Shish Kebabs (Chicken and Vegetable Skewers)

The easiest way to get children to try new or different recipes is to get them involved in its creation. Shish Kebabs, or  chicken and vegetable skewers, is one of those meals that my children love to help with. The kids love to create their own skewer creations. So course, they will also try to forget those veggies they don’t like. The key for us is to offer a variety of options and ingredients. If you have other meats or vegetables you like better than what is listed, use those.

For skewers, you can choose between metal and wooden skewers. Please remember when using wooden skewers, be sure to soak them in water 1 hour prior to cooking. You don’t want to start a fire in the oven. If you don’t want to heat up the oven, you could grill these skewers out on the grill.

I like to serve my Shish Kebabs with steamed rice or coconut rice(shown in picture). These days, I place the rice on a large platter and top with full skewers. If you have small children or swashbuckling pirates in your house, you will want to serve this meal without the skewers. Remove the chicken and vegetables prior to serving to prevent any accidents.

Shish Kebabs (Chicken and Vegetable Skewers)

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Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

• 1/2 cup soy sauce or Tamari sauce
• 2 Tablespoons brown sugar
• drizzle of toasted sesame oil
• 1 teaspoon ground ginger
• 2 cloves garlic, chopped
• 1 pound chicken thighs, trimmed and cubed in 1 inch pieces
• 2 zucchini, sliced
• 8 oz white mushrooms, stems removed
• 2 bell peppers, seeds removed and cut into 2 inch pieces
• 2 cups pineapple chunks
• 8 oz cherry tomatoes
• olive oil

Instructions

1. Combine ingredients, soy sauce through garlic, for the marinade in a bowl. Pour half of the marinate into a second bowl. Place chicken in one bowl of marinade and the vegetables in the second bowl. Cover and refrigerate at least 30 minutes.
2. Set oven to broil or 375 degrees F, if you do not have a broil feature. Lightly oil a broil pan to prevent food from sticking to pan.
3. Skewer the chicken and vegetables onto wooden or metal skewers. The order isn't important. Place onto the oiled broil pan. Repeat until all skewers are finished.
4. Place the broil pan into the oven on the middle rack. Rotate skewers during cooking to prevent burning and to get an even browning on the food. Once the chicken is cooked through, remove pan from oven.
5. To serve, you can place skewers on individual plates or a larger platter. You can also remove chicken and veggies from the skewers using a fork and serve as indicated above.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 240 Total Fat: 12g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 73mg Sodium: 1106mg Carbohydrates: 20g Fiber: 3g Sugar: 15g Protein: 17g