Sunday Kabobs

Growing up, we always grilled out on Sunday nights as a family.  Kabobs, lots of fresh veggies and rice or corn or maybe macaroni were always on the docket.  As we got older, the nights also included lots of good wines and laughs.  It’s one of my favorite family traditions and Frank and I have begun to adopt it.

Tonight, we’re doing simple kabobs, lake rice and a fresh, summer fruit salad.  Kabobs are a very simple way to pack in protein and veggies without having to prepare separate dishes.  Sometimes I make my own, especially if we have veggies in the fridge to use up, and sometimes we buy them already prepared (how many times have I mentioned my obsession with Publix?).  You can include anything you like, but I’ve found that bell peppers, onion, cherry tomatoes, pineapple, squash and zuccini hold up the best.  But, that’s the great thing about them, you can build your own!

We’re out on the porch, in 95 degree weather, including a cold glass of white wine and grilling these guys:

Hope you’re doing something equally fun with your family!

Sunday Kabobs

  • 2 chicken breasts or a filet, chopped into large cubes
  • 1 bell pepper, chopped into squares
  • 1 onion, chopped into squares
  • cherry tomatoes, whole
  • fresh pineapple chunks (not pictured)
  • wooden or metal kabob spears
  • olive oil or steak marinade
  • S&P or other preferred seasoning (maybe Cavenders?)

Light the grill to medium-high heat.  Soak your kabob spears in water, if they are wooden, for a few minutes.  This reduces the risk of them catching on fire on the grill.  Make your kabobs in any order you prefer.  I usually grill a separate kabob of only pineapple chunks for two reasons — one, Frank doesn’t like it, and two, they cook at a different speed than the meat and other veggies.

Drizzle oil and seasoning on the chicken and rub in gently with your fingers…if you went with steak, you might want to have marinaded the kabobs in Worchestershire or something similar for an hour or two to tenderize the meat, so you can skill the olive oil here.

Grill, turning occasionally, for about 5-7 minutes on either side.

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