ˇBy Lucy McCullough
There is still plenty of good weather and opportunities to fire up the grill. This chicken kabob is a good way to use some of those great summer veggies and have a quick meal. Adding a few shrimp to the skewers along with the chicken is also very good.
Lemon Scallion Chicken & Vegetable Kabobs
27 ounces raw, boneless, skinless chicken breast cut into chunks
1 cup small summer squash, halve lengthwise and then cut into 1-inch chunks
1 ½ cups small-medium zucchini cut into 1-inch chunks
1 cup medium mushrooms, quartered
1 cup cherry tomatoes
red bell pepper slices
Lemon scallion sauce:
¾ cup scallions, chopped
6 tablespoons fresh lemon juice
1 tablespoon hot pepper sauce
½ teaspoon freshly ground pepper
1 tablespoon olive oil
¼ teaspoon salt or salt substitute
In a small bowl, combine scallion sauce ingredients; set aside. Preheat grill to medium heat. Thread kabobs with chicken, zucchini, squash, mushrooms, peppers, onions and tomatoes. Place any leftover pieces onto kabobs and grill as well. Brush kabobs before and during cooking with sauce. Grill kabobs 10 minutes, turning once, until cooked through.
Lucy McCullough and her husband, Jim, started Catamount Outdoor Family Center on the family farm in 1978 and have been operating Catamount’s B&B since 1996.