Kabob Bar {Tips for Feeding a Picky Eater}

NOTE: This shop is part of a social shopper marketing insight campaign with Pollinate Media Group ™ and Cooking Light, Sunset, and Real Simple magazines.  All opinions are my own.

With back to school just around the corner, now is definitely the time to come up with some fast and easy dinner ideas!  I always find a ton of yummy recipes in these magazines that can easily be adapted to my family’s needs and likes.  If you sign up for Safeway’s just for U portal you can also receive a $1.00 off magazine coupon {expires August 31} along with a ton of other fabulous coupon offers. {may not yet available in all areas}

When it comes to picky eaters, I find that my kiddos are more willing to eat a larger variety of food if they are more involved in the process of preparing it.  Offering a couple of different food choices is also a big bonus with them.  I loved all of the kabob recipes in the August edition of Real Simple and figured that this would be an easy and adaptable meal idea that everyone could enjoy.  I prepared all of the ingredients in separate dishes and just had everyone make up their own kabobs.  The kids thought that it was great!

• 1 lb. boneless, skinless chicken breast cut up into approximately 1 inch cubes
• variety of vegetables cut up into equal sized cubes {we used green peppers, red peppers, broccoli, and red onions} **NOTE: Keeping all items of equal size will ensure more even cooking.
• 3/4 package extra firm tofu cut into cubes
• 1lb. small new potatoes.
• 1 tsp basil
• 1 tsp oregano
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• kosher salt to taste
• black pepper to taste
• 3 cloves garlic
• 1/4 cup olive oil
• 1 tsp crushed red pepper
• 3 tbsp crushed oregano {optional} or dipping sauces of choice

• If you will be using wooden skewers, soak them in water for at least 30 minutes prior to threading to reduce burning.
• Heat the grill to medium-high.
• Combine 1/4 cup olive oil, chopped garlic cloves, and crushed red pepper.  Season with salt and black pepper.
• Place the cut chicken, tofu, and vegetables into separate dishes and drizzle evenly with the above mixture.  Toss to cover.
• Steam potatoes until just tender {approximately 12-14 minutes}.  Combine 1 tsp. basil, 1 tsp. oregano, 1/2 tsp onion powder, and 1/2 tsp garlic powder.  Add 2 tbsp olive oil and salt and pepper to taste.  Toss with potatoes.
• Place all ingredients into small serving bowls or plates and have your kids choose what they would like to place on their kabobs.  The boys had to pick at least three pieces of three different items.
• When you are threading your kabobs, leave a small amount of space between items on the skewer so that the heat can circulate evenly.  Make sure to leave room at the end of the skewer as well, for easy turning on the BBQ.  Use a screwing motion to twist the skewer through the tougher broccoli.
• Lightly oil the grill grate.  Grill for approximately 8- 10 minutes turning every 2 – 2 1/2 minutes until the chicken is cooked through.  You can brush on a little extra oil if anything is starting to dry out.
• Sprinkle the kabobs with chopped oregano {or other seasoning of choice} or use your favorite dipping sauce for dipping.

**NOTE: The broccoli ended up cooking quite a bit faster than the other ingredients.  If you prefer your vegetables less grilled, place the meat on separate skewers so the vegetables can be removed a little earlier than the meat.

Here are a few other tips that we have found helpful in our household…