kabobs. with pacific inspiration.

Although grilling in the rain is not ideal, the flavor of food cooked over the fire is incomparable. These kabobs are all Jenika's doing, they are flavorful & easy-- so thanks Jenika for sharing.  Serve the kabobs over basmati rice & with some iced cold Maine brews. 

chicken, pineapple & red onion.

makes approx. 8 skewers

1 lb. boneless skinless chicken breast, cut into 1" chunks

1 cup hoisin sauce

--Combine in a bowl & marinate for at least an hour, up to overnight in the refrigerator.

1 pineapple, cut into 1" chunks

1 red onion, cut into 1" chunks

sea salt & cracked pepper

--Alternating the chicken, pineapple & red onion, string onto skewers (metal or pre-soaked wooden skewers).

--Preheat a grill pan over high heat. Cook skewers for 5 minutes, flip & continue to cook for another 4-5 minutes until the chicken is cooked through. 

veggie skewers with a lime-garlic dressing.

makes approx. 8 skewers

The veggies can really be up to your preferences or seasonal availability.

1 zucchini, sliced into 1/2" chunks

1 red pepper, cut into 1" chunks

1 green pepper, cut into 1 " chunks

1 cup cherry or grape tomatoes

the juice of 1 lime

1 clove garlic, minced

1/2 cup cilantro, chopped

3 TBL pineapple juice

2 TBL olive oil

sea salt & cracked pepper

--Whisk together the dressing in a large bowl & add the veggies.

--Alternating the veggies, string onto skewers (metal or pre-soaked wooden skewers).

--Add the leftover marinade into a small pan & cook on high heat for about 2 minutes, then reserve in a bowl for basting the veggies over the fire. 

--Preheat a grill pan over high heat. Cook skewers for 5 minutes, flip & continue to cook for another 4-5 minutes until the veggies are tender;  basting in the last few minutes of cooking.

happy eatings & cheers!