Making Lemonade out of Lemons

Actually, we didn’t end up using any lemons last night.

I went over to Lauren’s house last night with big plans. We had planned a meal around the use of her grill and we were very excited about the super-healthy and delicious meal we had planned: kebobs!

So, we got to preparing, me with the vegetables and Lauren with the chicken. We chopped, we diced, we skewered. We were ready to go.

Lauren went to go start the grill. She went to pick up the lighter – check. She got the tray of kebobs ready – check. And then she went to grab the charcoal.


Turns out we were clean out of charcoal! Good thing we’re resourceful.

Thus, I bring you…

Baked Chicken Kebobs

… for when you want a summer meal, even in the winter.

makes 6 kebobs


  • 1 package chicken breasts (about 3 large)
  • 2 different colored bell peppers (we used red & orange)
  • 1/3 onion
  • 1 small zucchini (you could also use squash, or both!)
  • 1 cup baby portabello mushrooms
  • olive oil
  • salt & pepper to taste
  • all purpose seasoning to taste
  • cumin to taste


Pre-heat the oven to 350 degrees.

Grease a baking sheet with cooking spray.

Clean and trim the chicken. Cut the breasts into about 2-inch (slightly larger than bite-sized) pieces.

Cut the onion layers into triangles.

Cut the zucchini into 1/2 inch slices.

Cut the peppers into one-inch squares (the peppers pictured below were actually each halved after the picture was taken).

Skewer the vegetables and chicken, starting about 2 inches into the stick. Start with vegetables and layer the chicken next to the nion slices as often as possible (best for flavor!). Use as many vegetables as preferable or necessary and aim for 3 pieces of chicken per skewer. End skewering about 2 inches away from the end of the stick.

Drizzle lightly with olive oil and sprinkle with salt, pepper, cumin & all-purpose seasoning.

Bake at 350 degrees for 30-35 minutes, turning them once after about 20 minutes.

So yummy and SO flavorful!

Obviously, this recipe works just as well for the grill. 😉

Anyway we also made some (insanely good) Mediterranean Couscous, which I was very excited to see is a-okay with my sugar intolerance.

So. Funny story. It was really, really hot in the apartment, even with the fans and AC turned on high (though they were only recently turned on after a hot day in an upstairs apartment). To start the couscous, we put the water into the pot and, per the directions, added the margarine (though it calls for oil) and seasoning mix.

We let it heat for a few minutes on the stove, stirring it every so often. We didn’t notice anything wrong at all…

Until Lauren looked down and realized that we hadn’t ever even turned the stove on. Yes, it cooked THAT MUCH just from the heat of the apartment.

Anyway, my bowl of food was absolutely wonderful. About 2/3 cup of the couscous and one kebob’s worth of yumminess:

The chicken was cooked for the perfect amount of time. Still so juicy and not at all pink.

Every single bite was amazing. Of course, it didn’t hurt that we were pretty starving by this point. 😉

Oh, and I also had this (x2):

Yes, that’s ice in my wine. Like I said, it was HOT! We enjoyed yellow tail Pinot Grigio for the evening.

Anyway, I’ll be back a bit later with dessert – keeping with the “lemonade out of lemons” theme.



Filed under Blog Posts, Recipes

2 responses to “Making Lemonade out of Lemons

  1. Claire

    These Kebobs look so good I’m totally going to have to try them out. For the olive oil and spices: do you just spice the chicken before you put it on? Or the veggies as well? And where does the O.O. come in? Sorry, but I don’t cook on the grill enough to be able to use logic here. Can’t wait to try this out!

  2. We spiced the tray of kebobs all together – as in, the olive oils is drizzled over the kebobs (as pictured), including both the chicken and the veggies. Same deal with sprinkling the spices. 🙂

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