Sunday, April 25, 2010

Caprese Salad and Grilled Chicken Kabobs

On Friday night we had our good friends the Maizel's and Luciano's over for a little BBQ. Since the Maizel's had to re-home their awesome grill due to a townhouse ordinance, and we benefited from this, we decided there was no better way to thank them then to have them over for dinner!

I made a simple Caprese Salad as an appetizer. So simple, and so pretty. I love the colors.

Caprese Salad


Vine-Ripened Tomatoes
Fresh Mozzarella Cheese
Fresh Basil
Extra Virgin Olive Oil
Salt and Pepper


Slice the tomatoes and the cheese. Arrange on a platter with fresh basil. Sprinkle with salt and pepper. Drizzle with olive oil

For dinner I made Grilled Chicken Kabobs. The amounts below made plenty for 5 adults and 3 kids, which left overs.

Grilled Chicken Kabobs


3 lbs boneless skinless chicken tenders, cut into uniform chunks
4 bell peppers (red, green or yellow)
2 onions
1 lb baby bella mushrooms
20 oz can chunk pineapple, drained
Italian Salad Dressing (I used Kraft Fat Free Zesty Italian)
Wooden Skewers


Cut peppers and onions into large uniform chunks. Place vegetables and chicken into ziplock bags (I like to keep them separate) and marinade with Italian dressing

Soak skewers in water to help prevent burning. Arrange veggies, chicken, and pineapple on the skewers. Grill until chicken is cooked through

The Grill in Action:

We also had some shrimp on skewers that I marinated in the Italian dressing. On the side I served Roasted Potatoes, prepared using Lipton Onion Soup Mix and Olive Oil. The recipe is right on the back of the box of the soup mix, and these potatoes always come out awesome!!! We also had some bread and Allison's delicious Asian Noodle Salad, which I regrettably don't have a picture of!

The potatoes: It was a fun night! I am looking forward to many more BBQs now that the weather is nice!


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