Happy almost 4th of July! I bet you will be grilling this weekend so I decided to share a yummy kabob recipe this week. Eckert’s salad dressings make terrific marinades for pork and chicken kabobs. For this recipe, I used our Creamy Vidalia Onion Dressing but there are many more to choose from in our Country Store. The dressing gives the chicken a mild flavor, no worries, it will not be overly “oniony.” In fact, my kids didn’t even realize onions were involved!
Our homegrown veggies are abundant this week and I have been making salads every day with our farm grown squash, kale, onions, tomatoes, cucumbers, garlic and turnips. This kabob recipe calls for cherry tomatoes, squash, onions, zucchini and Eckert’s hand trimmed chicken breast. I began by marinating the chicken and veggies separately in Eckert’s Creamy Vidalia Onion Dressing for a few hours. Then I carefully threaded the veggies and chicken on metal kabob skewers. I prefer to put the veggies together on the ends of the kabobs and the chicken in the middle because it prevents the chicken from getting dried out on the grill.
Next I hand the kabobs off to Chris, my grill master, and I go to work on sides. This week I have been enjoying Tomato Mozzarella Salad and Judy’s Creamy Tomato and Cucumber Salad. The kids have been devouring sliced blackberries (yes, you have to slice them because they are HUGE) and peaches tossed with tiny bit of sugar. You know it’s summer at the Eckert house when you have three colorful, fresh-picked side salads on the table!
Wishing you and your family a happy and safe 4th of July. If you are looking for something fun to do, come pick blackberries and veggies this week or weekend!
Eat well this summer, Angie
1 ½ lb Eckert’s Chicken Breast (about 3), cut into 2 inch pieces
1 cup Eckert’s Creamy Vidalia Onion Dressing
1 small homegrown zucchini, cut into 1 inch pieces
1 small homegrown summer squash, cut into 1 inch pieces
2 cups homegrown cherry or grape tomatoes
2 homegrown spring onions, cut into 1 inch pieces
4 Kabob Skewers
In a glass bowl or zip top bag, combine chicken and ½ cup dressing, toss to coat. In another bowl or zip top bag, place vegetables and remaining ½ cup dressing, toss to coat. Refrigerate chicken and vegetables for at least 2-4 hours. Thread a skewer with 3” width of mixed vegetables, then thread a 3” width of chicken, and end with 3” width of vegetables. Repeat on remaining skewers. Discard remaining marinade. Grill kabobs on clean grates over medium-high heat for 12-16 minutes, turning multiple times throughout grilling time. Serve immediately. Makes 4 servings.