Chicken Kabobs

Chicken Kabobs


I have so much wisdom for you because I’ve made these two hundred and fifty thousand times, but first…

Up until last week the only things I had to keep alive other than myself were my basil plant and my terrarium.  I’ve recently added a little collection of things kickstarted for the garden and also a herb garden and flowers for the front. I feel like I have 37 children. I got home and one of my peppers was wilted all the way down on it’s side like someone on life support begging to have the plug pulled.  I threw a cup of water and he was back to normal within the hour, what a fuckin drama queen.

Speaking of drama, I need minimum one extra hand to do this food photo bullshit.  I had to hold the tongs far away from me to make it look like someone else was grabbing the skewer while holding this massive Canon Rebel with my right hand crouched over the barbie.  Soooo many bad things could have happened, but my food looks great so 👍.





1 yellow pepper

1 orange pepper

1 pint button mushrooms

1 zucchini

2 chicken breasts

1 tbsp olive oil

1 tsp sea salt

1 tsp garlic powder

1 tsp oregano

1 tsp onion powder


Rule #1: Soak your sticks if they are wooden for at least 10 minutes before making your kabobs.   Otherwise, they will burn on a hot grill or in the oven.

Rule #2: Mmmmmmmmarinate.  Not just the chicken, the vegetables as well.

Keep the vegetables in a separate mixing bowl, away from the meat while it is marinating.  Disperse the olive oil and spices evenly in each bowl and mix well.  Set aside in the refrigerator for at least an hour.  Once the sticks are soaked and the ingredients are marinated, then you can assemble them randomly.  Preheat barbecue to about 400 and grill each side for about 10 minutes.

Makes about 12 skewers.




Published by Kayla Roy

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