WHAT'S COOKING | CHICKEN KABOBS

Chicken kabobs have a been a staple in this family for quite some time now.  Even back when Joe and I were dating and both living in the Chicago area, we would hang out and make Sunday night meals together.  This recipes showed up in the Sunday night rotation a lot.  It's so simple to throw together, but the flavor makes it seem like you spent so much time hassling over it! 

 

If you can chop, dump, spear, and grill, then you're a good candidate to make this recipe.

 

 

Chicken Kabobs

 

3 chicken breast, cut into 1" cubes

1 green bell pepper

1 yellow bell pepper

1 red bell pepper

20 grape tomatoes

2/3 c. talian dressing, divided (I use Kraft zesty Italian)

10 Bamboo skewers

 

Cut your chicken breast into about 1" cubes and place into a bowl.  Pour 1/3c of the Italian dressing over the chicken and toss to cover.  Cover the bowl and place in the refrigerator for a couple of hours.

 

Remove the seed from the bell peppers and cut the peppers into 1" squares.  Place the peppers and grape tomatoes in a bowl and pour the remaining 1/3c. of dressing and toss to coat.  Cover and let sit in the fridge for a couple of hours as well.

 

At this point, I will put the skewers in a tall glass or shallow pan and fill it with water.  Don't forget to soak your skewers if you're using wood ones.  They only need to soak for about 30 minutes, but I do mine after getting the food in the fridge so I don't forget.  Trust me, I will forget if I don't do it right away!

 

When you're ready to start cooking, warm up the grill to about 400-425 degrees. While that's warming up, start putting the chicken, peppers and tomatoes on the skewers.  You can alternate between spearing chicken and peppers or you can cook the peppers and chicken on separate skewers.  Whatever mood you're in.

 

Place the  skewers on the grill and give them a quarter turn every 6 minutes.  After about 25 minutes, cut into one of the chicken chunks to make sure it is fully cooked.  Remove them from the grill and try not eat them before getting them on the plate!

 

Joe and I love eating this with a side of the packaged seasoned long grain and wild rice.  The two go hand in hand with each other.  Another plus, this makes really great leftovers the next day.