I hadn't realized that we always seem to have shish kebabs around the 4th of July. I guess because it's an outside, grilling food. Except this time, I made it as an indoor shish kebab bake, which saved me the trouble of loading the skewers and lighting the grill. So much easier. And the kids loved it! I'll probably fiddle with the marinade some, but they really liked the pineapple chunks.
Another food we're hoping to have this weekend, which seems to crop up around this time of year: homemade strawberry soda ice cream!
And tomorrow we get to sample the month-long fermented raspberry shrub.
Shish Kebab Bake
1/2 cup soy sauce
1/3 cup vegetable oil
1 teaspoon salt
1 can pineapple chunks, with juice
1 1/2-2 lbs. chicken breast, cubed
vegetables as desired (cubed/sliced/bite size): onion, mushrooms, bell pepper, yellow squash, whole cherry tomatoes, green beans, asparagus, broccoli, cabbage
Toss all ingredients together and let marinade for about an hour. Transfer meat and vegetables to foil-lined baking tray (foil for easy clean up.) Bake at 350F for approximately 30 minutes or until chicken is done. Meanwhile, boil remaining marinade on the stove. Serve "kebabs" with sauce.
Note: I'm thinking that garlic would go well with that sauce. Original recipe from Gommie uses 1/2 cup lemon juice instead of pineapple juice from can, but I didn't bother. It also calls for some chopped parsley.