One of my favorite restaurants has a kabob dinner entree that I love and have been duplicating for a few years. Its incredibly easy to make yourself!
For the marinade, here’s my recipe:
1/4 cup lemon juice
1/4 cup olive oil
2 tsp dried crushed rosemary
1/2 tsp salt
1/4 tsp pepper
Cut the chicken into approximately 2″ x 2″ pieces and marinate for about 30 minutes in the refrigerator.
Once you have the chicken prepped, wash your vegetables and stage them on a cloth or paper towels so you can easily get to them while assembling the kabobs.
I tend to use whatever I have on hand, but this time it was sweet peppers, mushrooms, and grape tomatoes. Use any that you like as long as they are firm enough to stay on the kabob.
Also we grill mostly with a Green Egg so I use these circular rods, but there are many options.
Now it’s time to start creating your beautiful kabobs. Don’t worry about them all being the same, just mix and match until you run out of ingredients.
I like to stack them in a baking pan so they can go straight to the grill.
Grill for 3-5 minutes on each side until the chicken is done. We like to eat with a Greek salad and oven potatoes or rice.