Monday, February 28, 2011
Kabobs are a fun way to eat dinner- fun to make too! You can choose any vegetables you like, even add meat or seafood if you wish, and have fun threading them on the skewers.
What I love about this recipe is that it can be made year-round, either on a grill or baked in the oven. To serve, simply place the kabobs over rice, couscous, or orzo.
salt and pepper
half an onion (any kind), cut in pieces
small white mushrooms
1/2 a green pepper, cut in pieces
1/2 a red pepper, cut in pieces
soy meatballs- 3 per skewer
1.) Preheat your oven to 450.
2.) Grease a baking dish.
3.) Thread cut vegetables and soy meatballs onto the skewers, putting a mushroom at both ends to hold everything in place.
4.) Once the skewers are complete, place in the baking dish, then sprinkle with olive oil, salt, pepper, garlic powder, and oregano.
5.) Bake for 25 minutes, turning the skewers once, or until vegetables are tender. Serve immediately.
This was a very tasty and unique way to cook chicken. I wasn't sure how balsamic vinegar would taste with all the ingredients, but it added a nice sweetness to this dish. This is a great weeknight meal as it's quick and easy, and healthy too!
I used Israeli couscous, which I found helped soak up the extra liquid nicely and tasted delicious.
You can find this recipe here.