It’s summer, and that means it’s time for grilling! There is just something so amazing about slow grilled, flame-licked, and well seasoned meat on a hot summer’s day or cool summer’s night. Get ready to have your taste buds blown away with this amazing recipe that has quickly become a family favorite in our household. I have always enjoyed cooking kabobs, but I was inspired by some an online post about a beef, rice, and lettuce wrap and I decided to take our kabobs to the next level by adding rice and lettuce and turning them into these amazing wraps!
- 3 Large Chicken Breasts
- 2 Bell Pepper
- 1 Medium Onion
- Cherry Tomatoes
- 3 T. Apple Cider Vinegar
- 3 T. Olive Oil
- 1 c. Fresh Herbs (I used cilantro, parsley, and dill. You could also use oregano, basil, thyme, etc.)
- 3 t. Salt
- ½ t. Cayenne Pepper
- Cut up the chicken breast into one inch cubes.
- Marinate the chicken cubes in apple cider vinegar, olive oil, fresh herbs, and salt. You can add some pepper here too if you want. I like add a little cayenne pepper for extra flavor. Add more or less depending on how spicy you like things.
- I like to use fresh herbs from my garden when I can, but any kind of herbs will do.
- You might as well go ahead and make some Italian dressing while you’re at it now because it needs all of the same ingredients.
- Cover and place in the fridge for an hour, up to overnight.
- Cut up the onion and bell pepper into one inch squares.
- Make the skewers. I like to alternate bell pepper, chicken, onion, chicken, bell pepper, you get the idea! The tomato on the end doesn’t always stay put on the grill, but it sure looks pretty, and it tastes amazing!
- Make sure to preheat your grill and scrape it clean before you start grilling. Set the grill temperature to medium, and grill for about 20-25 minutes turning the skewers occasionally. I like to try to make sure that every side of the chicken gets some grill time. You can also paint the kabobs with any remaining sauce as you turn them. Before you take all of the skewers off from the grill, test one to see if the chicken is fully cooked. It should be firm throughout, not pink, and not opaque.
- While the chicken is grilling, prepare your rice. I just used an Uncle Ben’s Lemon Wild Rice mixture, but you can cook any kind of rice. *Check out my post about phytic acid to learn how to properly prepare rice and other grains. But in this case, I just view the rice as something extra that gives flavor rather than a “healthy addition”.
- Prepare the lettuce. I like to buy organic romaine lettuce bunches. I just went to the middle to get some firm leaves for the “shell” or the “bed”.
- Make the lettuce wraps.