Food Blog : On the Grill

Wow ! September is here and ready for a Labor Day party with these grilled Kabobs – perfect with my Corn Salsa from yesterday -so check it out. Here at

  • 2 lbs chicken breast, cut into 1/2 – 1 inch pieces
  • ▢drizzle of olive oil
  • ▢green bell pepper, cut into 1/2 -1 inch pieces
  • ▢red onion, peeled and cut into 1/2 – 1 inch pieces
  • ▢fresh pineapple, cut into 1/2 – 1 inch pieces
  • ▢8-12 slices center cut bacon, cut into 3 shorter pieces
  • ▢1/2 cup your favorite bbq sauce
  • ▢minced fresh parsley, for garnish
  • ▢pinch of black pepper, for garnish

If using metal skewers, no prep is needed.  If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn too much.

  • Mix up in a bowl your favorite rub or spice mix and toss you chicken in before cooking. . Or you can also marinate your chicken before threading onto skewer’s. An easy marinade ( Italian Dressing)
  • The wrap bacon pieces around the chicken, in a “C” shape, with the chicken inside.  Thread bacon wrapped chicken, peppers, onion, and pineapple onto kabob skewers, alternating as desired.


  • Lightly oil grill grates and heat over MED-HIGH heat.  Grill kabobs 8-11 minutes, turning every few minutes, until cooked through and lightly charred on all sides.  Baste with bbq sauce on both sides and cook 1 additional minute on each side to caramelize.  
  • Once cooked (using either method), sprinkle kabobs with a bit of fresh parsley and extra black pepper (if desired). Serve with extra bbq sauce and enjoy!

Vegetable Kabob

  • 12-inch-long wooden skewers
  • ¼ cup dry white wine
  • ¼ cup honey
  • 3 garlic cloves, minced
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil 
  • 1 ½ teaspoons pepper
  • 1 teaspoon salt
  • 16 cups assorted cut vegetables

Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade. Thread on skewers and Grill.

Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.

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