I love eating shish-ke-bobs, but they take forever to make. Not cook – they grill up in no time – but it seems to take forever to soak the skewers, chop all the veggies, thread everything on there – that’s the worst! – and then marinate it all.
A few days ago I had everything I needed to make great kebobs, but I couldn’t make myself do the skewering. (I know, lazy, right?)
So, we made this instead. It was just as good and had the same components but came together much faster. It’s still very healthy and filling, and best of all? No skewering!
Ingredients:
1 each red pepper, green pepper, onion
3 cups broccoli spears
1 lb skinless, boneless chicken
1 box whole wheat spaghetti
Italian salad dressing
olive oil (a few splashes)
Parmesan cheese (optional)
First, chop the peppers and onions into 1″ sized pieces. Put into a one-gallon Ziploc bag. Cut up chicken into small bite-sized pieces and throw it into the bag, too.
** Some people say that you shouldn’t marinate veggies and meat together. You SHOULD be very careful that all components get cooked through if you choose to do this. The large veggies and small meat pieces will cook through at the same time. If you don’t want to worry about cross-contamination or the size of your chopped goods, just marinate separately!
Add the salad dressing and squish the bag to coat the entire contents. Refrigerate for at least three hours, flipping over halfway through.
When you’re ready to prep your meal, preheat the grill and prep your grill pan. (I give mine an oily massage so nothing sticks.) Dump your meat and veggies onto the hot pan and close the lid. Stir occasionally.
Meanwhile, boil the water and prepare the spaghetti as directed. Five minutes from being finished, add the washed broccoli to the pot. Then drain completely and return to pot. Add just a bit of olive oil and toss to coat. Season with salt and pepper if desired.
When meat and veggies are finished on the grill, serve them over the spaghetti and broccoli. Yum!
