Happy Monday everyone! It’s officially our last week in SLO–I cannot believe how quickly the last few months have gone by! Unfortunately, last week was filled with way too much packing. Ugh. I’ve realized that I’ve never had to really pack before. You know, the kind with boxes and newspaper and tape… Nope, I’ve always just been able to throw it in the car and go. So far, the longest I’ve lasted is 3 hours of non-stop packing–I just don’t have the stamina! But at least it’s let me catch up on my pandora listening, I suppose…
After all that packing, it’s been so tempting to eat out every. single. night. The house is a disaster, and I just want out after spending all day inside. But, this constant eating out is not too friendly on the waistline or the wallet, so I’ve been trying to sneak in a little home cooking every once in awhile at least! And since neither of us have really been in the mood for cooking, easy, streamlined meals are a must.
With summer here, kebobs have been been on my list to make for awhile. They look so fancy, but are really one of the simplest summertime meals to make.
We went with a pretty classic combo this time–chicken, bell peppers, yellow onion, and a few serrano peppers for some added heat (I really want to make dessert kebobs next time!).
The key to kebobs is taking into account the varying cooking times of what you’re putting on the skewers. Because the chicken takes longer to cook than the peppers, I recommend cutting larger chunks of the peppers/onions to balance out the grilling time.
Of course, I didn’t follow my own advice the first time and cut the veggies way too small–oops!
Also, make sure you soak the skewers in a bowl of water before adding the meat/veggies–no one likes a burnt kebob!
Spicy Teriyaki Chicken Kebobs
Serves 4-6 peoples (makes about 15 kebobs)
Ingredients:
15 wooden or bamboo skewers, soaked in water
4 medium chicken breasts, cut into 1 inch chunks
5 bell peppers, cut into large chunks
2 yellow onions, cut into large slices
2 serrano peppers, cut into large chunks
2 14oz. bottles spicy teriyaki sauce (we used this and it was great!)
Steps:
Assemble kebobs by skewering 5-6 onion chunks, 3-4 bell peppers, 1-2 serrano peppers, and 2-3 pieces of chicken in an alternating pattern. I usually stick to the same pattern to make it easier.
Place kebobs in 2 large baking dishes and pour 1 bottle of teriyaki sauce over over each one. Cover and refrigerate until just before you’re ready to grill, or at least 2 hours.
Heat grill to desired temperature.
Place kebobs on the grill and cook until chicken is cooked all the way through and veggies are charred, about 5 minutes per side.
Serve immediately, and enjoy!
Time: 2 1/2 to 3 hours (including marinating time)
