When it comes to summer grilling, there’s nothing quite like enjoying a flavorful and delicious kabob.

If you’re looking to impress your friends and family at your next barbecue, why not try these mouthwatering Cherry Tomato and Chicken Kabobs with Hull Slices? This recipe combines the juiciness of cherry tomatoes, the tenderness of chicken, and the delightful crunch of hull slices to create a truly delectable dish. With just a few simple ingredients and some skewers, you’ll be well on your way to grilling perfection!.

Gather Your Ingredients

Before embarking on your culinary adventure, it’s important to gather all the necessary ingredients. For this recipe, you’ll need:.

1 pound of boneless, skinless chicken breasts
1 pint of cherry tomatoes
1 medium-sized red onion
1 green bell pepper
1 yellow bell pepper
1 zucchini
1 cup of hull slices
2 tablespoons of olive oil
2 cloves of garlic, minced
1 teaspoon of paprika
1 teaspoon of dried oregano
Salt and pepper to taste

Prepare the Marinade

The key to infusing your kabobs with flavor is a good marinade. In a small bowl, combine the olive oil, minced garlic, paprika, dried oregano, salt, and pepper. Mix well until all the ingredients are incorporated.

Cut the chicken breasts into bite-sized cubes and place them in a ziplock bag. Pour the marinade over the chicken, seal the bag, and massage the marinade into the chicken. Allow it to marinate in the refrigerator for at least 30 minutes, but preferably for a few hours or overnight for maximum flavor.

Prepare the Vegetables

While the chicken is marinating, it’s time to prepare the vegetables. Start by washing the cherry tomatoes and hull slices. Next, cut the red onion, green bell pepper, yellow bell pepper, and zucchini into large chunks.

Remember that the size of the vegetables should match the size of the chicken cubes to ensure even cooking.

Skewer and Grill

Once the chicken and vegetables are prepped, it’s time to assemble your kabobs. Alternate threading the chicken, cherry tomatoes, hull slices, and assorted vegetables onto metal skewers.

If you’re using bamboo skewers, be sure to soak them in water for at least 30 minutes beforehand to prevent them from burning on the grill.

Preheat your grill to medium-high heat. Place the assembled kabobs on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and the vegetables are slightly charred.

Keep a close eye on the kabobs to avoid overcooking or burning.

Serve and Enjoy

Once your Cherry Tomato and Chicken Kabobs with Hull Slices are beautifully grilled, remove them from the heat and let them rest for a few minutes. This allows the juices to redistribute and the flavors to meld together.

Serve the kabobs on a platter, garnished with fresh parsley or basil. They can be enjoyed as a main course accompanied by some grilled bread or as part of a larger barbecue spread. Either way, they’re sure to be a hit!.