Marinated Chicken Kabobs

Chicken kabobs are always a crowd pleaser at our house. Although the marinating time is several hours and the process a bit messy, the taste of these kabobs and the raves you will receive are well worth it. Enjoy them on the Fourth or anytime. They are practically a meal-on-a-stick, so heating up the kitchen won’t be necessary.

Recipe:  Chicken Kabobs

2 pkg. skinless, boneless thighs
1 large sweet onion
1 large red onion
6-8 bell peppers (I use a couple of each for flavor and color: red, orange, green)
1 pkg. fresh baby bellas
1 bulb of garlic, peeled and cloved
2-3 large bottles of Italian dressing
8-10 large skewers or 20 regular ones

Directions:
1. Cut everything, except the garlic cloves and mushrooms, into 2″ pieces.
2. Depending on the space you have available in your fridge, put all the meat, veggies, and cloves of garlic into either large bowls, pans, or gallon Ziplock bags. (For my vegan family members, I do not marinate the veggies with the chicken.) To each container add enough Italian dressing to drown all the pieces. If using pans or bowls, cover with lids or plastic wrap. Place in refrigerator for at least 3-4 hours.
3. Light the grill and begin the skewering process. If you used baggies, pour contents into  large bowls or cake pans. Onto each skewer, pierce a pepper followed by onion, meat, etc. (This is a messy process, unless you drain off the dressing, which  I don’t in order to keep the flavor saturated for as long as possible.) End the skewer with another pepper. Use two or three pieces of chicken on each skewer, depending on size. Place the kabobs on a large platter or sided cookie sheet to take out to the grill.
4. Place on grill and turn as needed to brown all sides. Cook for 15-20 minutes.
5. Serve with your favorite side dish – potato salad, green salad, cole slaw, or fruit. Or put some some corn-on-the-cob or buttered bread on the grill as well.

Note: I have tried using tomatoes, but they tend to fall off before the grilling is complete. Also, you might try adding inch-thick slices of yellow squash and/or zucchini.

Thought of the Week:  Our daughter-in-law, Amy, has two more weeks to go of radiation therapy for her inflammatory breast cancer. Her hair is growing back so cutely. She looks like a rock star! Her daughter, our darling granddaughter, Harley, who was born the day after Amy was diagnosed last August, is learning to walk. Life is full of miracles and we are so blessed with ours!

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About Cyranette

I have been writing since I was 11 and am now a grandmother of 9. Aside from my family, I love writing, reading, movies, gardening, genealogy, and travel. I met my soulmate online and we've been married 19 years. I am a survivor of rape, abuse, and cancer. I believe in love, kindness, and common sense. I was born/raised in Indiana and have lived in Massachusetts, Texas, and California. I have visited: most of the United States, British Columbia, Germany, Austria, and Costa Rica. My husband and I would like to visit England, Europe, and New Zealand and to take a train ride along the Canadian/American border. I have written essays, articles, short stories, a romance novel, a self-help book, and several children's books.
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