Foodie Friday: Delicious Chicken-Kabobs

Good Morning!!


Did you feel the earthquake this morning where you are??  It was a pretty scary 30 seconds here!  Some items fell off my walls!


I've been slacking in the recipe sharing department (and the laundry department, dishes, dusting, etc), but I think I'm actually coming up for air this weekend!  Could be because I will enjoy an entire week off starting Sunday!  YAY!






Here's a recipe that I whipped up for dinner Wednesday this week.  It took 5 minutes to prep, marinated in the fridge all day, and took 20 mins on the BBQ.




Honey-Teriyaki ChickenKabobs


1.5 lbs boneless skinless chicken breast, cubed

1 each  red pepper/yellow pepper/red onion, cut into large sections

10 white mushrooms, halved

3 tbsp olive oil

2 tbsp liquid honey

2 tbsp Epicure's teriyaki rub 

2 tbsp Epicure's white balsamic vinegar

1 tbsp Epicure's minced garilc (Or substitute 1-2 fresh cloves)




Combine top 4 ingredients in a large container with lid, this will make the marinating process easier.

In a small bowl, whisk bottom 5 ingredients together until smooth.  (Sidenote: It will make your life and prep time shorter if you get the honey out of the fridge and let it get to room temperature... It took me forever because it was so thick from being in the fridge!)

Drizzle marinate over the chicken/veggies.  Cover the large container with the lid (make sure its on tight) and then shake.  Place this in the fridge for a few hours, I left it all day as I threw it together at 6am...  I would suggest if someone is home to give it a mix every now and then.

You will need to soak 12-16 wooden skewers in water for a little while, this will prevent them from burning (I learned this recently and its such a great tip!).  Fill the skewers and BBQ for approximately 20 minutes paying close attention as the honey will predispose these babies to burn.

That's it!  Absolutely delicious and the kids loved them too!  Serve with rice or quinoa salad... yum!


Enjoy!





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