Yummy Honey Chicken, Shrimp, and Vegetable Kabobs

Sunday was a gorgeous, sunny, perfect Spring day. As it was also Mother's Day, an outdoor dinner beckoned. We hauled a table out to the patio and lit up the grill. I spent quite some time brainstorming what dishes I wanted to serve in celebration of my Mom, but the execution was simple. What is easier and more delicious than grilled chicken, shrimp, and veggies?

My chicken sat absorbing the sweet honey and soy garlic glaze all day. The shrimp I marinated for just a half hour before they went on the grill (any longer and seafood starts to break down). To save on calories I didn't marinate the veggies, just brushed them with oil and seasoned them instead. You could brush them with marinade (that hasn't been touched by raw meat) while grilling for more flavor.

Like the name promises, the chicken was yummy, the shrimp oh-so-succulent, and the veggies smokey and sweet. Kabobs are fun and convenient for serving. Laid out on platters they make for a beautiful presentation. The glow of the afternoon sun warmed our faces while our family of 8 crowded around a long skinny picnic table. We dined like royalty surrounding our Queen-For-A-Day, wishing this such evening would last forever.

INGREDIENTS

Marinade:

1/4 cup canola oil
1/3 cup honey
1/3 cup soy sauce

2 cloves garlic, minced
1/4 tsp. freshly ground black pepper

Either 4 skinless boneless chicken breast halves, evenly cubed

or 2 lbs. raw shrimp

(If you are doing both, you need to make twice as much marinade.)

Vegetables (all evenly chopped):

1 red onion

2 red bell peppers

2 green bell peppers

2 zucchini

2 yellow squash

DIRECTIONS

1. In a large bowl, whisk together oil, honey, soy sauce, garlic, and pepper. Before adding the meat, reserve a small amount of marinade to brush onto kabobs while cooking (optional). Marinate the chicken for at least 2 hours or overnight. DO NOT marinate the shrimp for longer than 1/2 hour. The vegetables can be marinated as well, but I just brushed them with canola oil and seasoned them with salt and pepper before grilling.

2. Preheat the grill for high heat. If you are using wooden skewers make sure you soak them in water before grilling to prevent burning.

3. Drain marinade and discard. Thread chicken and vegetables onto the skewers. Lightly oil the grill grate. Place the skewers on the grill. Turn and brush with reserved marinade (optional). For chicken, cook 12-15 minutes until the juices run clear. For shrimp, cook until opaque and curled, several minutes per side. Vegetables are done once tender and browned.

Serves 4-8.

(Adapted from All Recipes)