Grilled Chicken Vegetable Kabobs
With summer coming on fast and the temperatures climbing, we start firing up the grill several nights a week. Grilled Chicken Vegetable Kabobs make grilling fun since the little ones can help by making their own kabob. Custom food that they will enjoy making and eating.
I like to sprinkle mine with lemon juice but my little ones love their ranch dressing. We don’t usually season these before cooking them. There is something about a grill that just brings out the natural flavors in food and I have found that I need less spices on dishes like this one.
4 boneless chicken breasts, cut into cubes
2 Red Bell Peppers, seeded and cut into wedges
2 Yellow Bell Peppers, seeded and cut into wedges
1 box Mushrooms, wiped clean
1 box cherry tomatoes, rinsed
1 onion, cut into wedges
1 can Pineapple chunks
1 package bamboo skewers
Once all your items are cut into wedges, start threading them on your skewers – leave enough room to be able to grasp end to turn
Brush or drizzle oil over skewers
Place on grill over medium heat and cook until chicken is done – 15-20 minutes depending on the size of pieces
Turn skewers one quarter rotation every five minutes while cooking to keep from burning