All of those summer projects that I plan in the spring seem to have a way of holding themselves over and turning into fall projects. Including any goals I had of blogging right through summer.
So, with one week of school under our belt and one kid driven 2000 miles away and deposited at college (and another to leave on a mission to Germany in a few weeks), I am finally getting a chance to sit at the computer.
Grilling is one of our favorite ways to cook during warm weather months. I have one child in particular who especially loves it when “soup” on the menu plan get replaced with “grill”. (How anyone can dislike an entire category of food, “soup”, is still beyond my comprehension)
Shish-Kabobs are a little more work than normal grilling, but they can be marinated early in the day, or the day before, and then assembled just before cooking.
You can thread meat and vegetables together on the skewers, or separate them. I like how they look all threaded together, but it is easier to keep your veges from getting overcooked while waiting for your chicken to cook through if you cook meat and vegetables on separate skewers.
Asian Chicken Shish-Kabobs
Boneless chicken, cut into 1” cubes
Red/green peppers, diced
Yellow squash, diced
Onions, cut into large chunks
Fresh Pineapple chunks, optional
Hot steamed rice (white or brown)
1 cup soy sauce
½ cup water
2 Tbs vinegar (I use rice vinegar)
2 Tbs oil
2 Tbs honey (or 10 drops liquid stevia)
2 cloves garlic, crushed
2 tsp grated fresh gingerroot
¼- ½ tsp crushed red pepper flakes
If using bamboo skewers, soak skewers in water for 30 minutes.
Combine all marinade ingredients. Place chicken and vegetables (everything except for pineapple) in two separate containers. Pour marinade over chicken and vegetables, using half of marinade for each. Do not marinate pineapple. Let sit at room temperature 30 minutes, or refrigerate for several hours or overnight. Just before putting onto skewers, stir pineapple into container with vegetables.
Drain marinade from vegetables (not chicken!) into a Pyrex measuring cup. Set aside. Discard marinade from chicken.
Place chicken, vegetables and pineapple on skewers. Grill or broil until chicken is cooked through.
Microwave reserved marinade from vegetables until it begins to boil. Serve kabobs with hot marinade and rice.