For dinner we had Chicken Kabobs, Bulgar Wheat, and fresh salad. (the recipes will be at the end)
While Cameron cooked things up on the grill, Kevin took the girls swimming.
|Ingredients for kabobs.|
|Fresh salad makings, everything is from|
our garden or green house!
|Dinner is served!|
|Dad and his girls!|
|This is how Lauren gets around the pool,|
she goes backwards to go forward!
|Hannah showing Lauren how it is done.|
Chicken Kabobs w/ honey marinade.
4 large boneless skinless chicken breasts.
2 large squash (yellow & zucchini)
2 medium bell peppers (red for color)
6 red potatoes
¾ cup honey
3 Table spoons of olive oil
½ cup soy sauce
2 Table spoons garlic minced.
Mix marinade, mix in chicken, place in refrigerator and let sit for a minimum of 2-hours. (letting sit for longer is better for flavor).
¼ and partially cook potatoes in microwave so they are not tough after grilling. Slice squash to ½ inch thick pieces.
Cut pieces of onion and bell peper to fit between the meat, potatoes, and squash.
Cube chicken to ½ inch pieces.
Place all the various pieces on to skews.
Put the marinade in a pot and bring to a boil (this will be used for basting near the end of the grill time)
Heat oven to 450-degrees F or grill. (we like ours grilled)
For best results cook on grill occassionally turning the skews to until chicken is almost done then lightly baste. (basting too early can cause some flare ups on the grill)
For oven cooking at 450 degrees F, cook for 15 – 20 minutes turning often until chicken and vegatables are tender. Brush on marinade and let back for 5 minutes.
Makes 4 -servings.
Credit: We have been making these so long and adding changes over the years. (as a matter of fact Lynda's marinade can actually change each time as her mood suits her, same with the measurements)
Bulgar w/ parsley
1 Table spoon butter
1 cup bulgar wheat
1 can chicken broth (13 ¾ oz) or 1 ¾ cups homemade broth
3 table spoons minced fresh parsley
In medium pan over medium heat melt butter. Add wheat and saute' 3-5 minutes until grains are well coated. Stir in broth, heat to boiling. Reduce heat to low, cover and simmer 10-15 minutes until bulgar is tender and stock absorbed. Stir in parsley.
Makes 4- servings.
Credit: 1984 Glamour Magazine recipe.