Summer skewers are made more fun with corn on the cob!
Make sure you have...
Stovetop, Frying pan
Cut the chicken into 1 inch pieces.
Wash the pepper & remove the seeds. Cut into 2 inch pieces.
Wash & cut the zucchini into 1 inch pieces.
Peel & cut the red onion into 1 inch pieces.
Build the skewers alternating between the chicken & vegetables, leaving a few inches of space on each end.
Add skewers to a zip top bag. Add the Italian dressing to the bag & seal it shut. Mix the dressing into the skewers & let marinate in the refrigerator for 30 min.
Meanwhile, shuck the corn. If using a traditional grill, preheat it to medium-high.
Heat a drizzle of oil in a grill pan over medium-high heat. Remove the skewers from the bag & place them on the grill pan (or grill). Cook for 10-12 min, rotating every few minutes to get nice grill marks.
Season the skewers with salt & pepper. Remove them from the pan & place on a clean plate. Add another drizzle of oil & grill the corn on the cob for 3-4 min per side. (If using a traditional grill, always oil the food not the grill grates)
Remove corn from the grill & top with butter. Serve alongside the chicken skewers & enjoy!
If you're using wooden skewers, soak them in water for 30 min before grilling to prevent them from burning :-)
- Victoire, Head of food
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Grilled Chicken & Veggie Skewers" contains 732 Energy, 34 g of Fat, 62 g of Carbohydrates, 47 g of Protein, 12 g of Fiber.