KITCHEN CONNECTION: Seasoned skewers give added flavor to kabobs

Does a grilled Thai chicken recipe sound delicious? You bet.
And these shish kabobs taste as good as they sound.
The skewers are cool because they are seasoned and they flavor what ever you put on them. What’s even better is that these skewers are available at the Holland Farmers Market.
You might be thinking, “Tyler, the kid who loves creating and cooking all things Italian, came up with a Thai recipe? Well that’s as rare as finding a shark in Lake Michigan.”
That is true, but this isn’t exactly my recipe. If you buy the skewers, on the back of the package you’ll find the basic recipe. I just changed it slightly and I hope you enjoy it.

Grilled Thai Coconut Lime Chicken with Sweet Chili Soy Sauce

Ingredients:
8 Thai coconut lime seasoned skewers (Callisons is the name of the company)
1/2 cup white wine
2 lbs. boneless, skinless chicken breasts, cut into 24 pieces
16 mushrooms
16 snow peas
16 pieces zucchini

Sweet Chili Soy Sauce:
2 T. Thai sweet chili sauce
1 T. fresh lime juice (kaffir lime juice if you can find it, Asians use it often.
1 T. soy sauce

Instructions:

Soak skewers in white wine for 10 to 15 minutes.
Meanwhile, combine all the sauce ingredients together and set aside.
Thread onto each skewer in the following order: Chicken, mushroom, snow pea and zucchini, using one piece of each. Repeat one time and add another piece of chicken to secure the vegetables.
Let sit for 10 to 20 minutes in refrigerator. Lightly brush skewers on each side with salad oil and season lightly with salt and pepper.
Place on a preheated medium-high grill and cook until chicken is cooked through, about 4 to 5 minutes per side.
Serve with sauce drizzled generously over the top.