The summer heat has hit Kansas. To cook inside heats my kitchen to the point that my AC can't keep up. As much as I love sitting by the pool and absorbing heat I despise feeling as if I've been in the pool when I haven't, drenched with sweat. One of the best meals to make when the scorching heat is almost unbearable is Kabobs. They're fast, easy, take a very short time to grill, delicious, and provide quite a good amount of protein and veggies to feed many mouths.
What You'll Need
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/4 teaspoon ground black pepper
- 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
- 1 pineapple cut into 2 inch pieces
- 2 cloves garlic crushed
- 5 small onions, cut into 2 inch pieces
- 2 red bell peppers, cut into 2 inch pieces
How To Make It
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.