CHICKEN KABOBS & GRILLED CORN

Sharing one of our favorite meals during the summer – chicken kabobs and grilled corn!

It’s the middle of July, and the kids’ activities are finally slowing down. Thank goodness! When our life was chaotic with four kids in sports/activities, it was convenient to order or pickup ready to eat dinners from Walmart. You can have dinner ready in less than an hour!

Since finishing our outdoor kitchen, we have been grilling out a lot, and one of our favorite summer meals is chicken kabobs and grilled corn. Nick has been making this since Johannah was young, and she’s 14 years old now. There is some prep work for this meal, but it is EASY!

Nick got all of the ingredients, metal skewers, corn holders, and brushes from Walmart!

PREP

What takes the longest for this meal is cutting all the vegetables and preparing the chicken. Easy work, but takes some time. The vegetables are cut into bigger pieces approximately 2 inch pieces. To marinate the chicken, place the chicken in a bowl. Then pour enough extra virgin olive oil so it’s covered in it.

Pour some onion powder into the bowl…approximately 1.5 TBSP.

Then some minced onions…approximately 1.5 TBSP.

Then Italian seasoning…approximately 1.5 TBSP.

You have to mix the seasoning and chicken, so the chicken is evenly covered. Then you start poking the chicken with a fork. This helps the marinade soak into the chicken more. We usually do this since we marinate our chicken for a short period of time (not overnight). Eventually, you place the chicken in the refrigerator to marinade.

ASSEMBLY

Once you’re done marinading the chicken, take it out of the refrigerator.

The Weber roasted garlic and herb seasoning is the secret ingredient. Season one side of the chicken, pat the season down onto the chicken, flip it over, and repeat.

Once you’re done seasoning it, it’s time to start assembling! There’s no special order on what to place on the kabobs. Nick likes to place 2-3 pieces of onions together.