Ahhhh, the first kabobs of the season… to have them in March in Minnesota is truly a treat! These chicken kabobs are definitely a go-to recipe for entertaining. They are easy to adapt to your taste preferences too or even do as a “build-your-own” meal if you have picky eaters.
1/2 c. soy sauce
1/2 c. pineapple juice
1/4 c. olive oil
1 tsp. dry mustard
1 Tbls. brown sugar
2 tsp. ground ginger
1 tsp. garlic salt
1/4 tsp. ground pepper
4 chicken breasts
1 each red pepper, yellow pepper, orange pepper, red onion, green zucchini, yellow squash
6-8 small red potatoes
Combine marinade ingredients and whisk together well. Cut chicken into large cubes and marinate for 4-8 hours.
Cut bell peppers into approx. 2 inch squares. Slice the zucchini and squash thickly. Peel and quarter the onion.
Clean the potatoes and afterwards, microwave them for about 5 minutes to pre-cook.
Assemble the kabobs in any order or fashion you like.
Cook them over medium heat on the grill for about 7-8 minutes a side, turning over once. They are best a big burnt on the edges and the chicken is cooked through.
Food for Thought: If you want to have this prepared as a freezer meal, you would cut up and prepare the chicken and marinade and put that in the freezer. On cooking day, you would thaw the chicken thoroughly, prep the veggies, and assemble the kabobs.