One of the best things about making kabobs is that the combination of ingredients is endless. You can add as much or as little of anything you like to eat, until you get to the end of the skewer that is.
In addition, you can eat them straight grilled like these have been cooked or add your favorite marinade for even more mouthwatering fun.
With all of the fruits, veggies and marinades to choose from, you could eat them every day for a month and never have the same kind twice.
Kids love kabobs because they can help prepare them and make their own favorite combination.
Wash the chicken breasts and pat them dry. Chop them into bite size pieces. The bigger the size, the longer they will need to cook so take this into consideration when chopping. You want them to cook through without burning the fruit and veggies.
Chop the bell peppers into desired size pieces. Using different colors of peppers will make your kabobs more appealing. Assemble your kabobs. Start with a piece of veggie or fruit to help hold the chicken on the skewer. Then alternate the meat and veggies as you like.
After you’ve finished assembling your kabobs, it’s time to add your seasoning. We’re using salt and pepper only, but you could add a marinade here, if you desired. Using a non-stick spray, lightly spray the grill grates to prevent the kabobs from sticking. Warm the grill to a medium-high heat.
Place the kabobs on the grill, leaving room between each one so they do not stick to one another. Grill kabobs for three to four minutes per side or until the meat is fully cooked. Cooking time will vary depending on the ingredients you used and the size you chopped them. The finished product is a sweet and savory delight!
In this recipe, we chose to use chicken but you can use any meat. Kabobs are perfect for picky eaters because they can easily be customized for each person. Just cut up some chicken, shrimp, pork and steak along with a variety of fruits and veggies and let everyone make their own. Here are some winning combinations: Turkey, zucchini, peppers, onions and mushrooms Chicken, scallions, pineapple, green peppers, mushrooms and bacon Shrimp, oranges, red onions and bacon Steak, bell peppers, cherry tomatoes, pineapples and mushrooms Tofu, red onions, mushrooms and lemon Pork, summer squash, red onions and egg plant Steak, jalapeno peppers and limes Lamb, oranges and chili peppers Leftovers can be used for stir-fry, frittatas or omelets, casseroles and more.