It only feels right to be sharing a grilling recipe now that summer is officially here. The high temperatures are here to stay for a while and I’m not quite sure I’m ready for it. I mean is anyone truly ready for temperatures to soar over 100 degrees? Now maybe if I had a pool with an umbrella shade my thoughts would be a little different. I would be drifting around on a floatie with a cold beverage in hand thankful for warm temperatures. Instead, I’m thinking about buying the kids a small $10 blow up pool so they can stay cool, my have times changed.
Summer also means lots of grilling recipes whether it’s pizza, burgers, hotdogs, grilled vegetables or these easy chicken kebabs. These kebabs were simple to make and most of the prep work can be done the day before. I marinated the chicken overnight to ensure good flavor and the vegetables can also be cut up and stored in the refrigerator until ready to use. Now if you trust your kids with long pointed sticks, feel free to get them to help. Just don’t hold me liable.
The marinade is definitely the focal point of this recipe as it provides the flavor everyone will love. It starts out with Pompeian’s Smooth Extra Virgin Olive Oil, garlic, lemon juice, Worcestershire sauce and more. This version of olive oil is ideal for sauteing, sauces and a stir fry. It’s not overpowering which allows it to enhance the food with a fruity aftertaste and a slight little hint of spiciness. It was the perfect combo for these easy Chicken Kebabs filled with vegetables. You can even substitute out different vegetables like mushrooms, tomatoes, zucchini, squash and corn depending on your tastes.
ENJOY ~ Meagan
Easy Chicken Kebabs
- 1 cup Pompeian Smooth Extra Virgin Olive Oil
- 1/2 teaspoon minced garlic
- 1/4 cup low sodium soy sauce
- 1/4 cup Worcestershire sauce
- juice from 1 meyer lemon
- 1/2 teaspoon salt
- 4 boneless, skinless chicken breasts, cut in half
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1/2 red onion, chopped
In a large bowl combine the first 6 ingredients. Add the chicken and cover it tightly. Then place in refrigerator overnight or let it marinade for at least 4 hours.
Heat a grill to medium/high heat. Oil the grates so food doesn’t stick.
Using a skewer start to slide pieces of meat and then alternate with the vegetables. Place on the grill and cook each side for 2-3 minutes or until chicken is done.
Disclosure: This is a sponsored post in partnership with Pompeian. All opinions are my own and I appreciate your support on the brands that I love.