Savory Grilled Chicken Kabob & Corn Relish

Savory Grilled Chicken Kabob & Corn Relish

div class="separator" style="clear: both; text-align: center;"a href="http://2.bp.blogspot.com/-si4rC8g47vE/UAYoT7sUV9I/AAAAAAAAA7s/F4h0bjbYTDk/s1600/CK+Kabob2.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://2.bp.blogspot.com/-si4rC8g47vE/UAYoT7sUV9I/AAAAAAAAA7s/F4h0bjbYTDk/s640/CK+Kabob2.jpg" width="464" //a/divdiv class="separator" style="clear: both; text-align: center;"a href="http://3.bp.blogspot.com/-eadPWgsBfhY/UAYbXv2PSdI/AAAAAAAAA7U/k-6Du6PeQw/s1600/CK+Kabob2.jpg" style="margin-left: 1em; margin-right: 1em;"br //a/divdivspan style="font-size: large;"Did you know that those pre-made chicken kabob at the grocery store have approximately 1/2 chicken breast on it and maybe a couple of chunks of bell pepper and onion for $12 Bucks for 2 Kabobs?  I was looking for something to throw on the grill this week and was floored to see the price they put on convenience.  Having a growing 15 year old son who can eat 2 kabobs, it sure pays off to make them up myself./span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"One thing I do is purchase a package of about 8 chicken filets and then freeze them by the 2pks so I can pull out a couple at time.  I had just pulled one last night and happened to have a red and green bell pepper in the fridge for salads and I always keep red onion on the counter.  All I had to do was soak a few kabob sticks in water for about an hour.  I diced up the 2 breasts and made 4 kabobs using only half of each bell pepper.  That was a lot less than $12 for 2 - I think it was about $3 for 2 chicken breasts and then $1 for the bell peppers.  So that really only cost me $4 for 4 kabobs making it $1 Buck each!/span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Keep those bamboo skewers in the drawer to whip up a kabob to string shrimp, chicken or vegetables on is super easy and makes a great, quick dinner./span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Since I had brown rice for lunch today and don't like to repeat the same ingredients in my meals in a day, I opted for roasting some corn on the cob while the chicken was grilling.  I keep them in the husk and just put them on the top rack.  The husk will keep them nice and moist and it pulls off easily removing the silks with no stragglers. /span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"I cut the corn off the cobb, tossed it with a little coconut oil and a splash of rice wine vinegar for a little acidity.  Then I used the corn as a bed for the chicken kabobs. /span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"My son loves kabobs and switching out the rice with the corn helps sneak in extra vegetables without him realizing it!  Getting a teenager to eat a lot of vegetable is tricky so I do anything I can to sneak them in!/span/divbr /div class="separator"span style="font-size: large;"a href="http://4.bp.blogspot.com/-TjHtZx65WlY/UAYeZvl28KI/AAAAAAAAA7g/Kaj-9Fecx0/s1600/CK+Kabob.jpg" style="margin-left: 1em; margin-right: 1em;"img border="0" height="640" src="http://4.bp.blogspot.com/-TjHtZx65WlY/UAYeZvl28KI/AAAAAAAAA7g/Kaj-9Fecx_0/s640/CK+Kabob.jpg" width="518" //a/span/divdivspan style="font-size: large;" As my kabobs grilled I slathered a secret concoction on it that makes it nice and savory./span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"bSavory Grilled Chicken Kabobs/b/span/divdivspan style="font-size: large;"/span/divdivspan style="font-size: large;"iYields 4 Kabobs/i/span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"2 Chicken Breasts, Large Dice/span/divdivspan style="font-size: large;"1/2 Red Bell Pepper, Large Dice/span/divdivspan style="font-size: large;"1/2 Green Bell Pepper, Large Dice/span/divdivspan style="font-size: large;"1/2 Red Onion, Large Dice/span/divdivspan style="font-size: large;"4 Bamboo Skewers, Soaked/span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"bSavory Sauce/b/span/divdivspan style="font-size: large;"/span/divdivspan style="font-size: large;"1/2 Cup Coconut Oil/span/divdivspan style="font-size: large;"2 Tbsp Coconut Aminos (Soy Replacement)/span/divdivspan style="font-size: large;"1/2 tsp Himalayan Pink Sea Salt/span/divdivspan style="font-size: large;"1 Tbsp Fresh Basil, Chopped/span/divdivspan style="font-size: large;"1 Tbsp Fresh Oregano, Chopped/span/divdivspan style="font-size: large;"1 tsp Fresh Garlic, Minced/span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"In a small sauce pan over low heat, add sauce ingredients and mix together until melted.  Use to brush over Kabobs while grilling.  (Be careful because the oil can make the grill flare up.) /span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"String Chicken and Vegetables on a bamboo skewer that has been soaked in water for at least an hour so it won't burn on the grill.  (Alternate the vegetables and chicken)/span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Season Kabobs with Himalayan Pink Sea Salt and Fresh Cracked Black Pepper.  Place on hot grill and grill on each side approximately 5 minutes on each side, rotating.  While the Kabobs are grilling brush the sauce over the Kabobs to season and keep moist. /span/divdivspan style="font-size: large;"br //span/divdivspan style="font-size: large;"Remove from heat and take off bamboo skewers.  Serve on a bed of brown rice like I did, on a bed of crunchy corn relish!/span/divdivbr //divspan style="font-size: large;"spanStormy /span/span

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