It’s summer!!! I don’t know if I have ever been more excited about a summer in my life. Summer in Colorado is pretty glorious (and sometimes stinkin hot!). Even though I grill all year, I get most excited about it during summer. It’s hard for me to turn on my oven when it’s 90 degrees outside. Plus, if I am using the grill it usually means it’s going to be something fresh, fast and flavorful! Kabobs are one of my favorite things, because there is so much flavor in every bite. Obviously the marinade gives it a delicious flavor, but anything grilled has that yummy smokey taste.
I prefer to prepare this the night before I am going to make it just because I want as much flavor as possible! That being said, if you only have two hours for them to sit, still go for it! It will still be great! I also double this recipe so it makes a lot! I make kabobs the first day, and then with the left overs I put them on a grilling pan the next day. I find the pan to be easier to get everything more even, but you can’t fit nearly as much.
The nice thing about this is you really don’t need to have any side dishes, but if you have picky eaters, maybe add some rice to mix in. I’ve also been known to make some sweet potato fries to go with this, but I believe sweet potato fries go with everything so…
Bring on all the pool parties, grilling food, sunscreen and fun! I am ready!
- 3-4 chicken breasts, cut into small chunks
- 1 zucchini, sliced
- 1 red bell pepper
- 1 orange bell pepper
- 1 green bell pepper
- 1 red onion
- 1 pineapple
- 1/4 cup olive oil
- 1/3 cup honey
- 1/3 soy sauce, low sodium
- 1/4 tsp pepper
- 2 cloves garlic, minced
- Cut all chicken and veggies to the sizes you like.
- In a small bowl add all marinade ingredients and whisk.
- Place chicken in a zip lock or storage container, and place the veggies and pineapple in a separate bag or container.
- Poor marinade over both the chicken and vegetables.
- After a couple of hours, assemble skewers, and grill on medium high heat, turning every 5 minutes until done.