
7. Grill the kabobs on the grill turn every 4 - 5 minutes depending on the heat of your grill.
8. Take off the grill and enjoy with side of rice, potato salad, pasta salad, or a great leafy greens salad!
**Notes: Depending on what grill you are using, you might have to check on it earlier than later. Make sure to feel out your grill so you don't burn your skewers.
Also, if the middle skewers are cooking faster than the outside skewers, rotate the position of the skewers when you turn them.
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