EATING
Kid-Kabobs
Parents are always seeking new ways to get kids to eat their vegetables. If you pay attention to kids and what gets them excited, the job can be easier than you think. This month’s “eating” feature will do just that. It is designed to appeal to the senses which I promise you will translate into lots of crunching of vegetables at your dinner table. So here goes and do have the kids join in the fun of preparing this great recipe.
Ingredients:
- 1 pound skinless chicken breasts, fat and skin removed and cut into 1 inch cubes
- 2 tbs. honey
- 4 cloves minced garlic
- 1 teaspoon minced fresh ginger
- Kosher Salt
- Fresh ground black pepper
- 2 tbs. olive oil
- 1 tsp. white balsamic vinegar
- 10 grape tomatoes
- 10 chunks fresh pineapple
- 10 pieces red bell pepper, about 1 inch square
- 10 baby bella mushrooms (mini Porta Bella)
- 5 long wooden skewers
Technique
Soak skewers in warm water for about one hour prior to preparing.
Combine chicken cubes, salt, pepper, garlic, balsamic vinegar, ginger, olive oil and honey in a glass bowl. Stir until combined. Cover with plastic wrap and refrigerate for at least one hour.
Meanwhile, prepare vegetables and place on a cookie sheet.
Remove chicken from refrigerator and starting with one chicken cube fill skewers with ingredients adding one of each of each ingredients. Repeat. Begin and end with a chicken cube.
Place each loaded skewer on a cookie sheet until you 5 skewers are completed. Brush with a little olive oil and grill on hot grill until brown and completely cooked, but not overdone.
Serve over brown rice or with grilled sweet potato wedges and mango salsa.
Yumi!
