A day to honor and celebrate those who have given their lives to serving our country in the armed forces, Memorial Day is right around the corner. The long awaited weekend marks the beginning of not only the summertime but also outdoor grilling season. Many choose to kick things off with a casual backyard BBQ with friends, family and plenty of great food. While you can never have enough burgers and hot dogs, shish kabobs is where the real crowd pleasers are at. They’re always are a fun way to serve a large party and are incredibly versatile, allowing for the use of virtually any of your favorite meats and vegetables. This year, we’re keeping things simple yet delicious with our Grilled Chicken Shish Kabobs. Seasoned with Melissa’s Organic Grinders, these shish kabobs are big in flavor and are a wonderful way to serve both meat and vegetables in an simple, portable way.
While you can’t go wrong with a tasty grilled chicken kabob, the real star of this week’s recipe is our Veggie Sweet Mini Peppers. Favored for their petite size and similar flavor to bell peppers, these are the perfect outdoor BBQ peppers. They’re seedless with great texture and a mildly sweet flavor and come in vibrant yellow, orange and red colors. For today’s recipe, we’ve cut them into pieces to make them more even in size during the cooking process. However, besides shish kabobs, you can also throw them onto the grill whole or stuff them with goat cheese or quinoa for a scrumptious appetizer.
Grilled Chicken Shish Kabobs
Yields: 6 servings
Ingredients
- 3 skinless, boneless chicken breasts
- 1 package of Veggie Sweet Mini Peppers, seeded and cut into chunks
- 2 green bell peppers, seeded and cut into chunks
- 3 organic zucchini, sliced
- 1 onion
- 2 cloves of organic garlic, crushed and minced
- Olive oil
- Salt
- Pepper
- Melissa’s Organic Mygrinders® of your choice
- Wood skewers
1. Begin by soaking your wood skewers in a bowl of water for half an hour.
2. Rinse your vegetables under cold running water, making sure that they’re well cleaned. Season with olive oil, salt and pepper. Add a generous amount of the Organic Mygrinders® for flavor. Toss together.
3. Clean the chicken breasts and cut them into even chunks. Place them in a large zip-loc bag with the olive oil, garlic, salt and pepper. Add a generous amount of the OrganicMygrinders®, just as you did with the vegetables. Toss together.
4. Arrange the chicken pieces and vegetables onto your wooden skewers. You can do this step or you can have your guests skewer their shish kabobs themselves.
5. Preheat the grill to medium-hot and oil the grates with a paper towel.
6. Place the skewers onto the grill for about 10 to 15 minutes, turning them over 1/4 rotation every 3 minutes. Remove from the heat once the meat is cooked all the way through.
What are your favorite Memorial Day weekend recipes? What are your favorite ways to make shish kabobs?