Wednesday, May 11, 2011

Chicken and Kielbasa Kabobs

I've been on a kabob kick lately.  What's not to love about grilled meat and vegetables on a stick?  *crickets chirp while tumbleweeds blow across the dusty dirt path.  If you're lucky, you'll see Clint Eastwood standing in the background with the theme music from "The Good, The Bad, and the Ugly" playing *  Exactly.  There's not a lot of argument here.  They are wonderful.  I found this recipe in a Taste of Home cookbook, and I liked it.  I've never really thought to put kielbasa on kabobs, but it was great.  My son was a bit standoffish until we told him they were super-sized hotdogs.  He scarffed those down in seconds flat.  You might, too.
Chicken and Kielbasa Kabobs:
source: Taste of Home Annual Recipes 2011

1/4 c unsweetned pineapple juice
1/4 c cider vinegar
1/4 c canola oil
2 T sugar
2 T soy sauce
1/2 t garlic powder
1/4 t lemon-pepper seasoning
2 lbs chicken, cut into 1 inch cubes
1 lb smoked Keilbasa, sliced
1 can (20 ounces) pineapple chunks (I actually used the juice from this for the marinade
1 medium red pepper, cut into chunks
1 red pepper, cut into chunks

Combine the first seven ingredients in a bowl.  Remove 1/2 c for basting.  Divide the rest between two Ziplock bags.  Add the chicken in one of the bags.  Add the Keilbasa, vegetables, and pineapple into the other bag.  Refrigerate it for at least two hours.

Skewer the meat, vegetables, and pineapple onto wooden or metal skewers.  You can add any other vegetables you'd like as well. 

Preheat the grill to medium heat.  Cook for 10-15 minutes, or until the chicken is no longer pink.  Rotate the kabobs every few minutes for even grilling.  Baste with the remaining marinade while you are grilling. 

Serve with rice or pasta, fresh fruit, and a salad or something.  :)

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