When the summer time rolls around, our house grows in size. How? We’re away from the Pacific Northwest rainy season and can head out to the backyard to enjoy the sunshine and shade! Our kitchen takes a bit of a break and our grill comes out from under it’s “rain coat”. It’s grilling season! Johnsonville has expanded from their sausage line to include delicious, marinaded chicken kabob’s that are gluten-free and all natural. Just heat up the grill and cook! With Johnsonville Kabobs our summer meals are tastier and easier. (It’s Summer time… the livin’ is supposed to be easy, right? ). Check out my recipe below.
Johnsonville Kabobs come in 4 varieties; Lemon & Herb, Teriyaki, Sweet BBQ and Sweet Chili and Lime. Made with all-natural chicken breast, these kabobs are a smart choice for a healthy, flavorful meal. I’ve chosen to the go with the Sweet Chili and Lime Chicken for my first Johnsonville outing. Here’s my recipe for Johnsonville Sweet Chili and Lime Chicken w/ Cayenne Mangoes and Sauteed Bell Peppers.
Give this a try and let me know what you think. What Johnsonville Kabob flavor interests you? I think I’ll try the Lemon & Chicken next. Ooohh, that would be so good in a wrap! Let’s see – I’ll add chopped basil, quinoa and diced tomatoes! Perhaps a lemon aioli dipping sauce on the side! (To make your own aioli – mix garlic and salt in a food processor or in a blender very briefly. Add egg yolk and lemon juice until blended. Begin adding the olive oil (pure olive oil first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you’ve used it all. Finish with pepper and sea salt to taste.)
Alright, if I wasn’t hungry before, I sure am now! Happy grilling!
(**Disclosure I received product to conduct my review and financial compensation for my time & effort to create this post for you. My words, and thoughts, are completely my own.)