Chicken Kabobs Recipe And Easy Summer Menu

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chicken kabobs recipe

Chicken Kabobs Recipe – Easy Summer Menu


  • Chicken breasts can be more expensive than buying a whole chicken to cut up yourself but if you find it on sale and use it in a dish like the chicken kabobs in this menu you can really save money.
  • Try using this method to save money with other expensive cuts of meat, too. Use them in a dish that calls for small pieces instead of one large piece. For example, use a small piece of round steak to make stroganoff instead of using several large pieces of meat for Swiss steak.
  • If you have a couple of extra bratwurst, hot dogs or even a hamburger or two after your barbecue, slice or crumble them and use on top of homemade or frozen pizza.



Chicken Kabobs Recipe*
Slow Cooker Cream Corn*
Fruit Platter
Frozen Peanut Butter Dessert*


*Chicken Kabobs Recipe

1 lb. chicken breasts
2 cups pineapple chunks
1 green pepper
1 red pepper
1/2 cup barbecue sauce
3 Tbsp. orange juice concentrate
8 wooden skewers, soaked in water for 30 minutes (Wrap
    ends with foil before grilling to prevent burning).

(With this chicken kabobs recipe, you can substitute different veggies in place of the peppers. Try things like zucchini, cherry tomatoes or yellow squash.)

Cut everything into equal sized pieces, about 1 to 1 1/2 inches in size. Use 2 skewers for each kabob to make them more stable. Thread on chicken alternating with pineapple and peppers. Mix barbecue sauce and orange juice; brush on kabobs. Brush occasionally with sauce while cooking. Grill on medium high heat for 8-10 minutes, until chicken is cooked.


This next recipe is a most unusual recipe — Don’t be fooled by the cream corn title. For those of you who don’t like cream corn, this delicious recipe might change your mind. It is great to serve at barbecues and some people love it on top of their hamburgers. Try adding some jalapeno peppers to it for a kick.

It is a great recipe for pot lucks or for when you are having out of town company because you can make it the night before and have it ready. It is also good to serve at holidays because you cook it in the crock pot and it frees up the stove for other things.


*Slow Cooker Cream Corn

2 (16 oz.) packages frozen corn (you can use fresh or canned)
1 (8 oz.) package cream cheese
1/2 cup butter
1/2 cup milk
1 Tbsp. sugar
Salt and pepper to taste

Place all ingredients in your slow cooker and cook on high 2-4 hours or low 4-6 hours.

You might want to melt and mix the cream cheese and butter together before you place it in the slow cooker, but you don’t have to.

*Frozen Peanut Butter Dessert


1/2 cup flour
1/3 cup quick cook oats
1/4 cup sugar
1/4 cup margarine, softened
1/4 tsp. baking soda

Mix well. Press into a greased 9 inch pan. Bake at 350° for 15-17 minutes until lightly brown.


1/2 cup crunchy peanut butter
1/3 cup light corn syrup
2 Tbsp. honey
1/2 gallon vanilla ice cream, softened
3/4 cup salted peanuts, chopped

Combine peanut butter, syrup and honey. Carefully spread half over the crust. Top with half of the ice cream. Drop remaining peanut butter mix over ice cream. Sprinkle with half of the nuts. Top with the rest of the ice cream and then the nuts. Freeze 3-4 hours. You may want to let it stand 5-10 minutes before serving to make it easier to cut.


Photo By: TheGirlsNY


  1. janeibme says

    When roasts or london broils are on sale, I ask the butcher to grind them into ground beef. It is a lot leaner and cheaper than buying the packages of 85-90% fat ground beef.

  2. Tammy says

    One of the ladies in my church brings this Crockpot Creamed Corn occasionally. It is GREAT! Glad to have the recipe, cause I keep forgetting to ask her :)

  3. Ginger says

    I love getting the newsletter. Your “Dining on a Dime” cookbook gets so much use here, that it is kept on the kitchen counter, for ease of use. Please keep up the great work,

  4. Kathy says

    I only wanted to address one issue, margarine. It is only one molecule away from plastic and none of us should be eating it. Please use butter in your recipes and let your readers use the plastic stuff as an unhealthy alternative if they choose.

    I really enjoy your website and newsletter, you give me so many great ideas, thank you!

    • says

      All you have to do replace it if you prefer to use it in your recipes. Butter is not always an option for some people like me. I’m having to go dairy free.

  5. Kathy says

    Oh, I’m sorry, that could be a problem. I’m sure others have that problem also. What about olive oil, flaxseed, or coconut oils, which come in organic also. There are also organic seed and nut butters, some are raw. Have you tried organic goat or sheep dairy products? Also some are raw. Maybe some of these would work for you. I pray for your success in finding some good food alternatives.

    • says

      I use olive oil some but it’s not worth the expense and trying to mess with finding the other stuff. I’m not paranoid about stuff like margarine so I just use it.

  6. says

    Using the different oils can change the taste of a dish as they do have distinctive flavours. That is why recipes usually specify vegetable oil.
    I have used margarine almost exclusively for 55 years with no problem and I can’t cook with butter due to the smell.
    Not sure if this is the place for this recipe but it is a summer meal and vegetarian.

    Grilled Portobellos on Bean Salad

    Serve this novel salad on watercress or arugula with toasted garlic bread or grilled focaccia (flatbread) and sliced tomatoes. Use a potato peeler to shave off curls of Asiago, Parmesan or old Cheddar cheese.


    8 8(12 oz/375 g) portobellini mushroomportobellini mushrooms or small portobello_mushrooms
    1 1can (19 oz/540 mL) can (19 oz/540 mL)white pea beans, drained, rinse
    2/3 2/3cup cup(150 mL) (150 mL) chopped celery
    1/4 1/4cup cup(50 mL) (50 mL) finely chopped red onion
    1/2 1/2small sweet red peppersweet red peppers, chopped
    2 2tbsp tbsp(25 mL) (25 mL) chopped fresh parsley
    1 1bunch buncharugula or watercress, coarse stem removed
    1 1oz oz(28 g) (28 g) Asiago cheese or Parmesan cheese, shaved
    1/4 1/4cup cup(50 mL) (50 mL) olive oil
    3 3tbsp tbsp(45 mL) (45 mL) white wine vinegar
    1 1tbsp tbsp(15 mL) (15 mL) chopped fresh rosemary or fresh thyme
    2 2cloves garlic, minced
    1/4 1/4tsp tsp(1 mL) (1 mL) salt
    1/4 1/4tsp tsp(1 mL) (1 mL) pepper


    Dressing: In small bowl, whisk together oil, white wine vinegar, rosemary, garlic, salt and pepper.

    Cut stems off mushrooms just below cap and reserve for another use. Wipe top of caps with damp towel. Remove 1 tbsp (15 mL) of the dressing; brush over mushrooms. Place on greased grill over medium-high heat; cook, turning once, for 8 to 10 minutes or until tender. Slice if desired.

    Meanwhile, in large bowl, combine beans, celery, onion, red pepper, parsley and remaining dressing.

    Line plates with arugula; mound bean salad on top. Place 2 mushrooms on each salad. Top with cheese. Serve immediately.

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