As I shared in several of my posts, we are rather boring when it comes to dinner recipes. We usually eat the “same old same
old”, meat, veggies, potatoes. So I’m trying to get more creative and ingenious. You know, jazz it up with spices or some crazy combination. This one for sure is a crazy combination, but once united, it creates a wonderful fresh flavor on your taste buds. The only thing missing from this amazing marriage was more bacon! I ran out and had to let some chicken pieces go naked.
You can even throw on some sliced onion between the wrapped meat and tomatoes if you want. Easy, delicious, and can be cooked alongside your favorite potatoes. We love sweet potatoes seasoned with olive oil, rosemary, garlic, and salt and pepper. Cut them 1/2 inch thick, and they can join this celebration right next to the main dish on the grill! Oh yes, don’t forget my Foolproof Mayo with a Zing! A must-have for eating these yummy potatoes.
BACON & ZUCCHINI WRAPPED CHICKEN-KABOBS
Ingredients
- 7 strips bio bacon cut in 1/2=14 strips
- 10-12 cherry tomatoes
- 1 large zucchini sliced into 7 strips cut in half=14 strips
- 2 large Chicken Breast cut into 14 pieces
- Himalayan salt
- black pepper
- seasoning salt watch for soy and wheat!
- 4 Kabob skewers
Directions
- Step 1 Cut zucchini using a knife or a food processor. Slice your 7 strips of bacon in half.
- Step 2 Warm the grill and prepare your potatoes!
- Step 3 Season your chicken with your salt, pepper, and seasoning salt. I happened to use Italian seasoning. Wrap your zucchini strips around the chicken pieces, then wrap the bacon around that and put on skewers with a tomato between or sliced onion.
- Step 4 Make sure you turn the Kabobs more often than the potatoes. As you can see, they do burn with the grease from the bacon
- Step 5 Slide off on your plate and add your grilled sweet potatoes for a real adventure.
- Step 6 This combination was meant for each other and gave our everyday meal to a new zip!
- Step 7 Don’t forget my Foolproof Mayo with a Zing for these luscious sweet potatoes.
I'm Melinda Stevens and living the life of a beach bum was inevitable since my father was a lifeguard for the city of Los Angeles. My memories of growing up on John Street in Manhattan Beach, California were filled with joy, excitement and adventures; until my world, as I knew it, fell apart when we moved to Del Mar, California. My father was offered the position as Captain of the lifeguards and we started the slow migration to the small deserted stretch of beach in 1963. At twelve years old, this seemed like the end of my life. Remember, I’m writing with clear hindsight now, ok somewhat clearer… Little did I know this would be the beginning of a new journey and give a bit more clarity to many of the events that led me to this new cooking adventure.
Looks very yummy
I cook’n up a batch for our next family barbecue!