Tuesday, July 17, 2012

Savory Grilled Chicken Kabob & Corn Relish

Did you know that those pre-made chicken kabob at the grocery store have approximately 1/2 chicken breast on it and maybe a couple of chunks of bell pepper and onion for $12 Bucks for 2 Kabobs?  I was looking for something to throw on the grill this week and was floored to see the price they put on convenience.  Having a growing 15 year old son who can eat 2 kabobs, it sure pays off to make them up myself.

One thing I do is purchase a package of about 8 chicken filets and then freeze them by the 2pks so I can pull out a couple at time.  I had just pulled one last night and happened to have a red and green bell pepper in the fridge for salads and I always keep red onion on the counter.  All I had to do was soak a few kabob sticks in water for about an hour.  I diced up the 2 breasts and made 4 kabobs using only half of each bell pepper.  That was a lot less than $12 for 2 - I think it was about $3 for 2 chicken breasts and then $1 for the bell peppers.  So that really only cost me $4 for 4 kabobs making it $1 Buck each!

Keep those bamboo skewers in the drawer to whip up a kabob to string shrimp, chicken or vegetables on is super easy and makes a great, quick dinner.

Since I had brown rice for lunch today and don't like to repeat the same ingredients in my meals in a day, I opted for roasting some corn on the cob while the chicken was grilling.  I keep them in the husk and just put them on the top rack.  The husk will keep them nice and moist and it pulls off easily removing the silks with no stragglers. 

I cut the corn off the cobb, tossed it with a little coconut oil and a splash of rice wine vinegar for a little acidity.  Then I used the corn as a bed for the chicken kabobs.

My son loves kabobs and switching out the rice with the corn helps sneak in extra vegetables without him realizing it!  Getting a teenager to eat a lot of vegetable is tricky so I do anything I can to sneak them in!

 As my kabobs grilled I slathered a secret concoction on it that makes it nice and savory.

Savory Grilled Chicken Kabobs
Yields 4 Kabobs

2 Chicken Breasts, Large Dice
1/2 Red Bell Pepper, Large Dice
1/2 Green Bell Pepper, Large Dice
1/2 Red Onion, Large Dice
4 Bamboo Skewers, Soaked

Savory Sauce
1/2 Cup Coconut Oil
2 Tbsp Coconut Aminos (Soy Replacement)
1/2 tsp Himalayan Pink Sea Salt
1 Tbsp Fresh Basil, Chopped
1 Tbsp Fresh Oregano, Chopped
1 tsp Fresh Garlic, Minced

In a small sauce pan over low heat, add sauce ingredients and mix together until melted.  Use to brush over Kabobs while grilling.  (Be careful because the oil can make the grill flare up.)

String Chicken and Vegetables on a bamboo skewer that has been soaked in water for at least an hour so it won't burn on the grill.  (Alternate the vegetables and chicken)

Season Kabobs with Himalayan Pink Sea Salt and Fresh Cracked Black Pepper.  Place on hot grill and grill on each side approximately 5 minutes on each side, rotating.  While the Kabobs are grilling brush the sauce over the Kabobs to season and keep moist. 

Remove from heat and take off bamboo skewers.  Serve on a bed of brown rice like I did, on a bed of crunchy corn relish!