Last night was the first Spring day we’ve had here in Minnesota, so grilling was a must. Kabobs are one of my favorite meals to grill so that is what I prepared!
Our kabobs consisted of chicken, sweet potato, red bell pepper, and red onion. I usually do the meat separate from the veggies. I’m a germ freak and feel like the raw chicken will poison the vegetables (silly, I know). I’m that person that dirties an extra pan so I can cook my chicken separately before mixing it with my stir-fried veggies.
I diced up the chicken and marinated it a few hours before grilling- I used the Bourbon Brown Sugar Grillmates marinade packet.
The vegetables were just tossed with avocado oil and California garlic pepper. If you want the sweet potato to be easier to put on the skewer, and to be done when everything else is ready, make sure to soften it by microwaving it a little bit first. I microwaved the whole sweet potato for probably 2 minutes wrapped in a paper towel before cutting and putting on the skewers.
Grill until the chicken is done and the veggies are cooked to your liking!
I had my kabobs with a side salad which had arugula, pepitas, freshly grated Parmesan cheese, and homemade balsamic vinaigrette. For the vinaigrette I just mixed EVOO, balsamic vinegar, grated parmesan cheese, garlic powder, and Italian seasoning!