Ginger-Garlic Chicken (or Steak) and Veggie Kabobs Recipe

‘Tis the season for grilling. Honestly, for me, any season is a good season for grilling. The frigid temperatures and snow-covered ground have never stopped me from lighting up the grill. The only difference is I have to follow up the meal with a good cup of hot chocolate.

But, you know, there’s still just something about this time of year that makes grilling so good! Maybe it’s just the fact that you can walk around the neighborhood and smell everyone cooking their dinner. It fixates me.

Despite loving grilled food, I have to admit, I’m still a little bit intimidated by grills. Growing up, my dad was the one who cooked all the meat in our family – just seemed like a “manly” thing or something. It is definitely an aspect of cooking that I’d like to start focusing on so that I can eventually hold my own.

Anyway, even though I’m not a pro when it comes to all that is grill, I do have a nice little kabob recipe that I absolutely love. It’s simple, it’s flavorful, and dare I say, healthy?

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Ginger-Garlic Chicken and Veggie Kabobs

Course Dinner, Grilling

Author Christina Lakey

Ingredients

• 1 pound chicken breast
• 1 red onion
• 2 red bell peppers
• 2 small zucchinis
• 3-4 tablespoons olive oil
• 4 cloves garlic minced
• 1 tablespoon ginger 2 ounces, peeled and minced
• Salt and pepper to taste

Instructions

1. Cut chicken into 1-inch cubes and place in medium bowl.
2. Cut off each end of red onion, and then cut in half vertically. Peel off the outermost layers. Cut each half horizontally. Then cut four equal sections vertically. This will create approximately 1-2 inch pieces.
3. Cut off top and bottom of bell peppers. Core. Then cut vertically into four sections, and then again horizontally to make approximately 1-2 inch pieces.
4. Cut zucchini in half. Slice approximately 1 inch wedges.
5. Combine all vegetables in a separate medium bowl.
6. Add half of the olive oil, garlic, and ginger to each of the bowls. Add salt and pepper to taste. Toss mixture to coat. You can cook immediately or allow to marinate for about four hours.
7. Load 6 to 8 skewers with the chicken and vegetables, alternating in a pattern so that the flavors will blend together during cooking. Make sure the pieces are touching, but not packed overly tight which may interfere with cooking. Cap each skewer with either a bell pepper or an onion.
8. Preheat a grill to medium heat. Lightly oil the grill grate.
9. Load the grill with skewers and close the lid. Cook for about 5 minutes and then rotate skewers to the other side. Cook for an additional 3-5 minutes, or until the meat is cooked and the vegetables are softened.
10. Serve with rice.

Recipe Notes

Quick tips:
I like to keep the meat and vegetables on the smaller side. I find that they cook more evenly and stay juicier.
Change it Up:
Use steak instead of chicken for the meat, or a combination.