Spring has sprung! Well, everywhere except here in Colorado. The weather report shows snow for tomorrow… Happy Mother’s Day.. NOT!
This is one of the first recipes that I ever cooked – my Nan and Bob always let me use their grill, and cook whatever I wanted, and as a kid this one was my favorite! I remember being 13, and manning the grill outside of my grandparents house thinking I was Bobby Flay or something! As soon as Spring came, Mom was outside grilling, and that always meant Grilled Chicken and Veggie Skewers – one of my favorites! My Mom was always the cook in our house, and always the griller, and always the everything – and no matter what was going on, dinner was always on the table, so I wanted to share this recipe to honor her, and share something special that Mom and I made together.
When I made this recipe to post and share with you, I actually got to make it with my Mom, since she was in town visiting, and it really made it special. So thanks Mom, for all of the life lessons that you have taught me, and for putting up with all of my crap and my temper throughout the years, and more than anything, thank you for teaching me how to cook, and for this recipe! It has always been one of my favorites, and today I am sharing it in honor of you. Happy Mother’s Day! I love you!
Let’s talk about the skewers used to make these kabobs. I like to use chopsticks. They are basically free, just grab a couple extra packs the next time you order chinese food, and more importantly, they are KID FRIENDLY. Chopsticks have a dull end, unlike most wooden skewers you buy at the store, so they are great for kids to enjoy – you don’t have to worry about them poking themselves with the pointy end, and they are a little bit thicker than most wooden skewers, so they hold up better on the grill.
Before you begin cooking, soak chopsticks in a sink full of warm water for at least an hour. It helps to soak them so that they do not burn while on the grill.
1 lb boneless skinless chicken breast, cut into 1″ cubes
2 cups italian salad dressing – make your own, or use your favorite store bought version
1 yellow squash
1 yellow onion
1 each, red, green and yellow bell peppers
Other yummy veggies to add: mushrooms, eggplant, and broccoli
While your chopsticks are soaking, marinate chicken in italian dressing. If you want, you can do this overnight, but at least marinate chicken for 30 minutes to an hour before cooking.
Next, chop up your veggies into 1″ pieces and sort into separate bowls – one for onions, one for zucchini and squash and one for all the bell peppers.
But why can’t I put all my veggies and chicken together in the same bowl? Well, different veggies take different times to cook, so this helps when assembling.[ezcol_1third][/ezcol_1third] [ezcol_1third][/ezcol_1third] [ezcol_1third_end][/ezcol_1third_end]
Once your veggies are prepared, and your chicken is marinated, it’s time to start assembling the skewers. Take soaked chopsticks out of the sink, and start assembling. This is a great job for kids to help with. Skewer one type of vegetable per chopstick, alternating colors of peppers and squash if you want to get fancy and skewer the chicken, being sure not to over crowd the chopsticks.[ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter][/ezcol_1quarter] [ezcol_1quarter_end][/ezcol_1quarter_end]
grilled chicken and vegetable skewers mothers day recipe moms bistro easy recipe It takes about 15-20 minutes for everything to cook, depending on how much you put on your grill. As you can see, we only have a little portable grill, so it took a little longer than 20 minutes for everything to cook. Ohh yeah, and we grilled some corn too, since my Dad won’t eat any other vegetable!
Once your chicken and veggies are cooked, remove from grill, and let rest 5 minutes before unskewering and eating.
I like to eat my grilled chicken and veggie skewers over a bed of rice, like stir fry. Thanks Mom, for this great and easy recipe!