Grilled Island Chicken Kabobs

We use our grill so much these days, that I now sit and wonder what we ate when we lived in New York and Charlottesville and were grill-less. This recipe was originally for chicken breasts but I decided that I wanted to include some fresh veggies so I figured a kabob was the best  way to go. I cheated and bought pre-made Chicken kabobs at the grocery store but you can always make your own; using whichever veggies you prefer, a cut up chicken breast and wooden sticks. The island marinade is delicious and in the summer nothing tastes better than meat that has been charbroiled.

Adapted from: Melskitchencafe.com

You Will Need:

• 1/3 cup vegetable oil
• Juice from 2 freshly squeezed lemons
• 1 1/2 Tbsp soy sauce
• 1 garlic clove, finely minced
• 1/2 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper
• 2 Pre-made Chicken kabobs

Here We Go:

• Combine all ingredients, except chicken kabobs, in a large airtight plastic bag
• Shake well until the marinade is well mixed
• Add the kabobs to the plastic bag so that they are covered by the marinade and seal the bag tightly. Refrigerate and marinate overnight if possible. If not, I would suggest marinading for at least 1-2 hours at the minimum)
• Preheat a gas or charcoal grill to medium heat
• Grill the chicken kabobs for 6-7 minutes per side (depending on how thick the chicken pieces are), until the chicken is no longer pink in the center (if you have a meat thermometer, the chicken should register 165 degrees)
• Tent with foil and let the chicken kabobs rest for about five minutes before serving

Serves 2
Happy Feasting!