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Sssh..don’t say this too loudly but it’s almost the end of the summer season…I may not miss the sizzle of the sun, but I will definitely miss the sizzle of the grill especially on the weekends.
Last week I decided to fire up the grill and make chicken and veggie kabobs, a quick and easy side salad and a pitcher of cold and refreshing Country Time lemonade.
Hubby and I headed over to Walmart to get the fresh veggies, Kraft dressings, including a bottle of Zesty Lime Vinaigrette for the pasta salad; and a bottle Kraft Three Cheese Ranch to use as a dipping sauce for the grilled veggies and chicken. For the salad, I also picked up a package of Kraft Sharp Cheddar Shredded Cheese and a pack of Pepper Jack Cheese because you know I like it spicy!
You can basically use any veggie for the kabobs, but I chose yellow summer squash, red onion, mushrooms and sweet Zima tomatoes, all of which can be found in the fresh market produce section at Walmart. I also picked up a bag of mini Sweet Peppers, I love eating those as snacks!
A little twist was added to the CountryTime lemonade with chunks of fresh watermelon and cantaloup also from Walmart’s fresh produce section and I must admit, not only were these melons sweet they also had a a sweet price!
To see the complete recipe and instructions for making the pasta salad, check out my Brunch with Blake video below.
Summertime is fun time for pool parties, picnics and parades and the last thing you want to do is spend it indoors cooking, so head outside and #FireUpTheGrill. Create your own style of chicken and veggie kabobs and dip them into some Kraft Creamy Ranch Dressing. With so many varieties to choose from there’s gotta be a flavor that everybody will love.
What is your favorite summer grilled food? Click here to check out Kraft’s digital cookbook for more mouth watering recipes.
Chicken and Veggie Kabobs
If using wooden skewers, allow them to soak in a dish of water for a few minutes first to keep them from burning on the grill
Skinless chicken breasts or tenderloins, cut into chunks then cooked in the oven for about 10 minutes @ 350~ or you can boil them. I prefer to cook the chicken so that veggies don’t burn as they cook very quickly on the grill
2 – yellow summer squash – sliced and halved
1 – container of mushrooms, stems removed and washed thoroughly (see my IG video for a “Toni’s Tip”)
8 -mini sweet peppers, halved
½ – Red onion, sliced (see my IG video for a no-tear onion cutting tip)
1 – package of Cherry or Sweet Yellow Tomatoes
1 bottle of Kraft Creamy Ranch Dressing – any flavor
Seasoning Salt (optional)
Cooking Oil Spray
Heat Grill (follow instructions for propane or charcoal)
Preheat oven to 350~
Cut chicken breasts/tenderloins into chunks, then place them, single layer in a small pan or tray and spray with cooking oil. Cook for 10 mins or until no longer pink
Allow chicken to cool just enough to handle
Skewer veggies and chicken alternating each
Sprinkle with seasoning salt (optional)
Spray each side with a little cooking spray
Place Kabobs on grill, but use a grill mat or grill pan because veggies tend to soften and fall through the open grates or onto the ground…have you ever stepped barefoot onto a grilled cherry tomato…hot hot hot!
Grill kabobs for 5 minutes then turn – grill for another 5 minutes then remove – turn, turn don’t burn
10. Remove from grill, and allow to rest for 5 minutes then yell…dinner’s ready!