Summer Grilling
Kabobs
You really can’t get any easier (or healthier!)- than this! Here are some of our favorites:
Chicken Pesto Kabobs:
1 1/2 lbs boneless, skinless chicken breasts cut into 1.5 inch pieces and marinated in pesto for an hour
2 pints Cherry tomatoes
*** Alternate chicken pieces with cherry tomatoes on a skewer and grill for 10-12 minutes on medium high heat turning once.
Salmon Lemon Kabobs:
1 1/2 lbs. salmon fillet, skin removed, cut into 1″pieces
2 lemons, sliced very thin into rounds
***Alternate salmon and lemons with 3 salmon pieces and 2 lemon slices on the kabob. Brush with olive oil and then combine oregano, sesame seeds, cumin, salt and red pepper flakes and season the kabob. Grill on medium heat for 7-8 minutes turning once.
Vegetable Kabobs:
2 cups cremini mushrooms
1 cup cherry tomatoes
1 red bell pepper, cut into 1.5” slices
1 green bell pepper, cut into 1.5” slices
1 red onion, cut into 1.5” slices
1 zucchini, sliced into ¼-⅓” slices
1 yellow zucchini, sliced into ¼-⅓”slices
*** Alternate the vegetables to your liking. Then combine 1/4 cup olive oil, 3 cloves pressed garlic, the juice of 1 lemon, 1/2 teaspoon dried oregano, 1/2 teaspoon dried basil and salt and pepper to taste and brush on the kabob. Grill on medium heat for 8-10 minutes turning once.