Hooray for the Red, White and Blue!

I’m rather patriotic.  I tear up at the Star Spangled Banner unless some twit is singing it on tv at a football game or NASCAR.  A certain amount of dignity is required, I think.  I love 4th of July parades, fireworks displays and bands.  The Boston Pops can keep me in tears. My high school band was a very special group of students.  We all felt pride when it came to the National Anthem and our school song.  I’m going to get to be a part of that in September at a high school reunion at homecoming.  (Hanky alert!)

I had to come up with a food for the 4th and chicken is my “go to” food.  Plus it is white.  Blue potatoes.  I never thought I would cook blue potatoes, but what better opportunity to use some of those little things.  Paula and I agree – potatoes are one of our favorite foods.  These little tiny things can’t have too many carbs in them.  Red is for tomatoes and red onions.  This is a simple recipe.

Red, White and Blue Chicken Skewers

  • 1 package of chicken tenderloins cut in half or 3 boneless, skinless chicken breasts cut in strips lengthwise
  • 4 medium tomatoes, cut in half
  • 1 large red onion, cut in 8ths
  • 8 small blue potatoes, left whole
  • Salt and pepper
  • Low-fat salad dressing or your favorite marinade

I pre-cooked the potatoes in the microwave for about 4 minutes on a glass plate. Spread  the chicken with low-fat Italian salad dressing.  You could certainly make your own dressing.  Then I used metal skewers or you can pre-soak some wooden skewers for the kabobs.

To assemble the kabobs:

  1. Onion
  2. Chicken
  3. Tomato
  4. Chicken
  5. Potato
  6. Chicken
  7. Tomato
  8. Chicken
  9. Potato

This should make 4-5 kabobs depending on the length of your skewer.  Mine were about 10” and it made 4 very full kabobs.

After assembling salt and pepper and add an additional herb.  I chose a garlic/herb seasoning with no sodium.

I put these on a hot grill and cooked for about 7 minutes on one side and about 6 minutes on the other.  Only turning once so the tomatoes don’t fall apart.  Use tongs and turn them by using a piece of the chicken to hold on to as you turn.

Additional salad dressing can be added to one side before you turn and on the other side after turning.   Remove to a platter and allow to rest while you assemble your salad.

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