I think everyone has a few summertime recipe staples, and this is one of mine. Typically I make these on the grill…but when I went outside to heat it up, I found that we had no propane. So I improvised and made them in the oven. So don’t mind the lack of color and grill marks, these are still just as delicious, and made the house smell heavenly while cooking.
Another improvisation I had to make was substituting the fresh rosemary that I typically put on these kabobs. Every week I meal plan, so I make a menu ahead of time, then only buy the groceries I need for those meals. Another thing I started doing was online grocery pickup. So I order all my groceries online the night before, then pick them up at the store the next day. Makes life so much easier not having to grocery shop with two small kids. I knew I would be making these kabobs, so I bought fresh rosemary. When I got to the store I found they were out of fresh rosemary, so they substituted with fresh sage. Sage? Who uses sage in the summer? I think of sage as a fall herb, paired with turkey, stuffing, squash, pumpkin, pasta. Yum. Not really an herb I use much in the summer though. I’m going to need to get creative with it.
So just imagine these kabobs with fresh rosemary and beautiful grill marks. Instead, I used dried rosemary and fresh parsley. Still delicious in my opinion. I like to make these because they are fairly simple to make. Its one of those meals that feels elevated, but in reality was one of the meals I enjoy because there is minimal effort and clean up.
I start these in the morning. While the kids are playing, I make my marinade. This marinade is so yummy! In a bowl I whisked together 1/4 cup olive oil, 1/4 cup plain greek yogurt, 1/4 cup milk, 3 tbs mayo, a ranch packet, 3 tbs Worcestershire sauce, 1 tbs fresh rosemary (well…just pretend its fresh, ok?) 1 tsp white vinegar, the juice of half a lemon, and 1 tbs sugar.
I let that sit for a minute or two to let those flavors combine, then par-boiled my potatoes for 6 minutes. I do this because the potatoes take longer than everything else to cook, but you are cooking it all together on the same skewer. So by par-boiling you soften them up so everything cooks evenly later and you don’t have hard potatoes.
While those are cooking, I cut a red bell pepper, a green bell pepper, a red onion, and 2 chicken breasts into about the same sized pieces. By the time I was done with all the chopping, my potatoes were ready, so I cut those too.
Then I put all the items into a bowl with the marinade. I covered the bowl, put it back in the fridge, and let it sit all day until I went to make dinner that night.
My husband’s work is 30 minutes away from our house. So typically I start making dinner when he calls to say he’s on his way home. That way dinner is done, or almost dine by the time he get’s here and we can all sit at the table to eat and talk about our day. Or if its been a long day, eat on the couch while the kids run around acting like lunatics. So when he said he was coming home, I assembled my skewers.
This is when I noticed I wouldn’t be able to use my grill. So I preheated the oven to 375° and baked them for 30 minutes. While they were cooking the entire house smelled SO good. When my husband got home he said “something smells good in here.” It tasted just as good as it smelled.
I hope you enjoyed the recipe, and if you make them let me know what you think!
2 Chicken Breasts
1 Red Bell Pepper
1 Green Bell Pepper
1 Red Onion
4 Red Potatoes
-1/4 Cup Olive Oil
-1/4 Cup Plain Greek Yogurt
-3 Tbs Mayo
-3 Tbs Worcestershire
-1 Ranch Dressing Packet
-1 Tbs Fresh Rosemary
-1 Tsp White Vinegar
-1/2 Lemon, Jucied
-1 Tbs Sugar
Combine marinade ingredients in a bowl and whisk together.
Bring a pot of water to a boil, then add in the whole potatoes. Par-boil for 6-7 minutes to soften.
While potatoes are boiling, cut the chicken, peppers, and onion into 1 inch bite sized pieces. When potatoes are done, cut them into 1 inch pieces as well.
Add chicken, potatoes, peppers and onions into marinade, and let marinate for at least 1 hour.
When you’re ready to cook, skewer the vegetables and chicken onto kabob sticks. Grill for 5-6 minutes on each side, or bake in the oven for 30 mins at 375°.
Top with fresh parsley and the juice of the other half of the lemon.