Monday, September 22, 2014

Tangy Grilled Chicken Kabobs

Today might be the first day of Fall, but it sure doesn't feel like it yet. We are still dealing with temperatures in the high 80s and low 90s in San Diego... which means we are still doing a lot of outdoor cooking! Tonight we fired up the grill and threw on some chicken kabobs for dinner... 


I make kabobs a lot during the summer, they are super easy to make and cook quickly on a grill. Plus, kabobs are a healthy, protein and veggie packed meal! You can mix up your proteins and vegetables for kabobs too... there really is no right way to make them. I like to use chicken for my kabobs, but you could use steak, smoked sausage, or even fish! Kabobs are also a fun food project to do with your friends or family since everyone can make their own kabob loaded with all their favorites!


I used a very simple marinade for these Tangy Grilled Chicken Kabobs... it's just mayonnaise and Italian dressing! 


The mayo in the marinade keeps the chicken and veggies nice and moist, while the Italian dressing gives it a yummy tangy flavor! Using light mayo and light Italian dressing in place of the full calorie stuff keeps the calories and fat down... making this an healthy, easy, and delicious marinade that you wouldn't feel guilty using on anything. These Tangy Grilled Chicken Kabobs will definitely be a crowd-pleaser!

Use whatever veggies you have on hand, they are all optional...

Tangy Grilled Chicken Kabobs
based on a recipe from kraftrecipes.com
makes about 4 servings

Ingredients:
1/2 cup light mayonnaise
1/2 cup light Italian Dressing
1-1/2 lb. boneless skinless chicken breasts, cut into 1-1/2-inch pieces
1 small each red and green pepper, cut into chunks
1 small zucchini, cut into chunks
1/4 red onion, cut into chunks
16 oz. whole mushrooms, cleaned
20 cherry tomatoes
10-12 skewers

Directions:
Mix first 2 ingredients until well blended. Remove 1/2 cup of the dressing mixture; refrigerate for later use.

Thread chicken and vegetables onto 10-12 skewers*; place in shallow dish. Pour remaining dressing mixture over kabobs. Refrigerate 30 min. to marinate.


Heat grill to medium-high heat. Remove kabobs from marinade; discard marinade. 



Grill kabobs 15 to 20 min. or until chicken is done, turning after 8 min. Serve with the chilled, reserved dressing mixture.



* If using bamboo skewers, make sure to soak the skewers in water for 10 min prior to threading.

YUM!!!! These Tangy Grilled Chicken Kabobs are so good, so easy...

I'm going to miss my grill and outdoor cooking, but looking forward to trying some new fall recipes!

- Janel

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