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