|Grilled Chicken Kabobs with Vegetables|
|Our Weber Kettle is perfect for grilling kabobs and the aroma draws our children from all corners of the cul-de-sac.|
After many encounters such as the one described above, we acquired all of the necessary materials for getting one step closer to becoming 'driveway people': a weber kettle, camping chairs, colorful solo cups, and a folding table. Our first attempt was even more successful than we anticipated; the chairs were comfortable, the food was delicious, the flies were tolerable, and, despite that fact that just a few hours earlier it had been 140 degrees in the shade, as the sun began to set a slight breeze picked up and it actually felt cool. As if that wasn't enough, our four children and their friends were magically drawn to our property for food, fun, and four square. My husband even threw out a tentative "Howdy!" to a few passerbys.
|Kabobs can be made ahead of time and chilled.|
|Tabbouleh is a great make-ahead side dish for kabobs.|
Now I guess to become true Texas 'driveway people' I need to grill a large slab of meat such as brisket, but for now I am going to stick to healthy Chicken Kabobs with a side of howdy. Happy 4th of July from Texas! Guess where we'll be celebrating?:)
Grilled Chicken and Vegetable Kabobs with Tabbouleh
serves 2, approximately 397 calories per serving
adapted from You: On A Diet
Chicken and Vegetable Kabob Ingredients:
2 skinless, boneless chicken breat halves (about 4 ounces each), cut into 1-inch cubes
1 teaspoon dried oregano
1/2 teaspoon dried sage
1/2 teaspoon red chili pepper flakes, optional
1 white onion, quartered
12 cherry tomatoes
1 bell pepper, seeded, stemmed, and cut into chunks
12 button mushrooms
1 yellow squash, cut into rounds
1 zucchini, cut into rounds
3/4 cup bulgur wheat
1 1/2 cups boiling water
1 tomato, diced
1 bunch green onions, chopped
1 bunch parsley, finely chopped
1 small bunch fresh mint leaves, finely chopped
2 Tablespoons lemon juice
1 Tablespoon olive oil
Salt and freshly ground black pepper
metal or wooden skewers (if using wooden, soak in water for a few hours prior to grilling)
- To make the chicken kabobs, prepare the grill. Toss chicken with oregano, sage, and chili pepper. Chill until ready to cook. Thread chicken onto skewers.
- To make the vegetable kabobs, thread vegetables onto other skewers.
- Cook on covered grill 3 to 4 minutes per side, or until chicken is cooked through and vegetables are fork tender.
- To make the tabbouleh, place bulgur wheat in medium bowl; add boiling water and mix well. Cover bowl with plastic wrap. Let stand until all water is absorbed, about 30 minutes. Pour off excess water, if needed.
- Add remaining ingredients, except salt and pepper; mix well. Season with salt and pepper to taste. Serve warm or chilled with kabobs.
Linked to the following inspiring blog parties:
Fancy Friday 4th of July, It's A Blog Party, Check Me Out Saturday, Free For All, Pity Party, Sundae Scoop, Not Baaad Sunday, Cookbook Sunday, Sunday Showcase, Savory Sunday, Recipe Swap, More the Merrier Monday, Mouthwatering Monday, Show Me What Ya Got, Summer Link Party, Full Plate Thursday, Weekend Wrap Up Party,