Cooking with David Maciel
Sponsored by Ray’s Food Place, Furber Plaza
As we start the summer months, a lot of fresh veggies come into season. I enjoy making kabobs combining meat and veggies. This recipe calls for chicken, but you can use pork beef or seafood or a combination.
Ingredients
- • 1 pound of chicken breast cut into 1 inch cubes
• ¼ cup olive oil
• ¹/3 cup soy sauce
• ¼ cup honey
• 1 teaspoon minced garlic
• Salt and Pepper
• 1 red bell pepper cut into 1 inch pieces
• 1 yellow bell pepper cut into 1 inch pieces
• 2 small zucchini, cut into 1 inch slices
• 1 red onion cut into 1 inch pieces
• 1 tablespoon chopped parsley
Instructions
- Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
- Whisk to combine.
- Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
- Cover and refrigerate for at least 1 hour, or up to 8 hours.
Soak wooden skewers in cold water for at least 30 minutes.
Preheat grill or grill pan to medium high. Thread the chicken
and vegetables onto the skewers. Cook for 5-7 minutes on each side or until chicken is cooked through. Sprinkle with parsley and serve.
