Shirley Beccue, a long-time friend who just retired from Acadia National Park, where we worked for many years, held a little party in July. She prepared these chicken kabobs, but not on a grill, in her oven. They were a big hit.

The original recipe called for skewering the meat and veggies, then roasting them on a grill. Shirley made them another way, which she describes below.

Honey Chicken Kabobs

1/4 c vegetable oil
1/3 c honey
1/3 c soy sauce
1/4 tsp ground black pepper
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 cloves garlic
5 small onions, cut into 2 inch pieces
2 red bell peppers, cut into 2 inch pieces
skewers

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Shirley on her method:

I didn’t cook them as long as the recipe calls for. I also didn’t use as much soy sauce. I marinated the veggies (I added other veggies) and chicken separately and broiled them separately on large cookie sheets instead of cooking them on the grill, otherwise the recipe is same!!!!

Another marinade I really like for shish kabobs is Hannaford’s zesty Italian salad dressing (it recommends using it for a marinade on the label).