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Wow it’s been awhile since I have had a moment of time to write a blog post. It has been a crazy year so far, work is crazy busy and baseball took up a good bit of my weekend writing time.
It’s been a crazy week and I need something quick and easy, but still kinda of healthy for dinner. My son is off to his Mother’s, so I was only cooking for two this evening.
This one is super quick and easy and you can put it together the night before, cover and keep in the fridge until dinner.
Cut two bell peppers, red, yellow or green, whatever you have on hand, into 1 inch pieces. Cut the onion in half and then quarter into 1 inch pieces as well. Last dice up the chicken breast into 1 inch cubes.
If you are using metal skewers you are ready to assemble. If you are using bamboo skewers, be sure to soak them in water about an hour before using so they won’t burn up on the grill.
Putting together the Kabobs
Then slide the ingredients onto the skewers. Alternate between pepper, onion and chicken until you use it all. Should take 4 skewers to avoiding overcrowding. Hit all sides of the kabobs with salt and pepper, about 1/2 teaspoon of each.
Put the kabobs onto a sheet pan. Place a 1/4 cup of Greek Dressing/Marinade into a small bowl. Using a silicone brush, coat the kabobs on all sides. You could now cover with plastic wrap and refrigerate until ready to make dinner.
Grill them Up
I’m going straight to my Vision Pro Series Grill. I think there is nothing like the charcoal taste on these. You could use a gas or pellet grill, or a grill pan indoors if you want.
Gill the kabobs 4 -5 minutes per side, all 4 sides, or until the internal teamperature of the chicken is 165 degrees. Be sure to turn the kabobs often to prevent them from burning.
Plate them up over rice or with a nice Greek Salad for a lighter dinner. I like to drizzle a little more Greek Salad Dressing over the chicken right before serving.