Learnin’ Stuff: Rainbow Kebabs

ARE YOU READY TO GET SPICY?! I sure am! Today I’m going to show you how to make this awesome rainbow kebab I previewed on my low-budget public access show “Getting Spicy” earlier in the week! Now, as always, this recipe is gluten and dairy free friendly, so get ready to get your chow on! I’m SKEWER you all are enjoying my recipes, but I wonder, do you realize you could make them yourselves? The majority of my recipes are actually deceptively simple, because I’m a lazy chef! This week’s recipe is actually one of the most simple, and I hope you guys try cooking it, because it’s DELISH.

2 chicken breasts
1 green bell pepper
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 red onion
1/2 cup of olive oil
3 cloves of garlic
1 lemon
1 TBSP of oregano
salt and pepper
1 grill or grill pan (we got ours here)

Now, I bet you’re waiting for me to mention how easy this skewer is to customize, but guess what? It isn’t! You have to follow my recipe or I’m going to be extremely angry at you. But seriously, it’s another easy to customize recipe, and I even ate half of the skewers as just vegetables because Sam ate all the chicken off of mine. Overall this recipe should take about 20-25 minutes to prep and cook, talk about a need for speed! As a quick side note, take care when skewering your ingredients, or else you’ll end up like me, with two less fingers but a greater respect for kebabery.

1. First, let’s cut our chicken into nice one inch cubes. Set them aside in a medium sized bowl.

2. Now we are going to cut the peppers up. Start by slicing the top of the pepper off to get rid of the stem, then remove the core with it’s seeds. Now cut the sides of the peppers off so that they will lay flat, then cut those into one inch pieces or roughly to the same size as your chicken. Place them in a separate bowl.

3. Moving on to the onion, we want to peel it, then cut it in half length wise. If the onion is roughly the same size as your pepper slices, then you can go ahead and pull the layers apart, if not cut it width wise to get the correct size. Put them in the bowl with the peppers.

4. Now we are going to make the sauce! In a bowl pour the olive oil in and add the oregano and a dash of salt and pepper. Using a zester, zest your lemon, then slice into four wedges, and then add the juice of all four slices and zest to the mixture. Last, thinly slice the garlic and add that into the bowl, and mix to combine.

5. Go ahead and pour the mixture over your chicken cubes, then add in all your veggies. Mix the ingredients around and then let them marinate for a bit. If you’re in a hurry, like I was, 10-15 minutes will give you plenty of flavor, but you can let it sit for longer to see how it tastes!

6. Finally! After marinating, we are going to arrange the veggies and meat on the skewer, and then cook it on the grill pan(coat this with some olive oil or cooking spray first), 6-7 minutes before flipping to the other side and repeating the process. Voila!

Yummmmmmy! And look how pretty it is! I sure hope there aren’t any leprechauns protecting the end of this rainbow, because I’ll be taking their gold, for sure! Now that I’ve gotten the hang of this cooking thing, I want to keep branching out with my recipes, with more cuisines and ingredients. Are there any cuisines you’d be interested in seeing? Southwestern, Cali style, Korean or Floridian? Let me know and until next week, GET SPICY OR DIE TRYING! (just kidding)

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