Chicken Kabobs

I felt really lazy today. My body was beyond sore from the gym yesterday and for some reason all I wanted to do was sleep. I was really glad I cleaned the house and got my homework done yesterday so I could take it easy today. But, I still needed to fix dinner. Ugh, I didn't really feel up to it. I literally wanted to lie on the couch alllllll day. Well, my family has to eat so I thought of one of my favorite meals that requires little effort, Chicken Kabobs.

I love this meal. It's not so much about the chicken as it is everything that goes with it. Grilled veggies (or any cooked veggies, for that matter) are so delightful and refreshing, they add a burst of flavor to every bite. Also, I add a little something to my kabobs - fresh basil. I add a leaf of basil right next to each piece of chicken so when it is grilled, the basil falls and bakes over the chicken. The flavor of the grilled chicken with basil is so satisfying. Really, I've made this dinner so many times and tonight, as I was taking a bite of the chicken with basil, I caught myself saying, "Mmmmm, this is sooo good." It is a meal that never gets old. Bonus, you can grill it outdoors if you're enjoying the lovely weather that we are, or you can do it indoors on a stove top grill. I've done it both ways and it comes out great every time.

The beauty of this recipe is its versatility. You can use as much or as little of anything or make any substitutions according to your taste buds. Have fun with it!

Cassie's Chicken Kabobs
serves 4

4-5 boneless, skinless chicken breasts, cut into large bite size pieces
1-2 TB minced garlic
1 TB Kosher salt
3 TB olive oil
2 bell peppers, I used 3 - 1 red, 1 yellow, & 1 orange, cut into large bite size pieces
1 medium size red onion, cut into large bite size pieces
1 package white button mushrooms, left uncut
1 bunch fresh basil leaves
10 skewers, approximately

Put your garlic, salt and olive oil into a ziploc bag, add the chicken and toss to coat. Put the chicken in the fridge and let marinate for as long as possible, a minimum of 30 minutes (I marinated my chicken for almost 2 hours). Meanwhile, submerge your skewers in a sink full of water. This way they won't burn on the grill.

Once your chicken is done marinating, you are ready to assemble. You can do this any way you like, but I recommend two things - skewer your chicken in between a slice of red onion and basil leaf - this will add a lot of flavor to the chicken. Once all skewers are ready to go, grill until chicken is done. I typically serve alongside wild rice or a hot potato casserole.