This weekend was pretty spectacular in Michigan, and because we had such a harsh winter, I decided to spend every waking minute outside. I also decided that we needed something other than hot dogs to throw on the grill, and thus I threw together a pretty amazing batch of Bell’s Oberon marinated chicken and vegetable kebabs. They turned out so well, that I figured I better share the recipe so they can be recreated by all.

Ingredients

  • 3 boneless, skinless chicken breasts
  • red pepper
  • orange pepper
  • yellow squash
  • 1 package of baby bella mushrooms
  • 1 sweet onion
  • 1 bottle of Oberon
  • 1/4 cup of olive oil
  • 2 tablespoons of soy sauce
  • 1 tablespoon of Worcestershire sauce
  • 1 tablespoon of lime juice
  • 1 tablespoon of garlic powder
  • Cavender’s Greek seasoning to taste

Step 1

Chop up your vegetables. I chose peppers, onions, mushrooms, and squash, but you can substitute in anything you like.

Step 2

Cut up the chicken into bite size pieces.

Step 3

To make the marinade, take a small bowl and mix together the liquids. Put the vegetables and chicken in a 9 x 13 baking dish and pour the marinade over. Then sprinkle with the garlic and Cavender’s. If you don’t have Cavender’s, just season with salt and pepper to taste. But you should probably have Cavender’s seasoning on hand, it’s pretty amazing.

Place the dish in the refrigerator for a few hours.

Step 4

Take metal or wooden skewers and add the vegetables and chicken in any pattern you like. Head to the grill and cook for about 15-20 minutes or until the chicken is cooked through.