If you read my dough bites post from Friday, you are aware that I made some kabobs on the grill. When I first bought the chicken breasts at Kroger my intention was to roast the chicken slowly in the oven. However, Chase suggested making kabobs since it was going to be beautiful outside.
We love eating kabobs at our house. The best part is that we put whatever we like on our individual skewers. I have made many a kabob – beef, shrimp, chicken veggies – with many a marinade – teriyaki, orange ginger, peppered. This marinade I am sharing today is so very simple with a ton of flavor. It was perfect for a spring meal and the flavor was not lost during grill time.
I didn’t prepare these kabobs ahead of time, but if you prepare them in the morning before work/school it makes dinner time much faster. The time consuming part of kabob night definitely is the skewering part. Have time at night? Prepare the chicken in the morning and let it sit in the marinade all day. Longer sit time = bolder flavor.
We used our propane grill and the kabobs took about 15 minutes to cook through. We attempted to use this potato express to make baked potatoes to go with the kabobs. Do NOT buy this dumb product. It does not work. After we were all finished with our kabobs, the potatoes were finally ready. So that definitely was a kitchen failure. It didn’t matter because the kabobs and asparagus were delicious enough!
The night concluded with dinner on the balcony and homemade ice cream sundaes. We kicked off the summertime season with kabobs, outside dinner, and ice cream. What do you cook when the weather is beautiful?
Simple Herb & Garlic Chicken Kabobs
Recipe By: Sara
Prep Time: 15 minutes ||| Cook TIme: 15 minutes ||| Servings: 3-4 ||| Difficult Level: Low
3 chicken breasts, trimmed of excess fat and cut into large chunks
2 Tbsp olive oil
1/2 lemon, juiced
2 Tbsp fresh herbs [I used a combination of sage, thyme, and rosemary]
1 Tbsp minced garlic
Veggie/Fruit for the skewers [I used cherry tomatoes, pineapple, green pepper, and mushrooms]
salt and pepper
1. In a bowl, combine the olive, herbs, lemon, garlic, salt and pepper.
2. Add the chicken and stir to thoroughly cover with the seasoning. Let sit for 30 minutes – 8 hours
3. Chop your vegetables as needed.
4. Skewer the chicken and veggies onto wooden or metal skewers.
5. Heat grill to medium heat and place chicken kabobs directly over flame.
6. Turn often and cook for about 15 minutes.