Originally posted by Sarah – June 14, 2015
When I was a kid my mom used to make kabobs often, and I loved it. I remember the maroon and white plastic container where she would marinade the meat in Italian dressing. It was almost always served with a box of rice pilaf. I had those memories in mind tonight when making Sunday night dinner.
I think it’s always best when you let your chicken marinade for the day, or better yet, overnight. I cut large chunks of chicken and gave them a good mix with an herb mix I got from Penzys spice store and some good quality olive oil. I was mimicking the flavor of the Classic Italian dressing I remember so well. If you choose to use the bottles dressing, go for it! Cover the chicken tightly and store it in the refrigerator.
Let it sit all day to suck up the flavor, yum! Now let’s get the Springdell veggies on the skewers. Tip: when using wooden skewers, soak them in water to help them not burn on the grill.
I used the tomatoes and mushrooms from this weeks share as my veggies for tonight. I placed the veggies on the skewers and we were ready to grill.
I placed all of the same veggies on skewers because they have different cooking times. Yes, kabobs look better when you mix the veggies and proteins on the same skewers but you will end up with some over cooked and possibly some under cooked. Separating by type of food you will have each kabob cooked perfectly.
I served the the kabobs with a simple mixed green salad and rice cooked with chicken stock and some fresh cut pineapple mixed in. Please, add herbs into this rice dish when they are in season, so much flavor and freshness you can add to this rice!
Add 4 crazy boys, some good friends, and you have a Typical Sunday Night Dinner. Enjoy!
