.png)
There is nothing better than cooking on the grill in the summer. These kabobs are full of so much flavor. Your whole family will love this meal!
Jump to recipe
There is nothing better than cooking on the grill in the summer. These kabobs are full of so much flavor. Your whole family will love this meal!
1 lb chicken breast
Traeger rub garlic chilli powder
1 bag - mini peppers
1 yellow onion
kabob sticks
4 corn on the cob
lettuce in ready to eat containers
3 cucumbers (washed & peeled before slicing)
10 oz cherry tomatoes
2 c. sunflower seeds
ranch dressing to taste
Cut your thawed chicken breast up in big chunks. Sprinkle some of your seasoning on the cut pieces of chicken. We used Traeger's Garlic Chili Pepper we found at Costco. It's delicious!
Cut your onion and mini peppers up and place them on your kabob sticks. I put my chicken first on the stick, then pepper, last your onion chunk, repeat.
Preheat your barbecue and cook on medium high temperature. Line your kabobs on the grill. Cook 5 minutes on one side and then flip. Total time is about 10 minutes and your main dish is ready.
Corn:
Shuck your corn by removing the outer leaves and stringy stuff around the ear of the corn. Wash well with water and let sit. Fill up a pot of water and bring to a boil. Place the cobs of corn in the pot and cook for 8 minutes. When the ears start to turn golden and there is a yellow tint in your water the corn is done. I shut off the stove left the corn in the water to keep them warn until the rest of the dinner was ready.
Green Salad:
I purchased one of those containers of ready to eat lettuce. Dumped a few handfuls into a bowl. Added cucumbers, cherry tomatoes and sunflower seeds. Top it off with your favorite salad dressing.
So yummy.
Side note: I had my watermelon on the counter but ran out of time to cut and serve it. Add that to this meal if you have the time lol.
We need dinner time to be easy at our house. We decided to share our go-to recipes and meal plans on this website.
Learn more >
