Operation Vegetables

We have been trying to eat a bit healthier.  I tend to be vegetarian when left to my own devices, with a bit of chicken or seafood thrown in the mix from time to time.  Josh is not a complete meat-potatoes kind of guy, but he is not a fan of most vegetables.  It has been a multi-year challenge to slowly expand his vegetable palette.  Sometimes I feel like this is a controlling way to approach food and my marriage.  Its a fine line between wife and mother when you're telling someone to eat their vegetables.  Creepy.

I'm not trying to do get him to eat vegetables for his health (although that is a positive side effect).  Its mostly a selfish effort on my part, because I like to eat vegetables and I don't like cooking multiple options for just the two of us.  I've been trying to cook a variety of vegetables, then let him try them at his leisure, and possibly incorporate them into the stuff he likes to cook.

Josh has discovered that he loves marinating various meats and then grilling them with vegetables -- success!  Last weekend, we didn't have a red pepper to grill with this recipe, and I even heard him request it for next time.  He makes up his marinades every time, but this one was so good, I wrote it down.  It has a fair amount of salt, but it brines the chicken a bit while its marinating.

Josh's Delicious Grilled Chicken and Vegetable Kabobs


Marinade:
Lime zest
1 t salt
3 T olive oil
1 t balsamic vinegar
1 T dijon mustard
1 T minced garlic
1/2 t sugar
dash mesquite seasoning
dash garlic salt
1 lb boneless, skinless chicken, cut into 1 inch pieces

Vegetables:
Red onion, cut into chunks
Red pepper, cut in 1 inch pieces
Small red potatoes (optional) (if using, cook for 5-7 minutes in microwave before skewering)

Combine all marinade ingredients with chicken.  Marinate for at least 30 minutes

Toss all veggies with 1 T of olive oil, salt, and pepper.

Skewer chicken on metal or wood kabobs, alternating with onions, peppers, and potatoes if using.

Grill until done, turning the skewers frequently to ensure even browning.