This month Kath Streib and Wanda Kubat-Nerdin are hosting the June ActiveRain Challenge titled "Fork It Over: June ActiveRain Recipe Challenge". Even though it is a cooking challenge, and I am not much of a good cook, I can grill, so even I am able to participate in this challenge.
My wife and I love the way food cooked on an outdoor grill tastes, so during the
Summer months we cook on our Weber gas grill as much as possible. One of the simple dishes we cook on the grill (by we, I mean me) is chicken shish kebabs. We will do various chicken shish kebabs throughout the Summer, but our favorite is chicken shish kebabs we marinate in Italian salad dressing. Even though this is a simple receipt, it does take a little planning, because you need to allow time for the chicken to marinate in the Italian salad dressing for a couple of days.
When we plan to have them during the week we:
- Purchase a couple of boneless chicken breasts
- Cube the chicken breasts
- Put three to four pieces on wood skewers along with
- Cubed large onion pieces
- Slices of different colored bell peppers.
- Place them in a large plastic baggie
- Pour in the Italian salad dressing, normally a large bottle so the chicken is well marinated.
- Then put them in the refrigerator for a couple of day before grilling them
Two days later:
- Take them out of the refrigerator
- Heat up the gas grill really hot, and
- Cook them to our liking
While I am grilling the shish kebabs my wife:
- Slices up green, and yellow zucchini
- Mixes a small bowl with olive oil, Italian
- seasoning, salt, & pepper
- Brush the zucchini with the mixture in the bowl
- Places them in a cooking sheet with a small amount of olive oil
- Sprinkle parmesan cheese on the sliced zucchini
- Place in a pre-heated oven at 350 degrees for 10-15 minutes
Sometimes we will also have a buttered bread roll with this as well.
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