Summer is for grilling! And who doesn’t love the “no-mess, no-pans-to-wash clean up?! With just a little pre-prep, some marinating in the fridge, grilling a few minutes on each side and ta-da – you’re serving up a quick one-dish meal! You may want to prepare them before going to bed at night so when you return from a full morning of summer rec activities, they will be ready to grill.
These kabobs are made using our Italian Seasoning recipe found in our book, Eating Pure in a Processed Foods World®. This is a great meal to make when tomatoes, zucchini and onions are in season. These three vegetables are loaded with calcium, potassium, iron and vitamins A, B and C.
Italian Chicken Kabobs Recipe
1/4 cup sesame oil
2 teaspoons lemon juice
2 cloves garlic, minced
2 teaspoons Italian seasoning 1/4 teaspoon cayenne pepper
2 boneless, skinless chicken breasts, cut in 1 inch pieces
1 medium onion, peeled, halved and quartered
2 medium zucchini, washed and cut in 1/4 inch slices
1-1/2 cups cherry or grape tomatoes
6 to 8 wooden skewers
In a large bowl, whisk together marinade ingredients. Toss in chicken pieces, onions, zucchini and tomatoes. Let marinate 1 to 2 hours. Soak skewers in water during this time. Alternately thread chicken, onion, zucchini and tomatoes on skewers. Place on a preheated grill and cook 5 to 7 minutes on each side.
When the fresh veggies aren’t available, our family loves these kabobs made alternating chicken and green grapes – simple, yet delicious!