Monday, May 23, 2016

Chicken Shish Kabobs

There's something about shish kabobs I love.
It could be that shish kabobs to me are a summer easy grilling food!  Yum!!!
It's not yet summer, and I was too lazy to start up the grill, and so I just cooked the chicken kabobs on a cast iron skillet over the stove.
I cut up nice size chunks of chicken breast, bell peppers, onions (that's all I had on hand).  You can always add other vegetables like mushrooms, tomatoes, zucchini, eggplant, ...
I seasoned the kabobs with (to my taste; I don't have an exact recipe for this; I just seasoned as I please):
  • sea or kosher salt
  • black pepper
  • garlic powder
  • Spice Islands Poultry Seasoning
  • olive oil
  • Worcestershire Sauce
  • lemon & orange juice
I let the kabobs marinade for at least a day, turning them once or twice in the baking pan.  Once I'm ready to cook them, I pre-heat and oil my black cast iron skillet.  I cook kabobs on each side for at least 20 minutes on medium low heat.  I add the marinade to the cooking kabobs as well.  I adjust heat as needed while cooking.

We had our chicken kabobs over a big tossed salad.
Bon Appetit
Julie's Lifestyle ~ Cooking & Crafting with J & J #51