Chicken Kabob Appys at the Lavery’s Bon Voyage Happy Hour for L’Hermione | By Jennifer | Old Town Post
Jean and Jim “Cuz” Lavery had a bon voyage party for the tall ship, Hermione, at the Old Dominion Boat Club. The tiki bar was full of spirits, and live music featuring Rockin’ Rodger set the tone for everyone. It was time to bid adieu to the magnificent tall ship at midnight.
Jean asked everyone to bring an appetizer. Miles and I chose to bring kabobs in reverse. It’s been so hot outside it’s more comfortable to prepare everything in the kitchen than it is to grill outside. And with this fantastic marinade, you’re not skimping on flavor, preparing things in the oven.
Your Harris Teeter shopping list for this recipe 😉
- 2 lemons -> produce section
- 1 onion -> produce section
- 3 – 4 bell peppers (red and green give the most color) -> produce section
- two 4oz packages of button mushrooms -> produce section
- 1.25-1.5 lb. thin sliced chicken breasts -> meat section
- dijon mustard -> aisle 1
- vegetable oil -> aisle 4
- Worcestershire sauce -> aisle 1
- soy sauce -> aisle 2
- minced garlic -> produce section
- 2 zip lock baggies (gallon size) -> aisle 8
- appetizer size skewers -> aisle 4
Recipe
Mix the following:
- juice of 2 lemons
- 3/4 cup veggie oil
- 3/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 dijon mustard 1/3
- 3 garlic cloves
Chop the following into kabob size pieces:
- 1 onion
- 3-4 bell peppers (red and green give the most color)
Place the chopped onion and green peppers into a zip lock baggie along with the two packages of button mushrooms. Pour about 3/4 of the marinade over the veggies. Place chicken breasts in the other baggie (this helps if you end up making some vegan kabobs). Pour the remainder of the marinade over the chicken. Make sure each baggie is closed and massage the marinade into the chicken and veggies. Place in fridge and allow chicken and veggies to marinade for about 5 hours. (I learned this note the hard way once: don’t marinate overnight, or for too long, as the acid in the marinade will change the texture of the chicken.)
When you’re ready, cook your kebabs in the oven or on the grill. Make sure the chicken reaches 165˚F (74˚C). Enjoy!
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