Grilling season is in full swing and these kabobs were one of the very first things we threw on the grill this summer. They are so, so, SO good. The flavors are summery fresh and they all meld together incredibly well. We’re talking rosemary, garlic and lemon! Amazing! There’s plenty of each of these ingredients in the marinade, so there is no lack of flavor whatsoever.
And, if that isn’t convincing enough, the chicken is incredibly moist (so long as you don’t over cook). The base for the marinade is buttermilk and while it provides nice tang, it also makes that chicken nice and juicy!
We like to add bell peppers and red onion to our kabobs. There are various opinions on whether you should grill your veggies separate from your meat. The main argument for this is so that you can cook each to the level of doneness you prefer since they rarely get done at the exact same time. I am not picky with the level of doneness on my veggies (I find that they’re slightly still crisp once the chicken is done . . . and I love them like that anyways), so I combine my meat and veggies on the same skewer. Plus, I think it looks prettier. However, if you’re one that likes your veggies cooked to a perfect doneness (per your opinion), then put your meat and veggies on separate skewers.
You seriously gotta make these this summer. Probably more than once! Again, they are so, so, SO good!