“Heaven on a stick” Kebabs

• ThePhoody

So, this is the crown jewel of your Mediterranean meal, and the kicker is…the seasoning really isn’t Mediterranean at all!!! But holy cow, nobody will care!

I usually make way more kebabs than we can eat. That way I can unskewer them, and refrigerate for a cold chicken salad the next day. These make for killer leftovers.

On a side note, this is a beautiful dish. Not only are the kebabs entirely photogenic, but you will get compliments on them based off how amazing they look. We live in a complex where the gas grills are in the pool area. Every time I grill these, people will stop by and tell me how amazing they look and how great they smell. Once they eat them, all they can say is, “mmmmm” or “Ehrmagherd.”

Prep time: 1 hour

Grill time: 30 minutes

Ingredients

  • 4-5 boneless skinless chicken breasts (connective tissue removed and cubed)
  • Uncooked, deveined, peeled shrimp
  • Bell peppers of varying colors
  • Yellow onion
  • Red and yellow cherry tomatoes
  • The Phoody’s citrus chicken seasoning or a good dry chicken rub of your preference (go for citrus and garlic)
  • Juice of three small limes
  • 0.25 cups olive oil
Cooking directions
1. If using wood skewers, place in hot water bath and let sit for an hour to fully soak. No advance preparation needed if using metal skewers.
2. Prep ingredients. Get creative with the veggies and fruits. Pineapple, mushrooms, yucca, peaches…you name it.
3. Add your favorite dry dry rub or the Phoody’s citrus chicken rub (1 T. Cornstarch,  1 t. Chili powder, 1 t. Salt, 1 t. Paprika, 1 t. White sugar, 0.5 t. Onion powder, 0.5 t. Garlic powder, 0.25 t cayenne pepper, 0.5 t. Cumin, 1 t. Orange zest, 1 t. Lemon zest), lime juice and olive oil to your chicken or shrimp and mix until well coated. Cover with plastic wrap and allow to sit for at least 1 hour.
4. Begin skewering your veggies and meat interchangeably leaving about 1 inch free on each side.
5. Grill over medium flame until chicken is cooked through and veggies are slightly charred.
6. Serve with Greek salad and potatoes (see previous posts).
– The Phoody

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