Grilled Chicken and Vegetable Kabobs

It's summer time and the perfect time to fire up your barbecue and make this delicious skewers everyone will love.  

I like the combo of chicken and vegetables skewers but if you want to keep it vegetarian,  you can use cubed marinated tofu instead. Just make sure you're using the hard-pressed one.  

Marinades can be made ahead of time and refrigerated until ready to use. If I have time I like to marinate the chicken in the fridge for a couple of hours. I do the same with the vegetables. But if I am short on time, I just brush the marinade on the skewers before I put them on the grill. 

I prefer using metal skewers but if you don't have the metal ones and you're using wood skewers, make sure to soak them ahead of time to prevent them from catching on fire.

For Chicken Skewers:

3 cloves garlic, minced

3 tbsp. vegetable oil (grape seed oil)

1 tbsp. lemon juice

1 tbsp. Montreal Seasoning

1 tsp. Worcestershire sauce

1/2 tsp. Kosher salt

1/4 tsp. black pepper

1-1/2 lb. skinless chicken breasts, (about 3 large) cut into 1-inch pieces (about 20 pieces)

For Vegetable Skewers:

2 cloves garlic, minced

1 tbsp. olive oil

1 tbsp. lemon juice

1 tsp. Worcestershire sauce

1 tsp. Italian spices

1 tbsp. water

1/2 tsp. Kosher  salt

1 lb. button mushrooms (about 20 1-inch size mushrooms)

1 red onion, cut into 1-inch pieces

1 red pepper, cut into 1-inch pieces (about 15 pieces)

1 orange pepper, cut into 1-inch pieces (about 15 pieces)

1 medium zucchini, cut into 1-inch pieces (about 18 pieces)

This recipe can be made with only chicken or mixed, depending on taste.

For the chicken  marinade;

In a small bowl, (I like to use a glass bowl) combine  the first seven ingredients. Add chicken and stir to coat.

Cover bowl with a plastic foil and refrigerate at least for 2-4  hours or longer.

For the vegetable marinade;

In a separate bowl, combine the first six ingredients*. Add the chopped vegetables. Toss together to coat. Cover and refrigerate.

Thread the chicken (and vegetables, if using, alternately) on skewers. (if using wood skewers, soak them  for 30 minutes  before grilling.)

Preheat barbecue grill to medium. Grill  skewers over  medium heat, turning from one side to the other for about  16-20 minutes or until chicken is no longer pink. 

Remove skewers into a baking sheet or remove the grilled meat and vegetables into a covered bowl. Serve with roasted potatoes, corn and your choice of salad if you like. 

Enjoy!

* You can refrigerate the marinade and brush on the veggies once they are on the skewers (  makes it  easier and less slippery to tread them)

Makes 6—8 servings

Bon appetit!