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Healthy Chicken Kabobs

BBQ, Chicken J. Delawcious

It’s Grilling Time….

The weather is getting warmer and it is time to break out those grills for some healthy chicken kabob! Chicken kabob are yummy, easy, and fun to eat. The combination of veggies or meats/veggies are endless. Today I am going to show you my no fail chicken kabob recipe.

All you need is a few simple ingredients and you have a very satisfying meal. For all my veggie friends this recipe works for you too! I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the recipe and just skip the meat and use your favorite veggies. Just make sure you cut them large enough to hold up to the grill. Anyway, let’s jump right in to this chicken kabob recipe!

What you will need:

4 Cubed Chicken  Breast

8 Portobello Mushrooms

4 Bite Sized Chopped Onions

10 Cherry Tomatoes

Spice Mix:

1 tbsp of Onion Powder

1 tsp of Pepper

1 tsp of Salt

1 tsp of Ground Mustard

1 tsp of Crushed Red Pepper

Oil Dressing:

4 Tbsp of Avocado Oil

2 Fresh Minced Garlic Cloves

2 tsp of Fresh Thyme

2 tsp of Fresh Parsley

3 tsp of Fresh Oregano

Tools:

Skewers Metal or Wood (please soak wood skewers for at least 45-60 minutes prior to use)

Cooking Brush

Assemble:

Preheat grill.

Mix the spice blend and sit aside. Mix the oil dressing and sit aside.

Separate chicken, onions, mushrooms, and cherry into different bowls. You can place veggies and chicken as instructed in the video below or in your own pattern. These veggies are interchangeable as well. Please use whatever veggies or meats you like best.

Vegan Friendly Option:

If  you are going vegan or vegetarian, use sturdy veggies that can hold up to the heat, I would use veggies like zucchini, potatoes, carrot, onions, etc to make your kabob. Follow the same steps and grill until veggies are tender. I would pre-boil potatoes for about 6 minutes prior to placing on the grill. This way it will cook at the same pace as the other veggies you choice. 

Cook:

Once all the meats and veggies are on the skewers place on a hot grill. Sprinkle generously the spice mix over the top of the veggies and chicken. After the first 3 minutes turn brush on the oil based dressing on top and turn over.

Sprinkle the other side with spices and brushes on the oil dressing. Cook kabob on each side for about 3 minutes or until an internal temp of 165F.

Remove from the grill and brush the remaining dressing and spices on top.

Serve:

You can serve this with salad, rice, or a nice pasta. The sides are endless!

I hope you enjoy!

xoxo

J. Delawcious

Watch the full tutorial here:

Philly Cheesesteak

Beef, Sandwiches J. Delawcious

Philly Cheesesteak is one of those sandwiches that is just EVERYTHING you need in a meal. It’s meaty, cheesy, crusty, and juicy at the same damn time.

Kellie, a subscriber and my best friend requested that I make my version of the classic sandwich. Well, this one is for you Killa! I hope you enjoy the Philly Cheesesteak my way. Enough talk, its recipe time!

Continue Reading “Philly Cheesesteak”

Broccoli Cheese Potato with Chicken

Chicken, Food, Uncategorized, Vegetables J. Delawcious

Broccoli Cheese Potato with Chicken

A loaded potato is one of my ultimate comfort foods. Broccoli Cheese Potato with Chicken is an all in one meal that is so easy to prepare. It is filling and most importantly delicious.  The combinations for yummy baked potatoes are pretty much endless. You can create all kinds of yummy potatoes with your favorite veggies, meats, or both. If you are vegan or vegetarian you can easily remove the chicken and use a plant based cheese/non diary sour cream.

What you will need:

2 Chicken Breast cut into Strips
4 Potatoes (Russet or any Baking Potato)
2 Tbsp of Oil ( Avocado, Olive, Canola)
2 Tsp of Salt
2 Tsp of Pepper
1/2 Cup Sour Cream
1/4 Cup of Milk
1 Package of Steamable Broccoli
1 Tbsp of Dried Parsley (Optional)
Foil
Baking Sheet Pan

Prep:

Pre-heat oven to 450F. Wash and scrub potatoes to rid of any dirt. Dry the potatoes and then poke holes in the skin on all sides. Place on foil and then brush oil all over. Season with salt and pepper. Then wrap and sit aside. Repeat until all potatoes are wrapped.

(Be sure to clean all areas where you handle raw chicken to avoid cross-contamination) Slice Chicken Breast into strips. Season with Salt and Pepper or J.Delawcious seasoning. Then sit aside until ready.

In a small bowl add sour cream. Then add milk a little at a time. Stir until the sour cream has thinned out. If the sour cream is still thick add a little more milk until desired thickness. Then pour into a squirt bottle and refrigerate.

Cook/Bake:

Place the potatoes in the oven and allow to bake for 45 mins. When the potatoes have been cooking for 30 minutes, preheat a non-skillet with oil on medium heat. Once oil is hot, place the chicken strips inside. Cook chicken until 165F internally. This will take about 2 minutes on each side.

Put the frozen broccoli into the microwave according to the instructions. You can buy prepared cheese sauce or refer to my mac and cheese recipe to make your own. Keep both items warm until assembly.

Remove the potatoes from the oven and let stand for 5-10 minutes.

Assembly:

Slice the potato half way through. Then add butter, salt, and pepper. Add the chicken, broccoli, and cheese. Then add sour cream on top. Sprinkle parsley as a garnish and enjoy.

If you decide to make this recipe please #jdelawcious so I can see your creation.

Happy Cooking♥!

xoxo
Chef J. Delawcious

Watch the full tutorial here: