Johnsonville does more than just sausage with its new line of flavorful and convenient chicken kabobs! Just throw them on the grill and within minutes a healthy and delicious dinner is ready to serve.
These gluten-free, all natural kabobs are available in four varieties, including Lemon and Herb, Teriyaki, Sweet BBQ and Sweet Chili Lime. From wraps to rice bowls to eating right off the stick, these kabobs provide endless options the whole family will love.
Recently I was given the opportunity to try out the new Johnsonville Chicken Kabobs! I purchased one of each of the following flavors: Lemon and Herb, Teriyaki, and Sweet Chili Lime. I was impressed with the flavor as these are sealed and wrapped so that the flavor stays strong.
Each package comes with four kabobs that are individually seasoned and wrapped. I did notice that when I was taking them out of the package that you must be sure that the packaging is peeled all the way back before you take out the kabobs. When we pulled them out from the package, some of the chicken fell off of the stick, so it was easier to open the packaging all the way.
Of course we cooked them on the grill! But, you can prepare them in the oven or electric contact grill. I just prefer grilling in the summer as our months are too short...and the house gets too hot! To prepare on the grill, we grilled on the greased grate first for about four minutes. We then wrapped them in aluminum foil and put them back on the grill for about 8 minutes. The wrap kept them from drying out - they were so moist and delicious!
These were delicious on their own, but I served them over a plate of Zucchini Salad. We have had an abundance of growth from our garden this year, so I am always looking for ways to incorporate our garden into our meals!
To prepare the zucchini for the salad, I sliced them in half lengthwise. I then placed the zucchini on the grill and brushed them with olive oil. After about 5 minutes, we turned the zucchini and cooked another five minutes.
While they were cooking, I prepared the rest of the salad and dressing. I cut up 6 scallions. I measured out 2 tablespoons of lemon juice, 1 tablespoon of olive oil, 1/4 teaspoon of crushed red pepper, and 3/4 Teaspoon of salt.
When the zucchini was done cooking, I sliced the zucchini and added all of the other ingredients. I stirred up the ingredients and my salad was done - quick and easy!
The thing I love about this salad is how easy it is to modify the recipe to your taste! You can add more or less of anything to make it just right for your family.
To complete our meal, I placed the Johnsonville Chicken Kabobs over the Zucchini Salad and voila - a healthy, quick, and easy meal! This meal took us about 20 minutes from start to finish to complete. So tasty!
Johnsonville Chicken Kabobs with Zucchini Salad Recipe
Ingredients:
- Johnsonville Chicken Kabobs
- 6 medium zucchini, halved lengthwise
- 1 teaspoon plus 1 tablespoon olive oil
- 6 scallions, sliced
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon crushed red pepper
- 3/4 teaspoon salt
Directions:
Heat grill to medium-high. Brush the zucchini with 1 teaspoon of the oil and grill until tender, 5 to 7 minutes per side. Slice the zucchini and toss in a large bowl with the scallions, lemon juice, red pepper, the remaining tablespoon of oil, and ¾ teaspoon salt. Serve at room temperature.
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