On July 19, 1910, the governor of the U.S. state of Washington proclaimed the nation’s first “Father’s Day.” In 1972, in the middle of a hard-fought presidential re-election campaign, Richard Nixon signed a proclamation making Father’s Day a federal holiday at last. Today, economists estimate that Americans spend more than $1 billion each year on Father’s Day gifts.
Here is a recipe that will make any dad or granddad happy. You know what they say; “the way to a man’s heart is through his stomach.” Letting the kids get in the kitchen to surprise dad with this tasty meal will make this Father’s Day meaningful and mouthwateringly memorable.
Dad will have to help put the kabobs on the grill, but the kiddos can assemble the skewers. Show your kids how to skewer the food safely, and give them the green light to create the most impressive kabobs Dad has ever tasted.
Serve these chicken-veggie kabobs with a side of rice and your favorite salad for a complete meal.
4 skinned and boned chicken breast halves
1/3 cup orange juice
2 tablespoons olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
1 teaspoon ground ginger
1 teaspoon garlic powder
8 (8-inch) wooden or metal skewers
8 cherry tomatoes
8 large mushrooms
1 green bell pepper, cut into 1-inch pieces
Cut chicken into 2- x 1-inch strips. Whisk together the orange juice, olive oil, and next 4 ingredients, reserving 1/4 cup for basting. Pour remaining marinade into a shallow dish or large heavy-duty zip-top plastic bag; add chicken strips. Cover or seal, and chill 2 hours, turning chicken occasionally. Soak wooden skewers in water for 30 minutes to prevent burning. Remove chicken from marinade, discarding marinade. Thread chicken and vegetables onto 8 (8-inch) skewers. Grill chicken, covered with grill lid, over medium-high heat (350° to 400°) 15 to 20 minutes or until done, turning occasionally and basting with reserved marinade and ENJOY!!