Chicken Kabobs

Kabobs always seem like a complicated meal to me.  In reality they are easy to prepare and cook but take a bit of time to assemble.  They are a great low calorie meal as you have lots of flavorful veggies along with some great tasting protein.  Here are the chicken kabobs I made for my crew last night.  They loved them...


3-4 chicken breasts cut into 1" cubes
4 tsp. or so of seasoning rub of choice
1 red onion
1 red, green, or other pepper cut into 1" pieces
pineapple chunks - fresh is best but in a pinch I use canned (like last night)
tomatoes - cut into large chunks because they have a tendency to fall apart when on the heat
button mushrooms
any other veggie that you might want to try


Place the seasoning rub and a bit of water in the bottom of your bowl to create a liquid.  Add chicken cubes into the seasoning, stir, cover and refrigerate until ready to assemble.


**When assembling the kabobs be sure to keep raw chicken juices separate from your raw veggies and fruit.  When you are done spearing your chicken and veggies/fruits, be sure to discard any veggies/fruits that might have come in contact with raw chicken juices.**


To assemble your kabobs line up your chicken, veggies, and fruits.  Take one item at a time and spear with kabob skewers.  Set aside and assemble next one.  Continue until you have used up all of your food items.  (If you are using wood skewers be sure to soak them for at least 30 minutes prior to using.  This will prevent them from catching on fire while over the heat.)


Heat grill to hot temperature, reducing to low when you are ready to cook your kabobs.  Use a paper towel coated with oil and your tongs to grease the grill grate and eliminate your meat from sticking while cooking.  Cook for about 5 minutes or until grill marks appear.  Rotate on grill and cook other side for about 5 minutes or until done through.  Check chicken to be sure it is cooked all the way through.

Enjoy this great taste of summer!