Sweet & Savory Sunday: Kebobs
My brother-in-law Ryan's parents introduced us to this simple yet delicious meal & its become an Oldroyd family favorite over the years for sure. With the blended flavors of grilled veggies & meat marinated in a zesty dressing, it hits the spot in such a healthy way. A great thing about Kebobs is you can make them to order. More veggies, sure! More meat? Great! Don't like something on the menu? Leave it off!
Meat: Boneless, skinless chicken breasts and/or round steak (figure about 1/2 lb. of meat per person)
Veggies/Fruit ideas: red onion, bell peppers, yellow squash, zucchini squash, white mushroom caps, pineapple, cherry tomatoes
Dressing: Kraft Greek Vinaigrette
Steps:
We like to eat these with a side of Mahatma yellow rice and/or homemade rolls. These also make great leftovers! Enjoy!
Meat: Boneless, skinless chicken breasts and/or round steak (figure about 1/2 lb. of meat per person)
Veggies/Fruit ideas: red onion, bell peppers, yellow squash, zucchini squash, white mushroom caps, pineapple, cherry tomatoes
Dressing: Kraft Greek Vinaigrette
Steps:
- A few hours before assembling your kebobs, cube the meat (keep chicken & steak separate!) and marinade in a little bit of the dressing.
- Soak bamboo skewers in water while cutting veggies to help the sticks from burning on the grill
- Cut up veggies & fruit into good size chunks, rinse & de-stem mushrooms
- Assemble kebobs (still keeping chicken & steak separate since they cook at different rates)
- After assembled, squirt each skewer with some of the Greek dressing to coat the veggies.
- Start grilling the chicken ones first (on medium heat) since they're slower to cook (if you're doing both meats)
- Use a leather workglove to rotate the skewers on the grill
- When done, allow to sit for a few minutes & then dig in!
We like to eat these with a side of Mahatma yellow rice and/or homemade rolls. These also make great leftovers! Enjoy!
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