Thursday, June 4, 2009

BBQ Chicken Kebobs


Our family generally eats each dinner together, believe it or not, which in today's busy hustle and bustle household is a rarity. I generally aim for a 6 p.m. dinner time and usually hit it smack on. My two youngest boys had dentist's appointments after school yesterday at 5:30 - right smack in the middle of dinner hour. I knew I needed something that could be cooked fast on the grill if prepared ahead of time, so chicken kebobs, it was going to be.

After our cross-border trip to Sam's Club in Buffalo, NY, I came back with about 15 lbs. of whole chicken breast, 5 lbs. of chicken breast filets, 20 lbs. of split chicken wings and 4 lbs. of butter, 3 qts of whipping cream, 10 lbs. of shredded mozzarella cheese, 5 lbs. of brick mild cheddar cheese, 5 lbs. of shredded cheddar, a giant bag of sliced pepperoni, and a few other grocery items. As I stated in a previous post, some of the grocery savings are substantial, especially that our dollar is gained back some strength again.

On Sunday morning, I cubed/chopped, marinaded, and prepackaged everything to place in the deep freezer (thank goodness for deep freezers!) If you do premarinade, here's a tip for easy defrosting: make sure you get as much air out as possible before sealing and then squeeze the contents so that the bags is flat. This will help your defrost the meat more evenly and at a quicker rate than if you pack it in a clump.


For this Chicken Kebob:

3 lbs. skinless, boneless chicken breast
4 cloves garlic, minced
1/4 cup extra virgin olive oil
1 tsp. Italian Seasoning
1 tsp. seasoning salt

Combine all ingredients and marinade for at least an hour in the fridge, or freeze in a freezer bag till ready to use.

Soak bamboo skewers in water for 15 minutes and skewer chicken pieces alternating with pepper, onion, pineapple, mushrooms, etc.

Preheat grill and place skewers when hot and cook on medium heat for about 10 minutes on each side. You know your grill, so turn the skewers as they are cooking.

I served this with tzatziki sauce, a Caesar salad, oven roasted potatoes and broccoli.

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