AuthorKevin PetrizioWarm weather is closing in quick! Time to break out the grill and spark up the charcoal. Here is a terrific recipe for you grill lovers. And the whole family will enjoy this. No need to make a separate meal for them. I used a sweet potato for my starch, but you could just as easily use cooked brown rice. My favorite part of this recipe is that it is entirely cooked on the grill. Not much to clean up! Feel free to swap out some of the veggies for ones that you like better. Some people ever put the sweet potato in the kabob itself, but I always end up losing it to the grill!
It is best to cut up all veggies and chicken before assembling the kabobs.
Cut chicken and veggies into 1 1/2 inch pieces. About half the size of a standard business card.
When assembling the kabobs, try to keep the peppers toward the outside of the kabob. They will generally take a little more time to cook.
You should end up with 2-3 individual kabobs per serving depending on how you pack them. Less packed cooks a little faster.
Gently dab on some of the marinade all over and kabobs and let them sit in the refrigerator for at least an hour if possible.
Slice a sweet potato into 1/4 inch thick rounds. (2oz. per serving)
Preheat your grill. You want it to be about 450° when you start grilling.
Dab some of the marinade onto the sweet potatoes and place them on the grill first.
Add all of your kabobs to the grill. Make sure you have at least one good set of metal tongs, two is better for moving the kabobs around.
Flip your sweet potatoes every 5 minutes or so until they soften and have a nice char on them.
Gently roll the kabobs 1/4 turn every 5-7 minutes until they have a nice, even char on them. Keep dabbing with the marinade until finished. It might be necessary to move them to different areas of the grill to get an even doneness. Every grill is different.
Once veggies and chicken have a good char you are all set. Total cooking time should be around 20 minutes depending on your grill. Test a piece of chicken by cutting it open and making sure it is cooked all the way through.
Plate and serve!
This recipe makes 2 servings
Half of the kabobs per serving
2oz. of sweet potato per serving
Count each as: 1 protein - 2 veggies - 1 starch - 1 fat
Ingredients
Directions
It is best to cut up all veggies and chicken before assembling the kabobs.
Cut chicken and veggies into 1 1/2 inch pieces. About half the size of a standard business card.
When assembling the kabobs, try to keep the peppers toward the outside of the kabob. They will generally take a little more time to cook.
You should end up with 2-3 individual kabobs per serving depending on how you pack them. Less packed cooks a little faster.
Gently dab on some of the marinade all over and kabobs and let them sit in the refrigerator for at least an hour if possible.
Slice a sweet potato into 1/4 inch thick rounds. (2oz. per serving)
Preheat your grill. You want it to be about 450° when you start grilling.
Dab some of the marinade onto the sweet potatoes and place them on the grill first.
Add all of your kabobs to the grill. Make sure you have at least one good set of metal tongs, two is better for moving the kabobs around.
Flip your sweet potatoes every 5 minutes or so until they soften and have a nice char on them.
Gently roll the kabobs 1/4 turn every 5-7 minutes until they have a nice, even char on them. Keep dabbing with the marinade until finished. It might be necessary to move them to different areas of the grill to get an even doneness. Every grill is different.
Once veggies and chicken have a good char you are all set. Total cooking time should be around 20 minutes depending on your grill. Test a piece of chicken by cutting it open and making sure it is cooked all the way through.
Plate and serve!
This recipe makes 2 servings
Half of the kabobs per serving
2oz. of sweet potato per serving
Count each as: 1 protein - 2 veggies - 1 starch - 1 fat
