What you need:
- 1 - 2 pounds of chicken thighs
- 1 large green bell pepper
- 1 large red bell pepper
- 1 large onion
- Minced garlic
- Olive Oil
- Salt and Pepper
- Kabob Skewers - wooden or metal
What you need to do:
If you're using wooden skewers you need to soak these in water for at least 30 minutes prior to grilling, if you have the reusable metal ones like I do, no soaking required.
Cut the chicken into small bit size pieces and put in a large bowl. Add about 2tsp of minced garlic, some olive oil, about 2 tsp of oregano, and salt and pepper to taste (but don't actually taste the raw chicken!). Let sit and marinate for 10 minutes or so while you chop all the other veggies.
Chop the red and green peppers into small bite size pieces. You want to make all of the pieces close to the same size so that things cook evenly. Do the same with the onion, keep in mind you can separate some of the pieces or sections of the onion depending on how much onion you want. Even if you're not an onion lover, it adds some nice extra flavor to the chicken if you put them next to each other for cooking.
Ok now it's time for the fun part! Threading all of the ingredients onto the kabob skewer, there is no science to this, you can follow a pattern or not, whatever is your preference.
After they are done, they are ready for grilling. We cooked ours at about 350 for 15 minutes, turning every 5 minutes or so. Make sure you use something like a pot holder to protect your hand, those metal skewers can get HOT.
Serve them up with another veggie or some sweet potatoes. We had ours with oriental sweet potatoes that I found at Plymouth Produce on Dekalb Pike in Norristown. I was hoping they would be purple, but they still taste good, a little different from the traditional yam or sweet potato that we've had. I peeled and microwaved the potato, then chopped it into slices and sauteed it in grass fed butter with a little salt and pepper. Delicious!