Something on a Stick

Let’s face it, dogs know a thing or two about the value of a stick. As does a child. Simple pleasures in life are often the most rewarding. That said; Something on a Stick Day isn’t so much the stick as it is foods that are served on a stick.

Right off the top of my head, I can think of three simple ways to celebrate National Something on a Stick Day. Eat a popsicle, a corn dog or build a camp fire and roast weenies on a stick. Wow, it’s been a long time since we were camping, as in sleeping outside and cooking over an open fire. There’s a part of me that finds that invigoratingly nostalgic. But then there’s the old lady in me that says ain’t no way I’m sleeping on the ground.

And the truth of the matter is that while I might be sharing an awesome recipe for foods that are either cooked on a stick or served on a stick, those are recipes I’ve made well ahead of National Something on a Stick Day just so I can share them now. This year, we aren’t even going to bother with Corn Dogs on the actual day, I’ve got Chicken Santa Fe on the menu since it’s Tijuana Tuesday. And yes, I know that Santa Fe isn’t in Mexico but close enough cuisine wise. Besides, it’s been a minute since we’ve had Chicken Santa Fe. The kabobs Hubby and I cooked up for Sunday Supper just so we could share them with you today.

Originally, I had planned to re-blog Dad’s Amazing Kabobs. But then I realized it’s Tuesday, we could do better than that. Okay, maybe not better. Dad’s Steak Kabobs remain perfection on a stick, yet more traditional when it comes to kabobs. On the other hand, these Chicken Kabobs take a page from Mexico. If there is one thing my guys adore, it’s Mexican foods – especially when it means Margaritas on a week night.

Mexican Chicken Kabobs on a Bed of Rice
8 tablespoons Taco Seasoning
6 tablespoons Vegetable Oil
6 tablespoons Lime Juice
6 tablespoons Tequila
1-1/4 lbs boneless Chicken Thighs
8 (10-inch) Bamboo Skewers
1 large Red Bell Pepper
1 large Orange Bell Pepper
3 large Jalapeno Peppers
1 medium Red Onion
1 cup Grape Tomatoes
4 Flour Tortillas, warmed for serving
Mexican Rice (recipe follows) for bed

In a glass measuring cup whisk together taco seasoning, oil, lime juice and tequila. Pour half of the marinade into a non-reactive mixing bowl. Reserve remaining half.

Cut chicken into bite-size pieces. Place chicken in the bowl with the marinate. Coat chicken well, transfer to a zip-lock bag, close and refrigerate for 30 minutes or longer.

While the chicken marinates, soak the bamboo skewers in water, prepare the vegetables and make the rice. (Recipe below).

Stem and seed each of the peppers, cut into chunks and set aside. Peel onion, cut into chunks and set aside.

When ready, alternately thread pieces of bell peppers, jalapeno, red onion and tomato onto 4 of the bamboo skewers. Brush vegetable skewers on all side with reserved taco marinade. Set aside.

Heat a gas grill to medium heat. Brush grate with vegetable oil to prevent kabobs from sticking.

While the grill heats, thread chicken pieces onto remaining 4 skewers, discarding the marinade used for the chicken.

Place chicken kabobs on the grill first. Close lid, cook chicken for 4 minutes. Place vegetable kabobs on the grill next, close lid and grill for 5 minutes. Turn all the kabobs to form nice grill marks, continue to cook another 5 minutes or until chicken is no longer pink and the vegetables are crisp-tender.

While the kabobs grill, warm the tortillas for serving.

When ready to serve, spread rice out on a warm serving platter. Place kabobs over the bed of rice. Serve with warm tortillas and enjoy.

Farmhouse Ro-Tel Mexican Rice
2 cups Water
1 box Farmhouse Mexican Rice

Note: Chances are, there will be peppers and onions left over from the kabobs. Chop those up, and toss them into the rice. The make rice as directed. Amazing flavor booster!

Mix chicken stock, water and Ro-Tel tomatoes together in a medium saucepan. Stir in the seasoning mix from the rice, blend well.

Add rice. Bring saucepan to a boil. Reduce heat to medium-low; cover and simmer for 25 minutes.

Refried Beans and Warm Tortillas finish off the meal beautifully. Don’t forget the Margaritas!

O Lord, hear my prayer and let my cry come to You

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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