February 24, 2014

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Honey Chicken Kabobs

February 24, 2014



1 lb chicken cutlets (cubed) *

1 zucchini (sliced into thick rounds)

2 red bell peppers (cut into square pieces)

1 red onion (cut into wedges)

2 cups of fresh pineapple wedges

Soy sauce to taste

Honey to taste

Steak and roast rub *

Kabob skewers


* Denotes what can be purchased at Bolling’s Meat Market and Deli


This recipe is delicious and mild with no spicy elements.  I used a grill pan on my gas stove top (as it was below freezing out!) but these kabobs are excellent on the grill.  I assembled the skewers in no particular order and used these vegetables because they seemed flavorful and colorful.  Really you should just use whatever veggies you like!  Once I skewered all the ingredients, I put them down on my grill pan and generously seasoned with steak and roast rub.  I drizzled soy sauce and then drizzled honey for extra flavor and sweetness.  i turned 365 degrees and seasoned all sides the same and then grill at medium high.  Once the veggies and chicken had charred edges, I reduced heat and covered with foil to steam done and soften the veggies.



These could easily be made with beef or pork.  For beef I recommend KC strip cut into cubes.  I would NOT use beef stew meat, as it it usually made out of roast.  With this cooking method, you will not achieve tenderness.  For Pork, I would use Pork tenderloin or boneless pork chops.  This would also be excellent with shrimp!

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