To me, there is nothing better than kabobs grilled outside during the summer. I know, it’s still May but it sure feels like late July or August around here with the heat and all. I’m already thinking about Memorial Day foods like grilled corn on the cob, dogs and cold watermelon.
This kabob recipe is one we like and I enjoy grilling it often. The chicken has a wonderful flavor from the marinade and grilled over an apple-wood fire – oh my goodness. My lips are smacking as I write. Try this one next time you feel like a mouthful of sweet, tangy goodness. Enjoy!
1/2 cup soy sauce
1/3 cup lemon juice
2 tablespoons Worcestershire
1 teaspoon onion powder
1 tablespoon brown sugar
2 tablespoons dry mustard
1/2 teaspoons salt
1 tablespoon black pepper
1 teaspoon chopped fresh parsley
3 garlic cloves -minced
1/4 cup Wesson oil
4 large boneless chicken breast, cut into bite size pieces
Combine above ingredients and place into a large resealable bag. Refrigerate for 2 to 3 hours.
Add any or all of the following the last hour: Button mushrooms, red or green bell peppers squares, cherry tomatoes, yellow squash slices, small pearl onions or pineapple chunks.
Place on wooden skewers (soaked for 5 hours), metal skewers or in the newfangled grilling baskets. Grill over medium fire basting with the marinade a few times, 4 to 7 minutes each side or until chicken is done.