Fourth of July & Summer Picnic Ideas – Grilled Chicken Kebobs

With barbecues blazing, cool drinks flowing, bands playing and fireworks putting on quite a show, the Fourth of July is one of the highlights of the year for families in the USA. For those of you who struggle with acid sensitivity, there are plenty of foods and drinks that you can enjoy without irritating your stomach or bladder. Here are some inspired recipes from our columnists perfect for the Fourth of July and/or any summer celebration! Don’t forget the Prelief if you’re eating any risk foods!

Grilled Chicken Kebobs – Julie Beyer RD

Grilled Chicken Kebobs

  • 12 to 16  bamboo skewers
  • 6 boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 green and 1 red bell pepper, cored, seeded, and cut into 1-inch square pieces
  • 12 – 16 small cleaned mushroom caps
  • 1/4 c. olive oil
  • 1/4 c. pear juice
  • 2 t. garlic powder
  • 2 t. onion powder
  • 2. t. dried rosemary leaves, crushed slightly
  • 1 t. salt
  • 1/2 t. pepper, if tolerated

Preparation:  Soak skewers in water for at least 30 minutes. Arrange chicken pieces, peppers, and mushrooms on soaked skewers.  In a small bowl, mix together the oil, pear juice, garlic powder, onion powder, salt, and black pepper.  Place the kebabs in a 13 x 9 baking pan.  Pour marinade over kebabs. Cover and refrigerate for a minimum of 30 minutes and up to 8 hours.

Grilling:  Set gas grill to medium-high. Place the skewers of chicken on the hot grill and grill for 6 to 10 minutes, turning frequently, on an uncovered grill. Chicken pieces should reach a temperature of 165°F. Serve immediately over rice or pasta.

Grilled Steak Kebabs: Substitute 1-1/2 pounds round steak cut into 1-inch cubes for chicken.

By | 2017-07-14T18:08:03+00:00 July 3rd, 2013|Flavor Fun, Main Dish, Meal Ideas, Poultry|Comments Off on Fourth of July & Summer Picnic Ideas – Grilled Chicken Kebobs

About the Author:

Julie Beyer MA, RDN is an internationally recognized expert on diet and interstitial cystitis. She is a dual graduate from Michigan State University with a Master’s degree in Health Communications and serves on the faculty of the University of Phoenix. Drawing on her personal experience with interstitial cystitis and her professional expertise as a registered dietitian, Julie is the author of three books about IC: Confident Choices: Customizing the IC Diet, Confident Choices: A Cookbook for IC and OAB and Interstitial Cystitis: A Guide for Nutrition Educators. Learn more about Julie on her website: