You’ll poke your eye out!

We almost had an eye casualty on the Fourth of July and all because of my brilliant idea to make Sish Kabobs.

When there are small (and medium) kids in the house… okay even adults… use extreme caution with skewers, especially those of you who are hand talkers!  Poor Thing 1 took a stick to the corner of his eye when his younger brother wheeled around to say something.  The whole thing went down rather dramatically and when the smoke settled even Daddy had to apologize for overreacting.  But dang, those things are tricky. 

So, if you dare you might want to try this recipe we whipped up in red white and blue for the 4th.

This is my Honey, who is the star of this recipe and how I see him most days…

I’m very short, hence the upward angle and he wants you to know he “cleaned up” his gotee after I took this picture. 

Little Pee Wee is often tagging along with him in the evenings but only if the Bubba is busy elsewhere!  Mr “I’m Sooo Teeooo (2)” is quite jealous of Daddy time.

Honey Lemon Chicken Kabobs:

 

Do I really have to go there?  (Shopping List):

The truth is this is a recipe you can make with almost anything you have lingering around in your refrigerator or need to use from the garden.  Just beware of that bottom shelf, it’s a doozie no telling what might be “lingering” there. Ha

• red/white/blue baby potatoes (any will do but these were so cute)
• tomatoes
• red onion
• sweet peppers
• chicken
• 1 lemon
• honey
• oh and rice, I almost forgot Jasmine Rice (my favorite)

If I can do it you can do it! (The Recipe):

This is another of those recipes where it would be smart to make the rice first but I forgot so I had to wait.  Darn.  After various taste tests we have decided that Jasmine rice is a family favorite.  What is your favorite rice?

Cut chicken and veggies into bite size pieces for “skewering” and if necessary cut baby potatoes in half.

Squeeze one small lemon, 2 heaping tablespoons honey and 2 tablespoons olive oil into a small bowl.  Combine and coat chicken pieces with the lemon dressing.  Drizzle veggies with any remaining dressing.

Grill to perfection starting with the potatoes then chicken and finally veggies.  I’m not even going to attempt a Grilling lesson, my husband told me never step in on a man’s grill! Make sure the chicken is cooked through.

Serve atop a bed of rice and enjoy!

For dessert check out my new chocolate chip cookie recipes here.

This has been another recipe for the “What’s for Dinner Wednesday Blog Carnival” Hosted by the Gluten Free Homemaker. Thanks for stopping and check out more great ideas here!