Despite the leaves starting to change, summer weather has been hanging on around here. We had several days in the 90s this week! I’ve been doing a little scrambling to get in some last-minute summer dishes on our weekly menu, because I know this won’t last.
I’m loving these afternoons where I can let the kids play in the backyard while I get dinner going on the grill. We’ve been eating on the deck a ton. I’m going to miss it terribly when the weather cools down.
Lemon Pepper Chicken Kabobs
(adapted slightly from The Gunny Sack)
1 lb. boneless, skinless chicken breasts, cut into 1″ pieces
1/2 cup + 2 Tbsp. olive oil, divided
1/4 cup vinegar
2 Tbsp. + 2 tsp. lemon pepper seasoning, divided
1 bunch of asparagus
1 lb. new potatoes
In a medium bowl, whisk together 1/2 cup olive oil, vinegar, and 2 Tbsp. of lemon pepper seasoning. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes.
While the chicken marinades, cut the asparagus into bite-sized pieces and add them to another bowl. Toss with 1 Tbsp. olive oil and 1 tsp. lemon pepper seasoning.
Poke each potato with a fork and add to a microwave-safe bowl. Microwave on high for 3 minutes. If the potatoes are larger than your chunks of chicken, cut in half once they’re cool enough to handle, then toss with 1 Tbsp. olive oil and 1 tsp. lemon pepper.
Cut the lemon into wedges.
When the chicken is finished marinating, thread all the prepared ingredients onto skewers and grill over medium-high heat until the chicken is cooked through.