Make some kabobs with some chicken or pheasantLabor Day is the last time a lot of people pull out the grill for the season. For many, it symbolizes the end of summer, since school has started or very soon will be under way. I used to be one of those people. In fact, there were quite a few years when I didn’t even own a grill.
By: By Jeff Tiedeman, The Jamestown Sun
Posted Sept. 1, 2012
Labor Day is the last time a lot of people pull out the grill for the season. For many, it symbolizes the end of summer, since school has started or very soon will be under way.
I used to be one of those people. In fact, there were quite a few years when I didn’t even own a grill.
It’s a different story now. We grill three or four times a month during the summer. Most of the time, it’s fish, elk burgers or sausage or some other wild game that we need to use before the new seasons begin.
One of my favorite things to grill is marinated pheasant breasts and thighs. I usually use my old standby marinade but sometimes like to try store-bought versions. Recently, I used a herb and white wine marinade from Lawry’s with salmon.
Here’s a kebab recipe that makes use of a marinade. It’s adapted from one supplied by Weber, the grilling people. I plan on trying it this Labor Day with some pheasant. Not only do you marinade the meat but also vegetables. I can’t wait to try it!
Pesto-Marinated Chicken (or Pheasant) and Vegetable Kabobs
1/2 cup dry white wine
1/4 cup extra virgin olive oil
1 package Weber Tomato Garlic Pesto Marinade Mix
4 (6 to 8 ounces each) boneless, skinless chicken breast halves
2 medium yellow bell pepper, stemmed, seeded, and cut into 1-inch squares
16 small cherry or grape tomatoes, stemmed
2 small zucchini, cut into chunks
2 small summer squash, cut into chunks
1 small eggplant, halved lengthwise and cut into bite-size chunks
Red onion, quartered, separated (use outer sections only)
Place a large, resealable plastic bag in a bowl. In the bag mix the wine, oil, and Weber Italian Herb Marinade.
Cut each chicken breast in half lengthwise and then cut each half into equal-size pieces, about 1 1/2 inches each. Add the chicken and vegetables. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade evenly. Refrigerate for about 2 hours, turning the bag once or twice.
Pour the contents of the bag onto a rimmed platter or sheet pan. Thread the chicken pieces with the vegetables onto 8 to 10 metal skewers, alternating the ingredients. Discard the marinade.
Grill the kabobs over Direct Medium heat, with the lid closed as much as possible, until the chicken is cooked through and the vegetables are crisp-tender, 8 to 10 minutes, turning once or twice. Serve warm.
Tiedeman is the food editor
at the Grand Forks Herald
and blogs at