Grilled Chicken Kabobs

Perfect for this time of year.

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—Edible Vineyard

Sponsored by Cronig’s Markets

This is the time of year we want to spend as much time outside as possible, that includes cooking, so fire up your grill!

Skewers filled with veggies and/or meat or chicken are always a party pleaser, though you may have a bit of prep. Once the skewers are made, they can sit in the fridge, and come dinner time, the hard part is done! Just grill and serve. They will cook up quickly and neatly.

At Cronig’s Markets, they have a great selection of natural and organic chicken, as well as pork and beef to choose from. For this recipe, we love chicken and use Bragg Liquid Aminos, which is very similar to soy sauce in flavor; it’s made from soy, not wheat, so it is gluten-free and loaded with 16 amino acids. And it’s delicious. We also use shiitake mushrooms, which are juicy and flavorful.

Grilled Chicken Kabobs

Serves 6

2 lbs. boneless chicken breast, cut into cubes for skewers (Boneless, skinless thighs, cubed pork, or steak could work as well.)
2 Tbsp. toasted sesame oil
2 Tbsp. olive oil
1 tsp. honey
1 tsp. garlic-chili paste
2 medium peeled garlic cloves, grated (a microplane is ideal)
1 Tbsp. fresh peeled ginger
1 Tbsp. brown mustard
3 Tbsp. Bragg Liquid Aminos, or you can use Tamari, also gluten-free.
Zest and juice one orange
20 larger shiitake tops
6 scallions, trim the very bottom threads, and just the very end of the scallions, saving as much of the whole scallion as possible
1 medium zucchini, halved lengthwise and sliced into one-inch pieces.

Wooden skewers, probably six, soaked in cold water for at least 30 minutes.

Combine all ingredients except chicken breast. Whisk well. Add chicken chunks, combine, and let marinate for about one hour in the fridge.

To create skewers, start with a shiitake cap, skewer through the middle of the cap, and push to the end. Thread chicken cube, then zucchini, repeat, shiitake, chicken, zucchini, add one whole scallion, fold in half, per skewer, continue and end with shiitake.

To grill, be sure your grill is hot! Spray with olive oil or vegetable oil spray and lay loaded skewers on the hot grill. Close the cover and grill for about 4 minutes, then turn. At this point, you can keep the grill top open to finish cooking slowly.