Kabobs are the ultimate in traveling meals. You have your veggies and protein all in one convenient skewer, and you can eat it with one hand. I guess the only danger involved is that stick. Kabobs should have a warning label: Not intended for children under the age of 5.
Because those sticks can quickly become swords when you’re a little kid.
The chicken in these kabobs was marinated in a luscious lemon thyme marinade , and grilled over a charcoal grill.
Seriously folks… gas grills are nice, but nothing beats real charcoal. And, by charcoal I am meaning actual wood charcoal. Not those briquets that look like little black rocks.
Just for the record.
So: There are two kabob rules:
Not intended for children under 5
Use real wood charcoal
So go get your summer bargain hunting on!
Sweet. No extra dishes because Aunt Sally doesn’t like anything that grows from a vine.
I trust y’all. Enjoy!
- ¼ cup extra virgin olive oil
- ⅓ cup dry white wine
- 1 tablespoon chopped thyme (fresh)
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 chicken breasts, cubed
- In a large zip top bag, combine all ingredients.
- Allow to marinate at least 4 hours
- Skewer onto kabob sticks with your choice of veggies, and grill until chicken and veggies are cooked and tender.