Kebaaaaaabs

For some reason, whenever I talk about kebabs I always seem to say it with a Jersey accent. I don’t know why. It just sounds nice…kebaaabs.
Anyway, summer is the perfect time for kebabs. They are the perfect grill food. A great way to feed many or just a few. They can be marinated and assembled earlier in the day and then thrown on the grill for dinner. I like chicken kebabs more so than beef kebabs mostly because chicken is cheaper and I don’t have to worry about overcooking my steak ( which I believe is a waste of good steak), but if you want to do this with beef I can assure you it is just as tasty.
I have been using this recipe for years and I am more than a little hesitant to tell you that I got it off the back of a Good Seasons Italian dressing Box, but some of the most loved recipes in the world come off the back of the package (i.e., Nestle TollHouse Cookies). So, I set my embarrassment aside and share with you one of the easiest and most delicious ways to make kebabs.

Chicken ( or Steak) Kebabs
4 Chicken breasts, skinned, de-boned and chopped into 1 inch cubes
Assorted Veggies such as squash, onions, peppers, mushrooms, chopped into 1 inch cubes
1 packet Good Seasons Italian Dressing Mix
1/2 cup mayo
1 T water
1T vinegar
kebab skewers ( if using wooden ones make sure to soak them for 30 minutes)

Thread chicken and veggies onto skewers and place on a tray. Mix together dressing mix, mayo, water, and vinegar. Spoon a few tablespoons out for use as a dip later. Liberally brush the rest of the mayo mix over the kebabs. Let marinate in the fridge for at least 30 minutes ( Alternatively, place the chopped chicken and mayo mix in a bowl and marinate for 2 – 24 hours in the fridge, then thread onto skewers)
Grill kebabs over indirect heat until done. Serve with rice and reserved dipping sauce!