This post may contain affiliate links, but all opinions are my own.
Summer is coming to a close around here which I’ve got some mixed emotions about. Fall use to be one of my favorite times of year, but since my Dad’s passing last fall, this year has been hard with reminders of him and everything about last year. Like always I’ve got a whole mile long list of things I want to share “some day” but the time never seems right, or it seems silly to post things. BUT it doesn’t seem silly to share a good recipe! We all need to eat, and a good recipe helps us all! So here’s a recipe that my Mom and Dad would make a bunch when us kids all lived at home.
My Dad would cook these in the oven, keeping an eye on it and rotating it as needed. I love that you don’t need to have this great meal just in the summer! Besides the fresh ingredients you probably have all the spices on hand too. It’s a simple recipe that is so delicious and can be easily customizable.
My little helper Violet is so tiny and ALWAYS wants to help whenever we are making something in the kitchen! This one was easy to help with because Dallin had already cleaned and cut the chicken the night before so we just had to make the marinade that morning and add it to the bag of chicken.
We love these kebabs with peppers, pineapple, mushrooms and purple onion but you could add more veggies or meat depending on what’s in your fridge or what you’d prefer!
We also love to grill up some peaches and corn on the cob when we make these for a quick side and dessert it makes the perfect meal!
Well now I’m off to the store to get the ingredients for this dish again because it’s just that good! haha It’s seriously so good, allergy friendly and healthy too! Here’s some things that will come in handy for this recipe: wooden or metal skewers, meat thermometer, a grill makes it super fast, but you can obviously make them in the oven too! All the supplies can be found HERE!
Grilled Chicken & Veggie Kebabs
Ingredients
- 1/3 C. vegetable oil
- 1/4 C. fresh or bottled lemon juice
- 2 T. soy sauce
- 1 clove garlic finely minced
- 1/2 tsp. dried oregano
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2-4 chicken breasts cut in to large, bite-sized pieces
- 1 large red onion cut into large pieces
- 2 large green peppers cut into large pieces
- 1-2 pineapples cut into large pieces
- 1 pkg. baby bella mushrooms leave whole
Instructions
- Combine vegetable oil, lemon juice, soy sauce, garlic, oregano, salt and pepper in a resealable gallon-sized bag. Place chicken in bag and make sure all pieces are covered. Marinate chicken in the refrigerator for at least 3 hours, and up to 12 hours.
- If using wooden skewers, let your skewers soak in water for at least 30 minutes before grilling to prevent burning. While skewers are soaking, prepare vegetablest . Thread chicken and veggies on skewers. Be sure to portion out ingredients if you have a lot to make sure you don't cross contaminate, and you can eat left overs safely. Thread chicken, onion, pepper, pineapple, and mushrooms on your sticks until you run out of ingredients.
- Heat grill to medium heat. Place skewers on preheated grill and cook 7-8 minutes per side or until chicken is no longer pink in the middle and registers 160 degrees F. on a meat thermometer.
- Remove from grill and serve.
