It's time for "What Can I Eat That's Gluten Free?"
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While I was at Costco a few days ago, I saw they were selling small peppers by the bag. I don't normally fix peppers for anything. My husband can't stand them. He says it's because of the many years he ate in the chowhall while in the military and green peppers were a filler for everything.
Despite my dear one's taste buds, those peppers gave me the urge to buy some shrimp and make kabobs. I suppose you can skewer just about any meat or veggie. I'm personally not fond of tomatoes cooked in this fashion so I limited my "victims" to peppers, lemon-herb chicken, shrimp, onion (ooo, I love cooked onion), and pineapple chunks.
This is what I needed for about 24 kabobs:
3 large chicken breasts, cut up in small cubes and marinate in lemon-herb sauce (recipe below)
If you can cut the chicken when it is still a little frozen it is SO much easier!
40 or so large, raw shrimp
1 can of pineapple chunks
15 small peppers
one onion cut in wedges
Before "skewering", thaw out your frozen shrimp and marinate the chicken pieces 1-2 hours before grilling.
Lemon-Herb Marinade: (This is what I needed to coat the chicken pieces. Make up at least 2 times this amount if wanting to cook 4 whole chicken breasts)
1 large lemon squeezed into a bowl (yes, fresh is really better!)
2 tablespoons olive oil
1 tablespoon sugar
1/2 teaspoon Tabasco
1 teaspoon thyme
1/2 teaspoon salt
1 tablespoon minced onion
Cook over a low-heat grill. I can't stress this enough, because overdone kabobs aren't real tasty. I served these tasty Bobs with rice and a salad of spinach leaves and fresh tomato.