Chicken Kabobs & Corn on the Cobb

This was my experiment with making chicken kebobs on my stove-top grill. The kabob ingredients included:

• 2 large chicken breasts
• small tomatoes
• pearl onions
• olive oil
• orange muscat champagne vinegar (from Trader Joe's)
• sea salt
• ground pepper
• red chili flakes

I cut the chicken into large pieces and skewered them with a bamboo spear, seperating each piece of meat with a pearl onion (peeled) or a small tomato.

I made a marinade using olive oil and orange muscat champagne vinegar and seasoned with salt and pepper and just a pinch of red chili flakes to add a little pop. I placed the chicken and marinade in a covered dish in the fridge for a couple hours before cooking.

When it was time to cook, I grilled the kebobs on my stove-top grill, turning frequently, until the chicken was completely cooked to the center. You could also do this on an outdoor grill if you have the luxury.

I served the kabobs with fresh corn on the cobb from the local farmer's market and a tomato/basil bruschetta I threw together and served on slices of a toasted garlic loaf I picked up at Fresh & Easy -- one of those partially baked fresh bread loaves that you throw in the oven and bake an additional 15-17 minutes until the crust is slightly brown and crispy.