Now that it’s officially summer (yes!!!) and tomorrow is July 1st that means it’s full on barbeque time! I knew I wanted to kick off summer cooking with a fun, brightly-colored summer BBQ post. I used to be too scared to use the BBQ- thinking only a man could do it! Ha. But I’ve learned it’s much easier than I thought. If I can do it… you can do it! So here we go. On today’s menu: Chili lime chicken kabobs, grilled corn and cucumber tomato salad.
I was so excited to get this beautiful tableware from Noritake. I’ve been running out of dishes to use for my cooking posts, so the beginning of summer was the perfect time to get some new ones! The pieces are from their colorwave collection– and as the name suggests- with lots of colors to mix and match, you can go casual or formal. I’ve been wanting to do a barbeque post so I picked fun colors that would be perfect for a summer barbeque. My favorites are the mustard, raspberry and turquoise Hope you enjoy!
If you love them as much as I do you can check out the collection and they’re offering my readers a 15% discount (in addition to their other sales) use the coupon code SHEA15 during checkout!
Now onto the recipe. Lets start with the kabobs.
What you will need for marinade:
juice of three limes (1/4 cup) (Buy a few extra limes)
zest of one lime
1/4 cup olive oil
2 cloves garlic
1 T red or white wine vinegar
1/4-1/2 tsp. cayenne pepper
1/2 tsp chili powder
1 tsp. salt
1 tsp cracked pepper
1/2 tsp. paprika
3-5 large chicken breasts
4 peppers of various colors
1-2 red onions
In small bowl, mix together olive oil, lime juice and zest, vinegar, and honey. Squeeze in the cloves of garlic and add the seasonings. Cut chicken into 1 1/2 inch cubes.
Put chicken cubes into a ziplock bag and pour marinade on top. Mix around to make sure that they are all covered. Place in fridge for at least 2 hours. Lime can make the chicken very soft so I didn’t want to leave it in overnight.
For salad you will need:
1/2 onion thinly sliced
red wine vinegar
pinch of sugar
This salad is so easy. It’s my go-to summer salad because it won’t wilt so you can make it a little ahead of time. Partially peel cucumbers and slice them. (I like them sliced kind of thick, same with tomatoes) Slice onion as thin as you can and use as much as you like depending on how large your onion is. Place everything in a large bowl and drizzle on some olive oil and vinegar. Then add salt, cracked pepper and a pinch of sugar. I do all of this to taste, so when it tastes good to you it’s done! Add the fresh basil and mix it all together.
After the chicken has marinated it’s time to put the kabobs together. I used 2 green peppers, 2 orange peppers and 1 1/2 large red onion. Cut your peppers and onion to about the same size as the chicken so it will be done at the same time. Place in a bowl and drizzle with olive oil and salt and pepper. Place onto skewers alternating chicken with peppers and onion. I used metal skewers but you can use bamboo. Just make sure to soak them for 30 minutes beforehand. My three large chicken breasts made 4 large skewers and 4 smaller ones, so this will feed 4-5 people. If you have leftovers they are great the next day. I season them with a little season salt and cracked pepper before placing on the grill.
Corn is very easy to grill without the husk. It is done much faster and it’s far less messier than leaving the husk on. It also has a wonderful smokey flavor. Husk and rinse corn to remove all silk. Pat dry then rub on some lime and brush on a little olive oil and butter mixture. (you can even add some cayenne pepper to mixture)
Preheat your grill about medium to medium high. Rub grate with some olive oil or cooking spray. Place kabobs and corn on grill. I baste the kabobs with the leftover marinade and squeeze on a little extra lime. Turn the kabobs so they will brown and cook evenly. Do the same with the corn. Kabobs will be done in 10-15 minutes or when juices run clear. The corn takes about the same time. Just be sure to rotate it so it doesn’t burn.