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5
from 1 vote
Scott’s Succulent Shish Kabobs
Scott's Succulent Shish Kabobs are quick, easy, and the perfect way to enjoy summer produce.
Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Servings
16
Author
Hostess At Heart
Cook Mode
Prevent your screen from going dark
Ingredients
2
lbs
boneless/skinless chicken breasts
1
link
kielbasa
Polish sausage
1
large
sweet onion
preferably Vidalia; alternative would be a red onion
3
bell peppers
red, green, yellow
1
pkg
mushrooms
baby portabella
1
med
zucchini squash
1
med
yellow squash
1
pkg
cherry tomatoes
the larger the better
1 16
oz.
bottle of Italian dressing
1 16
oz.
bottle of teriyaki sauce
Garlic powder
Salt
Pepper
16
wooden skewers
Instructions
If using wooden skewers soak in water while you prepare other ingredients.
Remove the chicken breasts and polish sausage from their packaging and thoroughly rinse and towel dry.
Thoroughly clean/rinse all the vegetables.
Cut the meat and vegetables (except the mushrooms and cherry tomatoes) into approximately 1.5 cubic inch pieces.
Make two (2) separate sets of skewers by sliding the meat and vegetables on the wooden skewers, approximately 8 – 10 items per skewer:
Place the chicken kabobs in one large baking dish and pour the Italian dressing over them.
Place the polish sausage kabobs in a separate large baking dish and pour the teriyaki sauce over them.
Sprinkle garlic powder, salt, and pepper over all the kabobs.
Let kabobs marinate for about 45 minutes. Rotate them after 20 minutes to assure application of the marinade/spices to all sides.
Prepare grill (preferably charcoal) by cleaning and applying a small amount of cooking spray to avoid sticking.
Place kabobs on a heated grill for about 3-5 minutes.
Rotate the kabobs and cook for another 3 to 5 minutes until meat and vegetables look crispy.
Remove kabobs from the grill, plate, and enjoy!
Nutrition
Serving:
16
g
|
Calories:
118
kcal
|
Carbohydrates:
4
g
|
Protein:
13
g
|
Fat:
5
g
|
Saturated Fat:
2
g
|
Cholesterol:
36
mg
|
Sodium:
41
mg
|
Potassium:
305
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
795
IU
|
Vitamin C:
34
mg
|
Calcium:
16
mg
|
Iron:
1
mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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@hostessatheart
or tag
#hostessatheart
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