This is another swell recipe for your barbecue’s list. As we know, meat make up of a large portion of food we grill during our barbecue. However, in order for us to enjoy a healthy and balance meal, we need to consume vegetables. Therefore, this chicken mix kabob is a combination of meat and veggie which give you the necessary nutrient for a healthy meal.

Ingredients
Cooking time: 15 minutes
Serving Size: 4

• 4 strip of chicken fillets 150g
• 2 1/2 piece of hotdogs (optional)
• 1/4 small yellow onion
• 1/4 red capsicum
• 1/4 green capsicum
• 1 teaspoon of dark soy sauce
• 1 1/4 teaspoons of sugar 
• 2 teaspoons of dried margoram
• 1 1/2 teaspoon of dried thyme 
• 1/2 teaspoon of dried dill leaf
• 2 teaspoons of olive oil
• 8 bamboo sticks or skewers
• 1/2 teaspoon of salt
• 1/8 teaspoon of black pepper

Preparation

1. Cut the red capsicum, green capsicum into 1.5 inch pieces. Cut the yellow onion about 1/2 inches wide. Place them into the mixing bowl. Add the 1 teaspoon of olive oil, 1/2 teaspoon of dried thyme and 1/2 teaspoon of dill leaf tips and sprinkle some salt and black pepper into the bowl, and stir to coat well. Put in the refrigerator for at least 1 hour

2. Cut the chicken fillets about 1.5 inches pieces and place the chicken fillet into another mixing bowl (Not together with the vegetables). Add in 1 teaspoon of olive oil, 1 1/4 teaspoons of sugar, 1 teaspoon of dark soy sauce, 1/2 teaspoon of salt,1 teaspoon of dried thyme and 2 teaspoon of marjoram, stir to coat well. Put in the refrigerator for at least 1 hour.

3. Cut the hotdog into 3 equal pieces. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don’t overload bamboo stickers /skewers with food packed tightly together. You are free to arrange the pieces in any order. (My Kabob combination: Onion, Chicken fillet, red capsicum, chicken fillet, green capsicum, hotdog) Put the Kabobs in the refrigerator until you are ready to grill.

Outdoor Grilling Method

1. Let then heat to stable first before setting the kabobs on the grill.

2. Turn the kabobs frequently as they’re grilling. You have to grill for about 12 - 15 minutes (depending on the actual temperature) before serving

Oven Grilling Method

1. Set the oven mode to toast and preheat the oven to 180C before setting the Kabob on the grills.

2. Cook for 10 - 15 minutes before serving.

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If you are looking for some vegetable recipes to add into your barbecue’s list. Then let me introduce you to one of my favourite veggie recipes that I have tested and improved. This recipe, Veggie Kabob, is a low fat and calorie recipe which is suitable for the ladies whom are conscious of their weight and wish to enjoy a healthy bbq meal.

Ingredients
Serving size: 5

• 10 medium shitake mushrooms
• 1/2 medium red bell pepper
• 1/2 medium green bell pepper
• 1 medium yellow onion
• 1 teaspoon of dried thyme
• 1 teaspoon of dried dill leaf tip
• 2 teaspoons of olive oil
• 1/2 teaspoon of salt
• 10 bamboo sticks or skewers

1. Remove the stem from the mushroom and put the mushroom into a large bowl.
2. Cut the red bell pepper, green bell pepper and yellow onion into 1.5 inch pieces. Place them into the mixing bowl.
3. Add the olive oil, dried thyme and dill leaf tips into the bowl and stir to coat well.
4. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don’t overload bamboo stickers /skewers with food packed tightly together.
5. Put the Kabobs in the refrigerator at least 1 hour before grilling.
6. Turn kabobs frequently as they’re grilling. You have to grill for about 10 - 15 minutes (depending on the actual temperature) before severing

You can also add other vegetables such as zucchini, eggplant or chilli too.

From my personal experience, you can also add 1 or 1/2 teaspoon of lemon juice to spice up the favour. However, there is one important point to take note which is to avoid adding the lemon juice on the mushroom directly because the mushroom will absorb most of lemon juice making it taste sour. (I have received many negative feedback during my BBQ, therefore, the lemon juice is remove from the ingredients)

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