Chicken & Veggie Kebobs: What to Do with All Those Veggies

We are coming into a season when I can readily and inexpensively fill our house with fresh vegetables.  Given my garden now looks like this it won't be long until vegetables are nearly free!

See all those blossoms?

The tomato invasion begins!

This is also the season to turn off the oven and turn on the grill.  Easy meals like kebobs are back on the menu.

First, soak your skewers if using bamboo. Use whatever fresh vegetables you have on hand. Here I just used onions and green peppers, but other great options include zucchini, cherry tomatoes, or any sort of peppers.

Choose your meat or go vegetarian. Add some mushrooms. Try different marinades.  If I'm using shrimp I like a simple butter and garlic marinade.  For beef (stew meat is often marked down and the cutting is done for you) you might want an Asian.  In a pinch, like the one I had the day I made these, just use Italian salad dressing. These can be made a day ahead of time and stowed in the fridge (a 9x13 pan with a lid is perfect for the longer size skewers). Especially nice if you want time to clean your house for guests.

Kebobs are so versatile and easy that they have become a summer staple in our home.  I think I'll be looking into some metal skewers this year.

Linked to: Ultimate Recipe Swap at Life As Mom