Celebrate The 4th With Amazing Kabobs!

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. 

Summer Timeee & The Grilling's Easy...

I LOVE SUMMER! Seriously though, what's not to love? Long warm days, tan skin, beach hair, and most of all AMAZING food!

Grilling is one of the easiest and most efficient ways to cook a meal. I also love that, generally speaking, when you grill it is outside, so your house doesn't warm up like it does when an oven or the stove is on. Another reason why grilling is so fantastic is so much of what you cook on a grill is light and healthy, but super satisfying. (Which isn't always easy!) Oh and usually there are WAYYY less dishes! Tonight I am going to share some things that I love to grill, and how to prepare them.

Balsamic Marinated Grilled Portobello Mushroom

Ingredients:
Portobello Mushrooms
Balsamic Vinegar
Sea Salt
Fresh Ground Pepper

Portobello mushrooms can be marinated two different ways; you can marinate it over night, or marinate it for a shorter time.

When you marinate it over night, it tends to have more of a balsamic vinegar taste to it since the balsamic really gets to set into the mushroom. Whereas marinating it for a shorter time you still get the flavor but it is not as prominent. Personally they were both amazing to me, but if I knew I was going to be grilling mushrooms tomorrow night, I would marinate the mushroom over night, or at least prepare it in the morning.

To Marinate and Grill the Mushroom:
1. Pour a little bit of balsamic at the bottom of lidded container and swish the mushroom cap around in it.
2. Lay the mushroom head down, with its fibers showing.
3. Pour more balsamic into the mushrooms fibers and use your fingers to get it into the crevices gently.
4. Add a little bit of salt and pepper.
5. Put it in the fridge to marinate for the preferred amount of time.
6. When you are ready to grill your mushroom, start by preheating the grill to low-medium heat.
7. Place the mushroom head down on the grill with the fibers facing up. Let it cook with the top down for 6 to 7 minutes.
8. Check on the mushroom to see if there are grill marks on the cap. If there are grill marks, turn the mushroom over to grill on the other side. If not, continue to grill for another couple minutes and then turn the mushroom.
**NOTE: When you turn the mushroom over, use some of the leftover balsamic to pour on top of the mushroom cap.
9. After another 6 to 7 minutes, take the mushroom off the grill, and Enjoy!

Grilled Zucchini

Possibly my most favorite grilled veggie ever. SO simple, SO delicious, SO incredibly satisfying!

1. Wash zucchini well.
2. Trim off both ends of the zucchini and cut the zucchini down the middle.
3. Put the zucchini face down on a grill that is preheated and on low-medium heat. Grill for about 6 to 8 minutes on the cut side of the zucchini, flip them and cook for another 4 to 5 minutes.
**OPTIONAL: For extra flavor, you can brush the zucchini with a bit of olive oil and salt and pepper, but it is not necessary.

Green Bean Grill Pack

In a couple weeks, I will do a blog on the variety of grill packs one can have. They are truly one of the most amazing and easiest ways to enhance a meal.

Ingredients:
Minced garlic (I cheat and get the pre-minced garlic in a jar)
Sea Salt
Pepper
Foil

Preparing and Grilling:
1. Rip a piece of foil that is big enough to fold over your vegetables.
2. Place your cleaned green beans in the center of the foil.
3. Add a tablespoon of garlic, a pinch of salt, and some fresh ground pepper to the green beans, and mix well with your hands.
4. Fold up the bottom and top of the pack (horizontally) so that it makes a gate. Next, fold in the sides and roll it together tight, then fold in the bottom and top tight too.
5. Place on a low-medium heated grill for about 10 - 12 minutes.
6. Enjoy!

Nothing screams summer like grilling outdoors, listening to music, and enjoying a glass of wine!

CHEERS! :)