I love grilling! Something about cooking meat and veggies out on an open fire or over some hot coals just gives food another dimension. Unfortunately, I’m currently living in an apartment complex that does not allow it’s tenants to have gas or charcoal grills So, the hubby and I had to settle with buying an electric grill. It’s not the same, but it’s definitely gotten us by, so far, this summer. One of my favorite things to grill are kebabs. Kebabs can be so practical, because your food is on a stick and ready to eat! They can also be so pretty Anywho, today I will share my favorite recipe for chicken and veggie kebabs.
FOOD ON A STICK!
Cut chicken into cubes, trying your best to keep cubes around the same size so they cook evenly.
Do the same with your veggies. I kept my mini bell peppers whole because they were small enough.
Mix together ingredients for the marinade.
Pour over chicken. Okay, so I got a little too happy pouring and completely forgot to save some for the veggies I panicked for like 2 minutes and then remembered that I had some basil dressing in the fridge from a caprese salad I had made the day before. I figured the veggies would be delish marinated in that.
At this point, you can either be smarter than me and reserve about 1/3-1/2 of the chicken marinade for the veggies (depending on how many veggies you’re using) or you can go ahead and try out the basil dressing as a marinade for the veggies.
Luckily I had snapped shots of the ingredients for the basil dressing.
Combine basil, lemon juice and garlic in a blender or food processor and puree. Slowly add in olive oil and blend until smooth.
Basil dressing all pureed up
Pour dressing over veggies and mix until all veggies are well-coated.
Now that your chicken and veggies are in their respective marinades, you can cover and refrigerate for atleast a couple of hours. The more the better, though. I marinated my chicken and veggies overnight.
After your chicken and veggies have marinated, take them out of the fridge and let them sit on the counter for 5-10 minutes (CAREFUL with the chicken please! If you don’t feel comfortable doing this, please don’t ). If you’re using your gas or charcoal grill I will assume you already preheated it In my case, I preheated my electric grill (sigh).
Get your grill on!!
I grilled my chicken for about 5 minutes and my veggies for about 6 minutes (keep in mind I used an electric grill, though).
And this was the outcome! So delish!!
You can eat your kebabs just like this or serve them with some white rice and dipping sauce. My hubby used bbq sauce (he loves bbq sauce) and I used some sesame soy sauce.
This was my Caprese salad, by the way. I halved some heirloom tomatoes and mixed with some mini, fresh mozzarella balls then drizzled some basil dressing and seasoned with salt and pepper. It’s my fav!
RECIPE (SERVES 4):
Chicken and Veggie Kebabs
2 lbs chicken breast cut in 1 inch cubes
1 small eggpland cut in 1 inch cubes
1 zucchini cut in 1 inch rounds
12 mini bell beppers
1 teaspoon fresh thyme
1/4 cup olive oil
1/3 cup agave nectar
1/3 cup sesame soy sauce
1 Tablespoon garlic
Basil Dressing (Recipe adapted from Rachel Ray’s “Mini Caprese Salad”)
About 1 cup of fresh basil leaves, torn off the stem
juice of 1 lemon
1 Tablespoon of minced garlic
1/3 cup of olive oil