57 – Chicken Veggie Kebabs

I think the absolute most difficult thing about this dish, these chicken veggie kebabs, was keeping a reasonable ratio going. If I’d had my way (and a little more protein), it would have been a straight alternating sequence: chicken, veggie, chicken, veggie, chicken, etc. The fact that my wife has been pleading for more vegetables in our dinners meant that I didn’t actually do that. Starting and ending each skewer with a veggie, and even doubling them up on occasion, was by no means my idea. Thankfully, in our household we don’t often go with my ideas, and I believe that we’re better for it.

But seriously, these are definitely on the healthier side of the spectrum compared with my usual fare – and yet I still found them irresistible. These kebabs also had the added bonus of not coming from any recipe whatsoever – they weren’t inspired, they weren’t adapted, they were straight from my ever-expanding culinary brain. As such, I really don’t have a very detailed recipe for you, but rather an idea; a concept; a suggestion of flavours. Though an idea/concept/suggestion, I’ll still be throwing it into recipe form for those that it suits best, like myself.


Chicken Veggie Kebabs

Ingredients:2015-06-20 20.12.11

  • olive oil
  • balsamic vinegar
  • 1 lemon
  • 3-4 chicken breasts
  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 large white onion
  • 1 large zucchini
  • small handful fresh oregano, chopped
  • freshly cracked pepper and coarse salt

Directions:

  • Cut the onions, bell peppers, and chicken into 1-inch squares, cut the zucchini into slices 1/2-inch thick.
  • Toss all of these ingredients in a large bowl. Add a few lugs of oil to the bowl, about 1/3 to 1/2 as much balsamic vinegar (use your judgement here), and squeeze in half of the lemon’s juice as well.
  • Mix around the veggies and chicken until everything is coated.
  • Take four metal kebab skewers and skewer the chicken and veggies, alternating as you see fit. Pace yourself with each of the items, ensuring all four kebabs are relatively equal.
  • Crack some salt and pepper over the kebabs, and sprinkle the chopped oregano overtop. Rotate, and repeat the seasoning and sprinkling on what was the underside.
  • Grill the kebabs on the barbeque, using an oven mitt to turn the kebabs 90 degrees every few minutes. After each turn of the kebab, brush with a little olive oil if desired. Check the chicken for doneness before removing from heat (if the chicken is done, everything else should be as well), and let sit for a few minutes before serving.
  • Slide the chicken and veggies off the skewers, sprinkle with the reserved lemon if desired, and enjoy!

Serves 4. Goes great with roasted potatoes.


 

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chicken veggie kabobs

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4 thoughts on “57 – Chicken Veggie Kebabs

  1. Welcome to Fiesta Friday and thanks so much for bringing these delicious looking chicken veggie kebabs. They sure look healthy, and I love the pop of color with all those veggies. The ingredients sound wonderful too. Enjoy your weekend 🙂

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