It is finally dry

By: 
Keith Bryant
The weekend turned out to be better than expected. Got a lot of yard work done on Sunday and am back into my routine of walking at 5:30 a.m. 
 Sharon has been planting our small garden and she wanted me to cook this weekend. I had a gift from someone at Christmas time that I just hadn’t taken out of the box yet so I decided to break it open and make some chicken kababs.
 The kabab has been around for centuries. It was easy to cook on a skewer or piece of wood over an open flame in small spaces. The traditional meat used in making an original kabab was lamb. Today you can find almost any type of meat you want on a kabab. 
 The word kabab comes from the Aramaic word to burn, char, or roast. When you see the large piece of meat to make Gyros, it is called a doner kabab.
 First of all, the kabab is a fast cooking food. When cooking them start with a hot grill to get that nice char on the outside. This is also a great choice when camping as you can put them in Ziplocks and throw them on the grill after getting to the campground. 
 Make sure you cut your meat into even pieces, so they are all cooked at the same time. You can add whatever you want to the skewer just remember the meat will cook fast and the veggies might not be done that quickly. You may want to do them on separate skewers.
Marinated chicken kabobs
Ingredients
2.5 lbs. boneless skinless chicken breasts, cut into 1” cubes
2 red pepper, cut into cubes
1 yellow pepper, cut into cubes
1 red onion, cut into cubes
1-pint cherry tomatoes
1 squash, 1/2″ slices
2 zucchinis, 1/2″ slices
Balsamic marinade:
¼ cup soy sauce
¼ cup olive oil
1 tablespoon honey
1 teaspoon dry basil
Salt and pepper
Directions: 
 In a small bowl add soy, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
 In a large bowl, add chicken cubes and half the mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 20 minutes to marinade. 
 Preheat grill to medium high heat (375-400 degrees F).
 Remove the chicken from the refrigerator and start to assemble the kabobs.
 Alternate veggies with chicken on a skewer until everything is used up.
 Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
 Remove from grill.
 Serve!
 

 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

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