It’s officially Summer! Spend more time outside with the help of these suuuuper Simple Balsamic Marinated Kabobs and your grill. Invite friends and family over. Kickback, relax, converse, listen to music. All of THAT is what makes great summer memories.
We kicked off our summer grilling season this past weekend which just so happened to be Father’s Day! We spent the day together – Park, walks, food, sunshine. I loved seeing my family together enjoying the outdoors and eating good food.
Grilling outside this past weekend brought back memories of my childhood. I didn’t realize that a world without backyard grills, hamburgers, kabobs, grilled vegetables, side salads, and refreshing drinks even existed. I thought that’s just what everyone does. Summer entertaining was ingrained into my core growing up. It’s not such a bad thing to have instilled, is it? We don’t get to do it as often as I would like, and that’s ok, but I’m hoping to change that this summer. Those summer outdoor gatherings are what I miss regularly being away from immediate family. Summer was made for spending time together. That’s why I wanted something easy to make – less fuss, quick clean up, and fun to eat. Kabobs are perfect for all those very reasons. What’s more fun than food on a stick? It’s Food. On. A. Stick. A summer staple in my opinion.
For these Simple Balsamic Marinated Kabobs we used veggies from our Rowland Row Farm CSA box and a pound and a half of chicken. If you know me, then you know how much I LOVE our CSA program. I really love that we get the freshest of fresh produce weekly without having to think about it. Big advocate for it. You should try one, if you can. We even had leftover produce from the box that couldn’t fit onto the 8 Kabob skewers. Which I actually ended up tossing on the stove top the next night and served over Jasmine Rice. So good.
I recommend using stainless steel kabob skewers for a few reasons. First – they’re REUSABLE = environmentally friendly. This is so important to me and to the PLANET. Second – you don’t have to take the time to soak them in water as you would wood skewers. No wood = no splinters in your food = better dining experience. Third – They retain heat so much better and result in a more even cooking experience. Heat is more evenly transferred throughout the meat. Hotter meat = no one is sick at your summer BBQ.
When it is time to construct the kabobs be sure to take the time to actually marinate the produce and meat, if you’re having it. We opted (forced) to marinate these overnight simply because we have a 14 month old and life happens. And because 14 month old. You don’t have to marinate overnight, at least 30 minutes works just as well and still gives you a nice balsamic zing. Reserving some of the marinade to baste the kabobs while on the grill is an important part of this equation, too. Basting layers on more and more flavor profiles to your food! More flavor layers are a good thing!
We paired the Simple Balsamic Marinated Kabobs with an equally simple side dish, Spicy Melon and Cucumber Salad. Really, this meal was pretty mindless and easy. I bought half a watermelon, chopped that up with some cucumbers. Threw it all in a bowl. Tossed it with a bit of olive oil, red pepper flakes, salt, and pepper. DONE and done. The spiciness went well with the coolness of the melon and cucumber. Really refreshing. We also enjoyed a nice cabernet by Broadside Wines out of California. Not only is their wine smooth and balanced, but they use sustainable practices from sourcing their fruit and wine packaging to being the first solar powered winery Paso Robles’ Tin City. I couldn’t love this more.
I really hope you all get to make some summer memories using some of my recipes or at least be inspired to get out there and soak it all up with food around the table. If you do get a chance to make these, remember to tag me on instagram. I love seeing everyone’s food creations!
Simple Balsamic Marinated Kabobs
Using simple and fresh ingredients, these super Simple Balsamic Marinated Kabobs are full of flavor. Bonus: they're fool proof and done in under 60 minutes.
- 1.5 pounds Boneless Skinless Chicken Breasts cubed
- 1 Bell Pepper cubed
- 1-2 Large Red Onion Cubed
- 1 Large Zuchinni Cubed
- 2 Japanese Eggplants Cubed
- 1 Yellow Squash Cubed
- 1/4 Cup Balsamic Vinegar
- 1/4 + 2 Tbsp Extra Virgin Olive Oil
- 1 Tbsp Dijon Mustard
- 1 Tbsp Maple Syrup or Honey
- 1 Tbsp Fresh Parsely Minced
- 1 Lime Zest of whole lime
- Lime Juice of whole lime
In a small bowl add the balsamic vinegar, dijon mustard, maple syrup or honey, parsley, lime juice and zest, and salt/pepper. Whisk in the olive oil. Taste and adjust seasonings as necessary.
Reserve a bit of the marinade to baste kabobs while on the grill. Set aside.
In a large baking dish, add all of the kabob ingredients and cover with the marinade. Cover with plastic and refrigerate for at least 30 minutes or overnight. Arrange kabobs after marinating.
Heat grill to medium high heat. Grill kabobs 5 minutes each side, basting as you go, and allowing for nice char marks. Remove from grill. Enjoy.
Serve these Simple Balsamic Marinated Kabobs with a Spicy Melon and Cucumber Salad, a crisp beer, and wine. We enjoyed Broadside Cabernet with ours.
Saving the best bite for last,