Labor Day Weekend Delicious Kevin Kebabs

It's Saturday the weekend before Labor Day and I decided not to host a big old BBQ but to do just some grilling indoors for myself. My boyfriend Kevin is away on business and my kids-daughter and son in law are off doing their own thing so it's just me alone today. I paired my kebabs with a wonderful sangria I made - red wine infused with lemon, orange and grapes!! YUMMERS!!

I decided to do some grilling and here are my ingredients:

2 organic non GMO fed anitboitic free chicken breasts cut up into chunks

1 green pepper chopped

1 yellow pepper chopped

1 red pepper chopped

1 yellow onion cut up into chunks

1 red onion cut up into chunks

12 grape tomatoes

1/4 cup apple cider vinegar

1 tablespoon lemon juice

2 teaspoons EVOO

seasonings: salt, pepper, garlic powder etc

Wooden and metal skewers

Directions

Rinse the chicken breasts and cut them up into nice sized chunks

Place the chicken into the mixture of apple cider vinegar, lemon juice and EVOO and place in your refrigerator for about 15 minutes.

Cut up all the veggies except the grape tomatoes into nice size chunks

Remove the chilled marinated chicken chunks and begin to assemble your kebab skewers in any arrangement of meat and vegetables you like.

Place each assembled skewer on a plate until all kebabs are assembled

Heat your grill and brush it with EVOO or use a cooking spray

When the grill is evenly hot-I used 375 degrees for my grilling unit

Now place all the kebabs on the grill and allow to cook for approximately 20 minutes (10 minutes per side make sure you turn the kebabs during this cooking time)

Cook until done and all veggies are caramelized

Optional:

Use any leftover vegetables and sautee in a pan with EVOO and a splash of water and a pat of butter.

Prepare some rice-I made a broccoli infused rice but you can use Jasmine or any kind of rice as your side.

Place the sauteed veggies on top of your prepared rice and add one or two kebabs to the finished plate

Enjoy!!