Thursday, September 13, 2012

One Last Summer Recipe: Chicken & Veggie Kabobs

As a quick note to start things off, I am honored to be sharing today at Racing Towards Joy about how the Lord speaks to me. I'd love for you to stop by Sarah's blog and check it out! Sarah is someone who I really admire and look up to as a mom, wife, and Christian, so I feel quite privileged to get to share on her blog. Now onto the food...
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I am in denial. Big time. I am unwilling to admit that summer is very much on it's way out and fall is fast approaching. As my husband likes to say, Montana summer falls right into winter, which basically means that fall is basically non-existent and we go straight to the LONG, frigid Montana winter.

Please excuse me while I pretend it's July, as I share a recipe for the grill-masters out there. Actually, you don't have to be a grill-master, or even a good cook to make this, cuz I'm neither one of those things. So without further adieu, here is one last summer recipe, brought to you by my denial:

Adapted from Taste of Home

Ingredients

- 1 pound boneless skinless chicken breast, cut into 1-inch pieces
- 1 cup italian salad dressing, divided
- 1/4 cup olive oil
- 1 tsp garlic salt
- 1/2 tsp dried rosemary, crushed
- 1 medium zucchini, cut into 1/2-inch slices
- 1 medium yellow bell pepper (red or orange would do)
- 1 medium onion, sliced into small wedges
- optional: 2 cups cherry tomatoes or 1 yellow summer squash, cut into 1/2-inch slices
- 8 to 12 kabob skewers

Instructions

1. Begin by soaking wooden skewers in a few inches of warm water (this helps them to not get burned)
2. In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes.
3. Meanwhile, in a large resealable plastic bag, combine oil, garlic salt and rosemary. Add vegetables. Seal bag and toss to coat.
4. Drain and discard marinades. On 8 - 12 skewers, alternately thread chicken and vegetables.
5. Grill kabobs, uncovered, over medium-hot heat for 12 to 15 minutes or until juices run clear. Turn and baste the kabobs occasionally with the remaining 1/2 cup of salad dressing.



I hope you enjoyed this end-of-summer recipe! I'm off to go drink some iced coffee and wear flip-flops like they're going out of style. Summer, you will be sorely missed.

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2 comments:

  1. Looks delicious! I love kebobs! I am going to make these asap.

    ReplyDelete
  2. YUM! Just pinned these - and perfect for all my zucchini :)

    ReplyDelete

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