I am itching for nicer weather and I am so excited that everyday it stays lighter just a little bit longer. Every time the seasons change, I look forward to making my favorite dishes of the season. A healthy meal that we eat almost weekly (especially in the summer) is chicken kabobs. I love that I can use whatever I have on hand for meat or veggies and they are always delicious and filling. These sounded so good this week but it is still pretty chilly to stand out and man the grill (although it has been done in even colder temperatures) so I remembered that I had baked them once and I was quite pleased. You won’t achieve so much of the charred flavor but they were still delicious. We served them with a huge salad and half a sweet potato for the perfect meal. Then it was outside to play for a few minutes. My kids are just so happy to get a little fresh air. Enjoy!
Ingredients
- 4 boneless, skinless chicken breasts
- 3 bell peppers
- 1 large onion
- 1 package of mushrooms
- 16 oz. Dressing or marinade (I used Kraft Sweet Balsamic dressing)
- 8 Bamboo sticks
Instructions
- Cut up meat and veggies into even pieces. Place in large bowl and cover with marinade or dressing.
- Cover and place in the fridge for 3-24 hours.
- Preheat oven to 450 degrees. Line jelly roll pan and place cooling rack on top.
- Place meat and veggies on bamboo stick alternating between meat and veggies.
- Baste with extra marinade. Discard the remaining marinade.
- Line up on cooling rack with about an inch between each one.
- Bake for 10 minutes. Rotate sticks.
- Return to oven and bake for an additional 10-15 minutes until chicken reaches 165 degrees or is no longer pink in the middle.
- Remove from stick and serve!
I love kebabs. These sound yum!
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