Chillin' & Grillin'

You'll have to excuse me for a moment as I just got a new gas grill and I now have to do my "I've got a new gas grill" dance.

--Please wait while Pepper does a little shimmy--

OK, all better now.

No but really...I am so loving my new grill.

Since putting it together, there has hardly been a dinner that we have not used the grill.
First up was a couple of NY Strip steaks and some grilled asparagus. Classic, simple...delicious.

Also done up some chicken legs with an Asian spice rub, a tri-tip roast, some burgers and last night we did chicken kebabs.

Grilled Chicken Kebabs

1 lb. boneless, skinless chicken cut into 1 1/2 inch chunks
a marinade of your choice (we used a spicy bbq marinade)
2 cups of fruits and veggies of your choice (we used peppers, yellow squash, mushrooms and pineapple.)
A couple tablespoons of olive oil to coat the veggies
Salt and Pepper

1. Mix marinade and chicken in gallon-size zipper-lock plastic bag; seal bag and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.

2. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).

3. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.

4. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto skewers. Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.