Friday, April 17, 2009

Grilled Chicken and Veggie Kabobs

I have been lusting after grilled vegetables lately. I can't seem to get enough, so the other day we decided to make grilled chicken and veggie kabobs. They turned out perfectly. I raved about them so much, I'm pretty sure Mr. Food Whore was silently hoping I would STFU.

3 chicken breasts, skinless
2 small yellow squash
2 small zucchini squash
1 red bell pepper
1 green bell pepper
1 orange bell pepper
1 red onion
grape tomatoes
1 can pineapple
salt and pepper to taste
your favorite marinade

1. Marinade the chicken over-night if possible. If you're short on time, try to give the chicken at least 1 hour to soak up the delicious juices. We used a tropical jerk style marinade.

2. Prepare your veggies: slice the yellow and zucchini squash into slices approximately 1/3" thick; slice peppers and onion to about the size of a 1/2 dollar coin. Rinse and drain the tomatoes and pineapple.

3. Prepare the chicken by cutting it into bite-sized chunks.

4. If you are using wooden kabobs, soak them in water for about 20 minutes before adding ingredients. This will prevent the sticks from burning.
5. Spray your grill with a non-stick spray and preheat your grill to 350.

6. You can put the ingredients on the kabobs however you'd like. I try to start with a pattern of sorts, so that each one has an array of toppings. By the end, I am a little off, so there are some kabobs with a surplus of onion or peppers usually. No one complains though.

7. Add the kabobs to the grill. Salt and pepper kabobs. When the bottom of the chicken looks cooked, flip them. Cook for approximately 5 more minutes. Make sure your veggies aren't burning. If they are, turn down the heat. By the time the chicken is cooked through, the veggies should be as well.

8. Remove from the heat. Serve over a bed of yellow rice.

Bon Appetit!
The Food Whore

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