Meals with Mike: Grilled Chicken Kabobs and Italian Pasta Salad
We’re happy to share the next recipe in the Meals with Mike series! QSC Member Mike Kelly joins us monthly for a live cooking demonstration, and we’ll be sharing the recipes here on our blog for those who aren’t able to make it in person.
This month’s recipe included Grilled Chicken Kabobs, accompanied by Italian Posta Salad. You’ll find both recipes below - enjoy!
Chicken Kabobs
Serves 4
Ingredients:
1/4 cup olive oil
1/4 cup low sodium soy sauce
3 Tablespoons lemon juice
2 Tablespoons brown sugar or honey
1 Tablespoon Worcestershire Sauce
2 cloves of garlic, minced
1 teaspoon of Italian seasoning or dried Oregano
1/4 teaspoon black pepper
1 1/4 pounds of boneless, skinless chicken breasts cut into 1 inch cubes
1 small zucchini sliced into 1/2 inch rounds
1 small yellow squash sliced into 1/2 inch rounds
1 Red bell pepper cut into 1 inch pieces
1 Orange bell pepper cut into 1 inch pieces
1 small Vidalia or yellow onion cut into chunks with a few layers still together
1 1/2 Tablespoons olive oil
Salt and pepper to taste
Instructions:
1. If using 8 12 inch wooden skewers, soak them in warm water for at least 20 minutes.
2. Combine the chicken marinade ingredients in a zip-top bag or bowl. Squish to mix in the bag or whisk if using a bowl.
3. Add the chicken pieces to the marinade and mix to ensure all the chicken is coated with marinade. Refrigerate for at least 30 minutes and up to 4 hours.
4. Place the veggies in a bowl and drizzle with olive oil, salt and pepper. Mix gently so the onion layers stay together.
5. Put the chicken and veggies on the skewers dividing evenly between the skewers and arranging veggie pieces between chicken pieces. Discard any leftover marinade.
6. Grill over medium heat (350-400 F) for 12-18 minutes, turning every few minutes with tongs and an oven mitt.
Note: To cook in the oven, Line a rimmed baking sheet with parchment paper. Place skewers on the baking sheet and bake at 425F for 24-30 minutes, turning occasionally.
Corn Salad
Serves 4
Ingredients:
8 oz. tri-color rotini pasta cooked iaw package directions, drained and rinsed with cold water until cool
1/2 pound of diced ripe tomatoes, or 1/2 of 15 oz. can drained diced fire roasted tomatoes
1/3 cup pitted and diced Kalamata olives
3 sun-dried tomatoes in oil, drained and chopped
1/3 yellow bell pepper, diced
1/3 red bell pepper, diced
3 Tablespoons diced red onion or shallot
4 oz small fresh mozzarella balls
1/3 cup Italian style salad dressing (we’re using Newman’s Zesty Italian)
2-3 Tablespoons shredded Parmesan cheese
1/4 teaspoon black pepper
Instructions:
Combine all ingredients in a large bowl. Add salad dressing and toss to coat.
Notes:
1) Optional ingredients include a minced garlic clove, ¼ cup chopped parsley, and/ or 1 Tablespoon drained capers
2) Crumbled Feta cheese can be substituted for the mozzarella balls.
Enjoy!
