Grilled Summer Vegetable & Chicken Kabobs

Summer Vegetable & Chicken Kabobs

I could hear my dress shoes tap along the pavement as I bounced between the booths piled high with fresh picked vegetables. Every Monday, I stop by my local farmers market after work to take advantage of the season’s best flavors for my week of meals. The market was full of all of its bounty with fresh zucchini, onions, summer squash and peppers this week.

So instead of opting for a traditional green zucchini variety, I decided to choose yellow zucchini as one of the main vegetables for my chicken kabobs. This vegetable still has the same great flavor of its green sister. However, it tends to be a little sweeter at times. Kind of like real families right? One sister is always sweeter while the other one is green?

One of the wonderful aspects of kabobs is the flexibility of ingredients. If you can shove it through a stick and it can handle the intense heat of a grill, than it’s a winner.  I kept the flavors simple by using fresh chopped rosemary from my window box herb garden, and a few dashes of lemon pepper from my pantry. These seasonings helped to bring out the natural flavors of my farmers market kabobs.

Grilled Summer Vegetable & Chicken Kabobs
2 small yellow zucchini, wide sliced
1 medium summer squash, wide sliced
½ red pepper, large diced
1 small red onion, large diced
6 chicken breasts, large diced
2 Tbl. lemon pepper
2 Tbl. fresh rosemary, minced
3 Tbl. olive oil
10 – 12 bamboo skewers, long
salt and pepper

Soak the bamboo skewers in water for at least15 minutes. This helps to prevent the sticks from burning on the grill.

Toss the chicken chunks, 2 tablespoons of olive oil, lemon pepper and rosemary until evenly coated. Alternate the vegetables and chicken along the bamboo skewers. Drizzle the remaining olive oil over the prepared kabobs. Season with salt and pepper.

Grill over a medium flame for 15 – 20 minutes while turning every few minutes. The chicken should be fully cooked and vegetables should be crisp tender. Makes 10 – 12 kabobs. I usually plan 2 – 3 kabobs per person.

Authors Note: It’s important to cut the vegetables and chicken to be about the same size. It helps to ensure even cooking.

Comments

  1. Beautiful, easy and practically a whole dinner on a skewer!

  2. CC,
    I love kabobs in the summer.
    Anything looks good on a skewer!

  3. LOVE kebobs!!

    By the way, if you were at Legacy Village for your Daycation, then you were in VeggieGirl territory :-D

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