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 *
* 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!