I’ll admit… I lost my love of cooking over the past year or so. We sold our old house about 2 years ago with the beautiful kitchen and have been renting a super cute 40’s style house in our dream neighborhood. The kitchen in the rental home is lovely and updated, but quite small. I find myself not using certain pans because they are in the back of a cabinet, under 5 other pans. I also have half of my kitchen stuff in the garage, which is not exactly the best place to store it.
We’ve been taking our time and looking for our dream house in this neighborhood… and we finally found it, two blocks away from our rental home. We bought the house and we’re currently creating my dream kitchen in this home. Needless to say, I am giddy with happiness! I will have much more space than I’ve ever had before and I’m splurging on an Induction cooktop. This is MY version of Christian Louboutin shoes.
Anyway, all this kitchen planning has given me a burst of cooking creativity and I’ve been cooking much more lately. I made these quick chicken kabobs last night that I wanted to share!
Chicken Kabob recipe
2 boneless, skinless chicken breasts
1 yellow pepper, cut in large pieces
1/2 sweet onion, cut in large pieces
12 cherry tomatoes
2-3 tbsp olive oil
1/2 lemon, juiced
1 clove garlic, minced
2 tbsp fresh chopped oregano (or 1 tbsp dried)
1. Cut the chicken breasts into 1 inch chunks and place in a large bowl. Add the remaining ingredients and mix well. Cover and refrigerate for 30 minutes.
2. Thread the chicken, pepper, onion and tomatoes onto metal skewers and grill for 8-10 minutes, turning often until he chicken is cooked through.
Note: If you don’t have metal skewers, use bamboo skewers that have been soaked in water for an hour.