Grillmaster

Here is the recipe that saved us yesterday!  I had already planned on having kabobs on the grill and had already been marinating the chicken and veggies all day.  I had planned on having rice alongside to complete the meal, but we were so pleased with the flavor that we didn't miss it. 

I made two portions of the marinade.  One for the chicken and another for the veggies.  I marinated everything in separate ziplock bags for 24 hours.  I soaked my wooden skewers in water for about 4 hours to make sure they didn't burn.  I did not marinate the mushrooms -- I wasn't sure if they would hold up to being soaked in liquid for a long period of time.  Comments on this????? 

Chicken and Veggie Kabobs Marinade

1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon black pepper
2 garlic cloves, minced

3 chicken breasts, cubed
1 green bell pepper
large handful of cherry tomatoes
1/2 package of button mushrooms
1 onion, quartered with stem left in tact
3 rings of sliced pineapple


1. In a large bowl, whisk together the vegetable oil, honey, soy sauce, black pepper, and minced garlic cloves. 

2. Pour into a large ziplock bag.  Add cubed chicken and vegetables.  Marinate in refrigerator up to 24 hours.

3. Save a little bit of the vegetable marinade to baste over kabobs during grilling process.


Marinated kabobs fresh off the grill

I took some pictures of tonights meal, too.  I guess we will be using the grill the whole weekend!  Tonight we went freestyle and had some portobello "burgers" with a vegetable medley of zucchini, mushrooms, cherry tomatoes, and bell pepper.  It was delicious!  

Shea, the grillmaster

Two portobello mushrooms, one burger patty, and lots of vegetables.  The vegetables were seasoned with salt, pepper, and EVOO.