Chicken Kabob Appys at the Lavery’s Bon Voyage Happy Hour for L’Hermione | By Jennifer | Old Town Post
Jean and Jim “Cuz” Lavery’s bon voyage party for the Hermione at the Old Dominion Boat Club. Tiki bar full of spirits and live music featuring Rockin’ Rodger set the tone for everyone to come bid adieu to the magnificent 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 rather than grill outside. And with this fantastic marinade you’re not skimping on flavor.
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.
To cook you kababs in reverse heat oven to 350 degrees. Sear chicken breasts for just a minute or two on each side while oven is heating. Place in baking dish when you are done with a little of the marinade. Place veggies in a seperate baking dish with all the marinade. After about 45 minutes take chicken out and cut it into kabob size pieces then put back in the oven for another 15 minutes. After 1 hour total pull out baking dishes and assemble mini-kabobs.
