If kebabs are suggested as the menu item for the evening, I usually turn up my nose at it. The meat needs to be marinated, everything needs to be cut and assembled, the grilled has to be fired up and it just seems like a lot of work for flavors that are usually pretty boring. Well it turns out, I may have just been doing Kebabs wrong this whole time. My mom wanted kebabs for dinner so I went on the hunt for something different. What I found was different, fun, easy and delicious.
The original recipe comes from flavorthemoments.com and is pretty much unchanged because it turned out so well. The big change is from the red onion to a sweet onion mostly because I really dislike red onion. Feel free to change it back if you fancy.
Ingredients: (for ~4-6)
For the marinade:
- ¼ cup balsamic vinegar
-2 tablespoons extra virgin olive oil
- 2 tablespoons honey
- 1 small clove garlic, minced
- 1 teaspoon fresh lemon juice
For the skewers:
- 2 large Chicken breasts, about 1 lb., seasoned w cut into 1" chunks
- 1 very large Peach, seeded and cut into 1" chunks
- 1 medium Red Bell Pepper, seeded and cut into 1" pieces
- ½ of a medium Yellow Onion, cut into 1" chunks
balsamic glaze, for serving (optional)
Instructions:
1. The marinade: Place the balsamic vinegar, olive oil, honey, garlic, and lemon juice in a small bowl and whisk until combined. Place the chicken in a large zip top bag or bowl, and pour the marinade over it. Toss the chicken in the marinade until it's well coated, and seal the bag or cover with plastic wrap. Refrigerate for up to 4 hours or overnight. 1 hour before ready to grill, remove the chicken from the refrigerator and allow to stand at room temperature as it will cook more evenly if it's not cold. Skewer the chicken chunks on the wooden skewers, alternating with the peach chunks, red bell pepper, and onion. Let stand in the marinade while you preheat the grill.
2. Preheat the grill to medium heat, and oil the grill grates to prevent sticking.
3. Grill the skewers about 3 minutes per side, or about 12-15 minutes total.
4. Remove from the grill and serve with the balsamic glaze and quinoa or rice.
5. Enjoy!
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