Grilled Chicken and Vegetable Kabobs with Cilantro Lime Rice

I’d just like to start by saying what a royal pain in the tookus these Grilled Chicken and Vegetable Kabobs were to make.

Yeah, I know this probably isn’t a good way to start things off and convince you to make them. It’s really not the kabob’s fault, no it’s my lack of a grill’s fault! I’m sure you remember me mentioning a couple of times that we are without a grill right now. Let me rephrase that, we are without a working grill right now. The grill itself is just sitting uselessly out on our deck, collecting dust, bird droppings, and who knows what else. It sits there in perfect view of the glass door, staring at me, taunting me, and daring me to go out and buy a new one. Me being the cheapo that I am refuses until a good sale comes up, which sadly probably won’t be until the end of summer. Don’t think for a second though that just because it will be fall by the time we get a new grill that I won’t be standing out on that deck in 50 degree weather grilling the heck out of everything! So that brings me back to the Grilled Chicken and Vegetable Kabobs.

Since I don’t have a working grill, I was once again forced to use my backup grill pan. While the grill pan works great for burgers, chicken, and other slabs of meat, it was quite tedious grilling kabobs on it. I suppose the biggest problem was that my skewers were too long and only two of them would fit in the center of the pan. They also took about twice the amount of time to cook than they typically take out on a real grill. By the time the first two skewers had cooked, I was hot, tired of standing over the stove, and beyond impatient. But because I love you guys and knew you needed to see a couple more of these delicious kabobs in the pictures, I proceeded to “grill” two more. Once the two kabobs were finish I threw the rest of the meat and veggies in the grill pan and sautéed them sans the skewers. Of course the presentation of those pieces wasn’t as pretty, but they still tasted good, and I had my sanity back. While the kabobs were cooking I cooked up some delicious cilantro lime rice which pairs perfectly with the kabobs since there is lime juice in the marinade as well. I added some chopped cilantro to the rice after it was finished cooking, because how could you NOT add cilantro, unless of course you are one of those odd balls that doesn’t like the taste (no offense).

I put the chicken and vegetable kabobs on top of the cilantro lime rice and sprinkled on a little more cilantro. The chicken was moist and flavorful thanks to the marinade it sat in all day. The taste is slightly salty from the soy sauce, a little tangy from the lime juice and rice wine vinegar, and has a kick of garlic and ginger to really amp up the flavor. The grilled mushrooms, zucchini, and onions are a perfect match with the chicken and rice. Other vegetables and fruit I’ve used in the past with these kabobs are, red or green bell peppers, yellow summer squash, and pineapple. While this story of the Grilled Chicken and Vegetable Kabobs with Cilantro Lime Rice didn’t start out well it ended well with all of those delicious flavors in my stomach. Most importantly I learned that kabobs are meant for a real grill or I should buy shorter skewers that actually fit in a grill pan, you’re welcome, I just saved you a lot of frustration.

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Yield: 4 servings

Grilled Chicken and Vegetable Kabobs with Cilantro Lime Rice

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Grilled Chicken and Vegetable Kabobs are super flavorful thanks to the delicious marinade. Serve them over delicious cilantro and lime rice.

Prep Time 8 hours 30 minutes

Cook Time 10 minutes

Total Time 8 hours 40 minutes

Ingredients

For the Grilled Chicken and Vegetable Kabobs

• 1 pound chicken breasts, cut into 1 inch cubes
• 2 zucchini, cut into 1 inch slices
• 1 onion, cut into large chunks
• 8 ounces white button mushrooms
• 1/2 cup low sodium soy sauce (tamari for gluten free)
• 2 T. grapeseed oil or other flavorless oil
• Juice of a lime
• 1 T. rice wine vinegar
• 3 cloves garlic, minced
• 1 t. ground ginger
• 1 t. dry mustard
• 1 T. honey

For the Cilantro Lime Rice

• 1 cup of rice, basmati, brown, or jasmine are all fine
• Juice of a lime
• 2 T. cilantro, chopped
• ¾ t. kosher salt

Instructions

1. In a glass measuring bowl whisk together the soy sauce, oil, lime juice, rice wine vinegar, garlic, ginger, dry mustard, and honey.
2. Cut the chicken into 1 inch cubes and place them in a gallon sized freezer bag.
3. Cut the zucchini into 1 inch slices and place in the bag with the chicken.
4. Cut the onion into 1 inch chunks and place in the freezer bag along with the mushrooms.
5. Pour the marinade over the chicken and vegetables.
6. Remove all the air from the bag and seal it.
7. Massage the marinade into the meat and vegetables.
8. Place the bag into a shallow dish and refrigerate for at least 6-8 hours.
9. Once the chicken has marinated, alternate between chicken and vegetables on metal skewers.
10. Grill the kabobs for about 4 minutes then flip them over to the other side and grill another 4 minutes or until the chicken is no longer pink.
11. Remove from the grill and serve immediately.

To Make the Cilantro Lime Rice

1. In a medium saucepan add the rice and cook according to the package instructions.
2. Once the rice is cooked squeeze in the juice of a lime and add the cilantro and salt.
3. Fluff the rice and serve with the kabobs.