Whether tailgating or grilling from the comfort of your back deck, here is a kebab recipe that is sure to impress everyone.
Photo: Lalada/PEXELS
Feature Impact - Football, family, friends and food are a winning combination during tailgating season, especially if your recipe game is locked in.
"Dammit, Jim, that smells good," Roger said, pulling another Michelob Ultra out of his cooler as the gentle fall breeze pushed the aroma from Jim's grill in his direction. The smell of animal fat and marinade sizzling over hot charcoal was intoxicating. "What you got over there?"
As he stood up, Jim's daughter, Anna, and her husband, KeyShaun, entered their lot, rolling a YETI cooler filled with adult beverages. Wearing an orange & blue vintage Chief Illiniwek apron, he lifted the lid to the grill and flipped 10 skewers of chicken and vegetable kebabs.
Jim grinned. "Kebabs. I got one with your name on it."
Whether you're feeding a hungry crowd in the parking lot around the State Farm Center or putting together a savory plate to enjoy while you chill on the sofa waiting for the start of an Illini football game, these recipes bring plenty of flavor and keep the energy going until the final whistle.
Tailgating and grilling go together like touchdowns and victory dances, and some of the best game-day recipes are the ones you can make well ahead of kickoff so you aren't rushing around to get ready. These sweet-and-smoky grilled chicken kebabs can be prepped and marinated up to eight hours in advance, so all you need to do is pull them out of the fridge and get them to the grill.
With lean protein from the chicken, plus vitamins and fiber from a generous amount of bright, colorful vegetables and fruit, this recipe is a score for more than your taste buds with this tasty recipe from Culinary.net.
Fire Up the Grill for Mouthwatering Chicken Kebabs
Photo: Pixabay
Grilled Chicken Kebabs
Recipe adapted from Dinner at the Zoo
Prep time: 20 minutes
Marinating time: 1 hour
Cook time: 10 minutes
Servings: 4
Marinade:
1/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar or other vinegar
1/8 cup soy sauce
1 teaspoon lemon juice
1/4 cup brown sugar
1 teaspoon minced garlic
salt, to taste
pepper, to taste
Kebabs:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 orange bell pepper, cut into 1-inch pieces
1 small zucchini, cut into 1-inch slices
1 small yellow squash, cut into 1-inch slices
1 red onion, cut into 1-inch pieces
4 wooden skewers
1 tablespoon chopped parsley
To make marinade: In large bowl, whisk olive oil, vinegar, soy sauce, lemon juice, brown sugar and garlic. Season with salt and pepper, to taste.
To make kebabs: In bowl, toss chicken, bell peppers, zucchini, squash and red onion with marinade. Cover and refrigerate 1-8 hours.
Soak wooden skewers in cold water at least 30 minutes to prevent burning. Preheat grill to medium-high heat.
Thread chicken pieces and vegetables onto skewers, alternating ingredients. Cook 5-7 minutes on each side, or until chicken is cooked through.
Sprinkle with parsley and serve.
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