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Adapted from Susie Bulloch, heygrillhey.com
Prep Time: 20 minutes
Cook Time: 15 minutes
Marinade Time: 8 hours, 35 minutes
Serves: 8 people
Ingredients
*ingredients purchased at the Saratoga Farmers’ Market
3 pounds boneless, skinless chicken breasts cut into 1.5-inch pieces
2 yellow squash cut into 1.5-inch pieces
2 zucchini cut into 1.5-inch pieces
2 red or orange bell peppers cut into 1.5-inch pieces
1 red onion cut into 1.5-inch pieces
White Wine, Lemon, and Herb Marinade
½ cup olive oil
½ cup white wine vinegar
½ cup white wine
5 cloves garlic minced
2 Tablespoons Italian seasoning
2 Tablespoons granulated white sugar
1 Tablespoon salt
2 teaspoons black pepper
1 teaspoon red pepper flakes
zest and juice of 1 lemon
Directions
- Prepare marinade. Combine all ingredients for the marinade in a large bowl and mix until the salt and sugar have dissolved. Add the cut pieces of chicken, squash, zucchini, bell pepper, and onion to the marinade. Stir gently to coat all of the chicken and vegetables with marinade. Cover tightly and refrigerate for 4-12 hours.
- Preheat grill. Heat the grill to 400 degrees F for direct grilling.
- Assemble the kabobs. While the grill preheats, assemble your kabobs. This process takes about 15 minutes. Skewer on your chicken, squash, zucchini, peppers, and onions onto the kabobs in a pattern. Repeat until all of the chicken and vegetable pieces have been secured on the sticks. Season on all sides with a light sprinkle of additional salt and pepper before grilling, if desired.
- Grill the chicken kabobs. Place the kabobs directly on the grill grates and close the lid. Grill for 4-5 minutes before opening the lid and rotating the skewers. Close the lid and grill for an additional 4-5 minutes. Open, check the temperature of the kabobs, and if the internal temperature of the chicken hasn’t reached 165 degrees F, rotate them once again, close the lid, and cook until they hit the target temperature.
- Rest and serve. Remove the finished kabobs from the grill and rest for only 1-2 minutes before serving. The pieces are so small, they don’t need to rest much longer than this and you want to serve them hot.
This Week’s Article: Celebrations of Labor Day
The Saratoga Farmer’s Market is open on Wednesdays from 3- 6 p.m. and Saturdays from 9 a.m.-1 p.m. at High Rock Park in downtown Saratoga Springs. The Monday market at Clifton Park is open from 2-5 p.m. at the Shenendehowa Methodist Church on Route 146. The Thursday Market at Milton runs through to August 29th at the Burgess Kimball Memorial Park from 3-6 p.m. Find us online at www.saratogafarmersmarket.org, where you can sign up for our weekly newsletter, and follow us on Facebook and Instagram @SaratogaFarmersMarket.
