chicken kabobs

we got a grill from our uncle, aunt, & cousins--- dwain, wanita & their kids--- as a wedding present.  i'm not gonna lie, at first when i discovered we received a grill from them, i felt a little overwhelmed and in-over-my-head.  i didn't grow up in a grilling family, so the thought of dealing with those big, hot, scary-looking grates and flipping meat & trying to cook it just right.... sounded really out of my league.

oh how i was WRONG!  the grill has become one of my *favorite* things, (once my husband showed me how to turn it on, lol)... and i've decided i should use it at least once a week.

my sister-in-law, kari, gave me a small stack of her tried-and-true-these-are-winners-recipes. ..and in the stack is a card for "chicken kabobs."  the marinade looked awesome, and we had most of the ingredients already!  one stop at kroger for a pineapple and ground ginger and boom: i was home to whip it up.  best part about these little kabobs (besides the TASTE!) is i could prep everything, and then when bud got home from work... all i had to do was turn the grill on, pop all the pieces on skewers, and bam--- dinner was ready in about 15 minutes.  just enough time for him to do 2 dictations over the phone!!! :)

Kari's Chicken Kabobs

(serves 2-3)

for the marinade:

1 garlic clove, minced

1 Tablespoon brown sugar

1/2 teaspoon ground ginger

1/2 teaspoon black pepper

2 Tablespoons water

1 Tablespoon oil

1/4 cup soy sauce

whisk together in a small prep bowl, OR put everything in a quart-size baggie, then add 2 chicken breasts [you could definitely add 3 breasts if you needed to feed an extra person!], cut up in 1 inch cubes to marinade.  let sit for at least 30 minutes (i let mine sit probably 2 hours... till the Dr. got home) :)

for the extras: i used grape tomatoes, pineapple, yellow & orange bell peppers... and tried to use red onion chunks, too, but noticed a HUGE mold growth on the onion when i took it out of the storage container (wah wah WAHH)   :(  sorry if that was t.m.i. ;)  ...but you can obviously use whatever you want, i just used what sounded good/what i had on-hand!

when ready to cook: preheat grill, put all ingredients on skewers, and grill until done (i did mine on *low* heat for about 15-20 minutes probably(?)... turning occasionally.  but if you know more about grilling than i do... do whatever temp/time you want.  just get that potential-salmonella-carrying-poultry well done.  ;)

DELISH!  you can serve with rice, couscous, noodles, grilled potatoes, quinoa, whatever starchy-side you want! :)