Summer. It’s the time for county fairs, backyard cookouts and poolside picnics. Food on a stick – think fried candy bars – is popular cuisine at fairs these days. I like to carry out the same concept at home too with kabobs on the grill. They’re fun to eat, look pretty and are delicious.
For dinner, chicken and vegetable kabobs are my go-to “food on a stick” meal. My version features chicken breasts cut into bite-sized chunks accompanied by zucchini, squash, red onion and red peppers. A lemon/rosemary marinade accentuates the freshness of the vegetables and adds a burst of citrus flavor to the chicken.
To keep the food on a stick theme going, dessert takes on a whole new twist thanks to strawberry shortcake kabobs, a recipe I found online. Simply cut pound cake or angel food cake into cubes and alternate skewering the cake and strawberries. Melt white chocolate and drizzle over the kabobs. Yummy!
Chicken and Vegetable Kabobs
3 Tbl. olive oil
3 Tbl. lemon juice
3 tsp. red wine vinegar
1 tsp. dried or fresh rosemary, minced
2 tsp. sugar
2 cloves garlic, minced or ¼ tsp. garlic powder
½ tsp. pepper
½ tsp. salt
1 lb. chicken, cubed
1 zucchini sliced into 1-inch rounds
1 squash sliced into 1-inch rounds
1 red onion, quartered
1 red pepper sliced into 1 ½ inch chunks
Combine the marinade ingredients and reserve ¼ cup. Pour remaining marinade in bowl or plastic bag and add chicken. Marinate for 1 hour.
Thread chicken and vegetables onto wooden or metal skewers. Note: Soak wooden skewers in water for an hour or more to prevent burning.
Heat grill and brush grates with oil. Grill kabobs on medium-high heat and brush vegetables with half of the reserved marinade. Cook for 4 to 5 minutes, turn skewers and brush with remaining marinade. Cook for about 3 to 4 more minutes or until chicken and vegetables are thoroughly cooked.
