Chicken Kebabs with Roasted Asparagus

The credit for this meal goes entirely to Lauren. She was walking by the meat counter at Meijer, saw some kebabs in the display case and thought "I bet we could make those better and cheaper" (I think they were selling for $2.99 per skewer). I'll admit I was initially skeptical, because meat skewers do not look very filling. When I see a plate like ours my first thought is always "awesome, but what is everyone else going to eat?". 

No recipe here to speak of just some simple dressings:

  • 2 lbs boneless, skinless chicken breasts, chopped chunky
  • 1 Red Bell Pepper, chopped chunky
  • 1 Green Bell Pepper, chopped chunky
  • 1 medium/large yellow onion, chopped chunky
  • Italian dressing
  • Olive Oil
  • Lemon Pepper
The first thing you'll want to do is to soak your wooden skewers in water for 15-30 minutes. 

Take your chunks of chicken and marinate them in Italian dressing for 10 minutes. Take your peppers and onions, toss them in olive oil and sprinkle with lemon pepper. Fire up the grill, heat it to around 400-450 and grill for 10 minutes, turning three times for even coloring.

As a side dish we made some long grain wild rice, roasted some asparagus (olive oil, pinch of salt under the broiler or on the grill for about 10 minutes) and mixed it together, topped with shredded parmesan.

Lauren made an excellent choice. It was easy and delicious. The chicken was $5, peppers $3, rice $1 and asparagus $3.29, which made 7 skewers and our side dish, which would have probably been around $25 to buy pre-made.

Next time we'll have to cut up a pineapple and include that in the kebabs.