Chicken Kabobs

Here in Florida, even though it isn't unbearably hot yet, cooking indoors right now increases the temperature of our apartment so much that it's uncomfortable. This is why we love our grill. Tonight we fired it up to cook grilled chicken and vegetable kabobs. To compliment the chicken we used a colorful mix of vegetables: beets, white onion, green pepper and pineapple.

1/2 green pepper
1/2 white onion
2 medium beets, steamed until tender, skin removed
2 c pineapple
1 chicken breast
olive oil
salt and pepper
seasonings or rub - we used a chili lime rub we had on hand

Turn the grill on to heat. Cut the chicken into 1" size pieces and season with the oil, salt, pepper and seasonings. Toss to coat and set aside. Cut the veggies into similar size cubes (to even cooking time). Place the chicken on skewers.

We put the chicken on first, for a total of about 8 minutes, turning once (but your cooking time would depend on the heat of your grill). While the chicken is cooking, make the vegetable skewers. Once we took off the chicken, we put the veggie skewers on the grill. I let those grill for about 5 minutes on one side to get a nice char, and then flipped to get light marks on the other side.

Remove the skewers from the grill and slide the chicken and veggies off the skewers and onto a serving plate. Toss the chicken and veggies together and serve.

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