This new puppy has certainly taken a lot out of me. Johnny, too!
Quincy is such an adorable little ball of energy.
But right now, he’s sleeping, so I finally have some time to update!
Clearly, thanks to my little man, I haven’t had much time to cook. Johnny and I have been spending our time keeping our eye on him and starting to train him and what not…but at least the weather has been nice! I was sure to take advantage of the warm weather when I had off work the other night and I used the opportunity to fire up the grill!
Grilling is grand, don’t you think?? I remember growing up I used to lovvvvvvve when the weather got warm because that meant Mom would fire up the grill and we’d have kabobs for dinner. Who doesn’t love a good kabob?? Honestly. They are probably one of the most versatile things you can make. Whatever vegetable you’ve got, cut ’em up, stick ’em on a skewer, throw ’em on a grill. They’re really that simple.
The recipe I use is pretty much a spin off of the one my parents used when I was growing up. Make sure if you’re using wooden skewers for your kabobs to soak them in water for at least a half hour so they don’t burn up when you throw them on the grill!
Asian Chicken Kabobs
makes 12 medium or 8 large kabobs
- 1 pound boneless skinless chicken breasts, cut into bite sized pieces
- 1 cup low sodium soy sauce
- 1 heaping tablespoon minced garlic
- 1 teaspoon sesame oil
- 1/2 teaspoon powdered ginger
- 1 red onion, cut into bite sized pieces
- 1 bell pepper, cut into bite sized pieces
- 1 zucchini, cut into bite sized pieces
- 1 small pineapple, cut into bite sized pieces
(or one can pineapple chunks, drained)
Combine the chicken, soy sauce, garlic, ginger, and sesame oil in a large bowl. Cover with plastic wrap and refrigerate for at least 30 minutes up to about 2 hours. Add the zucchini the last five minutes.
Take your skewers (that have been soaking in water for 30 minutes) and thread with the chicken and vegetables, alternating for variance in color and texture.
Place prepared kabobs on a hot grill and cover for 5 minutes.
Uncover and rotate the kabobs until all sides are cooked, about 15 minutes total.
Serve with rice and enjoy!