Recipe: Grilled Chicken Kabobs with Spinach Quinoa

The Handsome Husband received a lovely care package a few days ago from his mother.  It was his annual birthday box of meat from Omaha Steaks {insert big happy smile}.  Inside the box, among other things, was chicken.  And since the weather outside was perfect bbq weather, I grilled up some chicken kabobs.  Life is tough I know.

Here is the delicious recipe:

Ingredients

For the Chicken Kabobs

2 large chicken breasts, cubed
1 green pepper, sliced
1 yellow pepper, sliced
1 sweet onion, sliced
1/2 bottle Lawery’s Santa Fe Chili Lime Marinade
5 wooden bamboo skewers, soak in water

For the Spinach Quinoa

1 cup quinoa
2 cups chicken broth
2 cups spinach, chopped
1/4 cup pine nuts
2 teaspoons garlic, minced
1/4 cup Feta cheese crumbles
2 tablespoons lemon juice
2 tablespoons olive oil

Directions

For the chicken kabobs

Soak bamboo skewers in warm water for 30 minutes.  Place onion, chicken, and peppers on skewers and place in a roasting pan.  Pour marinade over chicken kabobs and refrigerate for 30 minutes.  Remove from marinade and cook over a medium hot grill until fully cooked.

For the Spinach Quinoa

Place chicken broth and quinoa in a rice cooker and cook.  When finished place in a large bowl and set it aside to cool.  In a stir fry pan combine olive oil, garlic and pine nuts.  Saute over medium heat until nuts are toasted.  About 2 minute.

Add toasted nut mixture, chopped spinach, feta and lemon juice to quinoa and toss.

Looking for a little grilling inspiration?  Check out Grillin’ with Gas: 150 Mouthwatering Recipes for Great Grilled Food by Fred Thompson.  Amazon currently has the bbq book on sale for $13.38.

*Amazon prices can change at anytime.