Saturday, July 2, 2011

Grilled Chicken Kabobs Recipe


Grilled Chicken Kabobs with Vegetables
Since moving to Texas three years ago, my family and I have become 'driveway people'.  What are 'driveway people' you may ask?  Well, 'driveway people' are folks who enjoy their driveway for more than just parking their cars and placing their garbage cans on trash day.  'Driveway people' fully embrace all that this slab of asphalt which lies adjacent to the house has to offer.  A place for playing four square, blowing bubbles, exploring with sidewalk chalk, socializing with neighbors, and, my personal favorite, grilling.

Our Weber Kettle is perfect for grilling kabobs and the aroma draws our children from all corners of the cul-de-sac.
Our first step toward becoming 'driveway people' was observing other families who had gathered in their lanes.  We smelled the succulent aroma of charred meat as we walked our dog and then saw people chatting, laughing, and sipping from paper cups.  We tried not to gawk as we passed by and we returned their greetings of "Howdy!" with a wave and a smile, all the while attempting to not seem too Yanky-ish.

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.
My favorite recipe for our 'driveway people' evenings, which we have affectionately deemed 'Grillin' and Chillin', is Chicken Kabobs.  I can prepare this meal in advance in the comfort of my air conditioned kitchen and then sit back and watch the hubby grill.  Throw on a few veggie kabobs, open a bag of salt-and-vinegar chips, and ice down a few baby sodas, and we've got a 'driveway people' party.  Because we rarely have sodas in the house, my kids love the mini-sprites, Dr. Pepper's, and Orange Crush cans that they use to quench their thirst after our rousing games of four square.

Tabbouleh is a great make-ahead side dish for kabobs.
This recipe comes from my favorite healthy foods book YOU:  On a Diet by Michael F. Roizen, MD and, Oprah's main doc, Mehmet C. Oz, MD.  They suggest serving the recipe with tabbouleh which, as opposed to chips, keeps the calories per serving down to 397.  I always double it so we have plenty for leftovers and I often forgo the traditional salty snacks for hummus and pita chips.

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

Tabbouleh Ingredients:
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)

  1. 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.
  2. To make the vegetable kabobs, thread vegetables onto other skewers.
  3. Cook on covered grill 3 to 4 minutes per side, or until chicken is cooked through and vegetables are fork tender.
  4. 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.
  5. Add remaining ingredients, except salt and pepper; mix well.  Season with salt and pepper to taste.  Serve warm or chilled with kabobs.
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4 comments:

  1. Heidi, thanks for sharing this great recipe with Cookbook Sundays! Serves 2, I love that part, there is only the 2 of us here! I am always on the look out for smaller recipes, thanks!

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  2. Hi Heidi,
    I was showing my daughter your recipe and telling her this would be a great one to try, because I know that you are a great cook! It looks like a great recipe. Thank you so much for sharing with Full Plate Thursday and hope to see you again real soon!
    Miz Helen

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  3. Looks delish.

    We'd love you to share your recipes with us at
    Simply Delish Saturday

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  4. Great recipe. We grill kabobs often this is a favorite in our home.
    New follower from Sweets for Saturday.

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