Summer. The season of eating outdoors, grilling every food item on the planet and spending as much time with my kiddos as I can!
Unfortunately, it’s not summer yet and it’s not yet warm enough to be eating outside. With that being said, it’s almost never too cold to grill. What I love about grilling is that most foods that you grill are simple – they don’t require complex cooking steps, multiple dirty pans and a hot kitchen. Instead of spending hours working on preparing a protein, getting the vegetables “just right” and plating it up – you can just throw it all on the grill and let the magic happen.
Enter: Kabobs. You can “Kabob” literally anything. Any meat, any fruit, any vegetable – and any seasoning. When we do Kabobs we are looking for the most flavor combined with the least amount of work possible and these mouth watering sun-dried tomato kabobs fit the bill perfectly.
If you don’t already have kabob skewer – they are very inexpensive (our 8 pack was $5). We love to make a lot of food – so that the leftovers will serve us in many meals after. When we make kabobs we really jam the meat and veggies tight. It’s better to space them out more evenly, but you must be aware that it takes longer to cook when you cram them together (like we do). I like to pull a piece of chicken off and inspect before deciding to pull the kabobs off the grill.
We hope this simple, easy and delicious recipe will help make your meal planning a little more simple and a lot more flavorful!
Sun-dried Tomato Kabobs
- 8 kebab skewers
- 2 large chicken breasts roughly 2 pounds, sliced into 1/2 inch chunks
- 3 multi-colored bell peppers sliced into 1/2 inch chunks
- 1 large red onion sliced into 1/2 inch chunks
- 1 zucchini sliced into 1/2 inch chunks
- 6 tbsp sun-dried tomato pesto we get ours from aldi, called rosso pesto
- Prepare all vegetables and chicken - place them in a large bowl.
- Mix in the sun-dried tomato pesto sauce and toss throughly. Since all vegetables vary in size, if you feel more is needed for adequate flavor - add it now.
- Skewer the chicken and vegetable mixture. We typically do chicken, pepper, onion and then zucchini until we run low of one of the ingredients - then you can just start layering them in whatever sounds/looks great!
- With the grill turned on to medium-high heat, lay the kabobs on the grill. Cook each side (there are 4 sides) for about 4 minutes each. Pull a piece of chicken off and check to see if it's done.
- Pull the kabobs off the grill and allow them to rest for several minutes, or the chicken will taste very dry.