I’m sorry it’s so late! My older sister Makelle is getting married on Saturday so we flew in last Friday to my hometown Lincoln, California and it has been sooo nice being able to be home and seeing everyone get to know Calvin. But I am committed to this food blog to post at least once a week so I am up doing it even though I am so exhausted. There’s not much else I would do while tired so that shows how much I love food blogging.
Since it is the end of Summer I thought we would barbeque before I dive, and I mean DIVE, into my comfort foods. I wanted to include these kabobs in my food journal because I always forget about them and I love kabobs. I didn’t even marinate them and I know I probably should have but I just didn’t really want to because that was just one more step into it and honestly, the sauce that you pour over it makes it so good I really don’t think you need to.
So, find the veggies and meat in the fridge and skewer those things.
- 2 TBSP cornstarch mixed with 4 TBSP cold water
- 1 1/3 cups soy sauce
- 1/3 cup chicken broth
- 1/2 cup honey
- 1 TBSP minced garlic
- 1 teaspoon ground ginger
- sesame seeds
- Mix the above together in a saucepan on medium heat until it starts to thicken. Once it is thick enough for your liking (coats the back of a metal spoon when dipped in), it’s ready to poured over the veggies and rice.
- 2 zucchini
- 3 chicken breasts
- 1 can pineapple
- 1 green bell pepper
- 1 orange bell pepper
- 1 onion
- any other vegetables you would like!
- For the kabobs, soak the skewers in water while you cut your veggies. Skewer, drizzle with olive oil, and grill.
I’m going to take my sisters bridals this week so don’t be surprised if I sneak one of them into the blog post in my next recipe. Love my family! We are still missing two of my sisters in this picture. They get here Thursday!
Hope you all are enjoying the last of your Summer!