Summer Kabob Recipe

This is the time of year when most people want a great body. In the summer you will want the bikini body to go with the bikini weather. Unfortunately the other thing that goes hand in hand with summer is BBQ cookouts. Pork BBQ, hamburgers, and hotdogs seem to be non-stop at parties.

How do you survive events with your bikini body game on plan? Chicken Kabobs! Grill them at your events or bring them to add to parties you are invited to.

The recipe is simple: Toss your chicken into a gallon ziplock bag with a tablespoon of olive oil. Avoid using commercial marinades as these are often high in salt or sugars! Assemble the kabob sticks. I recommend cutting chicken breast into 2 inch squares and vegetable pieces at 3 inch pieces of alternating bell peppers, onion, zucchini, and mushrooms.

For large groups I recommend getting the shorter 6 inch sticks, and soaking them for an hour in water before adding food. It helps keep the sticks from burning and the short sticks help your food go further at parties where other food is available.

Using a slightly larger veggie than the size of your chicken will help cook the chicken without charring it, help the veggies to be softer and fully cooked at the same time the chicken is done, and keep the chicken from sticking to the grill. After the kabobs are assembled sprinkle with a dry seasoning to add flavor like Mrs. Dash flavor blends or a Flavor God dry seasoning.

Thank you to Aging Evolutionist ~ Samantha Bowman for this month’s recipe