Chicken and Squash Kebabs– Summer hot lunch recipe wagon presents a hot meal you can take to work, the beach or send to camp. Our recipes are quick, easy and less than 30 minutes to cook. Cook our recipes the night before, refrigerate and reheat the next day. Or, on the other hand, you can cook our meals and freeze them for next week’s lunch. Our special today is Chicken and Squash Kebabs
SUMMER HOT RECIPE WAGON: Chicken and Squash Kebabs
White rice cooked with a handful of blanched almonds and raisins sets off this low-calorie dish
2 medium size yellow squash
3 tablespoons butter or margarine
2 medium size zucchini
6 boneless, skinless chicken thighs (about 1 ½ pounds)
3 cloves garlic, finely chopped
6 tablespoons lemon juice
2 tablespoons light brown sugar
½ teaspoon salt
the broiler in a saucepan, bring 2 inches of water to a boil over high heat. Meanwhile, cut yellow squash and zucchini into 1-inch thick slices. Add the vegetables to the boiling water and cook until just softened, about 2 minutes.
cut each boned chicken thigh into four chunks. In a medium-sized saucepan, melt butter over moderate heat. Add garlic and saute 10 seconds. Remove the pan from the heat and stir in lemon juice, salt and brown sugar until well mixed.
the vegetables. Add the vegetables and chicken to the butter mixture. Tos until well mixed. On four 12-inch metal skewers, alternatively thread the chicken and vegetables, reserving any of the remaining butter mixture
the kebabs 4 inches from the heat until lightly browned, 6 to 8 minutes., turning the kebabs occasionally and brushing them with more of the butter mixture. Pack them warm in a heated meal tote for a hot lunch to go.
You can carry your hot lunch in a heated lunch tote.
HOT LUNCH CHEF