Grilled Moroccan Chicken Kabobs and Grilled Corn on the Cob

I had to call the hospital today, just for typical pregnancy stuff, nothing important. Anyway, I was placed on hold so I was stuck listening to their automated message over and over and over. Here's what I was told: 1) Microwaving my food, as opposed to cooking it in the oven or on the stove, is healthy and recommended, and 2) Exercising outside can actually hurt your lungs.

So it looks like microwave dinners and sitting on the couch are good for my health. Who would have thought??!! hahaha! Oh my goodness, that just made me laugh. :)

Anyway, other than having a good laugh today, we're also still combating the heat. Jeez Louise we're roasting. I sit on the couch fanning myself, so needless to say, using the oven is still out of the question. Today we grilled everything outdoors. Below are two of the recipes. The corn is effortless (thank you neighbors for the garden fresh corn!) and if you leave it in the aluminum foil until the chicken is done, it will still be extremely hot (we have a tiny grill, so we do corn first and then chicken kabobs).

And a quick note. In the picture, the zucchini is cut into tiny pieces and then several are pieced together. You do not have to do that. The other day I made baked zucchini fries, and after breading the majority of them, I had a few leftover. So instead of cracking another egg, and then seasoning breadcrumbs for a few more, I just put them in the fridge to use another day ----- and that day would be today. :)

Grilled Moroccan Chicken Kabobs

Serving Size = 2 - 3 

• 2 boneless skinless chicken breasts, cut into 1 inch cubes
• 1 tablespoon or so of cider vinegar
• 2 - 3 tablespoons of extra virgin olive oil
• 2 - 3 tablespoons of chopped cilantro
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1/2 teaspoon coriander
• Pinch of ground cinnamon
• Pinch of cayenne pepper, to taste
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 onion, cut into roughly 1 inch cubes
• 1/2 of a medium zucchini, or so, cut into roughly 1 inch cubes
• 1/2 of a large green bell pepper - cut into roughly 1 inch cubes

1. Mix all of the spices, cilantro, salt/pepper together in a bowl. Add the vinegar and oil, mix well. It should be thick, but not a thick paste. You want it thin enough to coat the chicken. If necessary, add more or less oil. I just eye the oil and vinegar. Place the chicken pieces into the bowl and mix. Marinate for 3 hours in the refrigerator (most chicken kabob recipes say marinate for 6 hours, but I never plan that far in advance).
2. I used metal skewers and a propane grill (set at medium heat). Place a piece of pepper on the skewer, then a piece of chicken, piece of onion, piece of chicken, piece of zucchini, piece of chicken, piece of pepper..... and so on and so on. I actually had to cram mine together a bit because they didn't want to fit on all three skewers. For some reason, I skipped the onion and had leftover onion to put in the fridge. Trust me, you do not want leftover onion, it was the best veggie out of them all.
3. Place the skewers on the grill for roughly 20 minutes, turning every 4 or 5 minutes. Check the temperature after 15 minutes though, just to be safe. 

Grilled Corn on the Cob

• Corn in the husk
• Aluminum foil
• Butter

1. Peel the husks back, remove the silk and throw it away, spread on butter and then put the husks back. Wrap the corn in the aluminum foil. Place on the grill, turning from time to time, and cook for 30 minutes over medium heat.

Linking to: Full Plate Thursday, Foodie Friday, Weekend Roundup