This summer my husband is into grilling. Burgers, chicken, veggies, fruits, whatever he can. We are in the market for a new grill to replace our small, old gas grill and are experimenting now with charcoal. Michael dusted off the old Weber, chose some new lump coal, and is loving the flavor it offers.
One of our favorite meals is chicken, peppers, onion and bok choy stir fry. This combination with peanut sauce or teriyaki sauce is an easy and tasty dinner. But with the grilling kick going, we decided to change the pace and grill kabobs.
Kabobs are just fun. Take your basic foods, cut them into chunks and arrange them onto sticks. The grill adds unexpected flavor and textures.
Method: I chopped red pepper, green pepper and red onion into large pieces. Also chopped boneless, skinless chicken breasts into large pieces (about 1.5 – 2 inches) so that they would stay on the skewers without coming apart.
Zucchini, summer squash, shrimp, tempeh, pineapple, and mushrooms are other foods that would do well as grilled kabobs — not together, but in whatever combination you like.
The skewers are wood and came from Target. Just be sure to soak them in water for a short time so they don’t burn on the grill. I brushed the veggies and meat with a little teriyaki sauce and garlic for flavor and to prevent them from sticking to the grill. Olive, canola or peanut oil would work for this too.
We separated the chicken from the veggies since they cook at different rates. Direct heat in the center cooked the chicken more thoroughly, while indirect heat along the sides did a nice job with veggies, allowing them to cook but not get mushy.
In the end, here’s how they looked:
We pulled everything off the skewers and tossed it in a large bowl, pictured above.
Y-U-M! Here’s to summer grilling!