Aaahh, Summertime! Nothing smells better than a BBQ Grill cooking up your favorite dish. One of our favorite things to grill in the summer is chicken kabobs with fresh vegetables. It’s light and tasty and makes great leftovers – that is if there is anything left over! This meal is best served over a bed of rice pilaf. Recipe serves 4.
1 1/2 lbs. boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
2 red bell peppers, seeded and cut into 1 1/2 inch squares (or add another favorite vegetable to alternate with the pepper)
1 large yellow onion, halved and separated into layers then cut to 1 1/2 inch squares
3 garlic cloves, minced
1 tbsp fresh oregano, chopped fine
1/2 cup lemon juice
1/4 cup extra virgin olive oil
2 tbsp dry white wine
salt and ground pepper to taste
Combine the lemon juice, olive oil, wine, garlic, oregano, and salt and pepper in a large bowl and mix well to blend. Add the chicken breast cubes and the vegetables. Stir to coat all ingredients. Cover and let marinate for at least an hour in the refrigerator.
While the grill is heating, start threading the chicken and vegetables onto the skewers. Place the skewers on the grill and cook, turning the skewers occasionally, until the chicken is opaque throughout and vegetables are tender – about 20 minutes. Remove from grill and serve immediately over a bed of rice pilaf with a wedge of lemon for squeezing over the entire dish.
If you are going to use wooden skewers, place them in a shallow dish and cover with water for at least 20 minutes before grilling. This will make it easier to thread the meat and vegetables and prevent burning of the skewer.