Apple Cider Vinegar & Garlic Marinated Chicken Kabobs with Summer Veggies

The other day, I found myself staring blankly into my stuffed-to-the-maz fridge, glassy eyed, and hungry, wondering, "What the heck should I eat?" I had fresh veggies popping out from every drawer but for the life of me I couldn't figure out what do make for dinner. Then I remembered Lisa's email from earlier this week, mentioning kabobs. Voila! Dinner idea: done.

If you ask me, between kabobs, soup, and lasagna, you never need to throw away any vegetable in your fridge. These are the penultimate vehicles for using things up. Literally, throw just about anything into each of these and it just enhances the taste. For this version, I just decided to do a basic summer veggie medley and some honest-to-goodness delicious marinated chicken.

If you haven't cooked with Bragg's apple cider vinegar before, well, you gotta give it a try. Not only is it truly good for you (helping to combat everything from dementia to wrinkles -- uh, yesss!!!) but it also lends a certain taste that is so tangy and delicious. One of my favorite ways to use it is to mix with some Old Bay as a heavenly crab dipping potion. But I digress...we're talking chicken here.

Anywho, the marinade I used for the chicken on these skewers was made primarily with ACV. I only let my chicken soak for a few hours and it was really tasty, I can't imagine how a 24 bath would stack up. Probably worth the wait. Enjoy!

Apple Cider Vinegar & Garlic Marinated Chicken Kabobs with Summer Veggies

Kabobs
4 chicken breasts, cut into 2 inch chunks
1 eggplant, cut into 1 inch pieces
2 zucchini or summer squash, cut into rounds
2 onions, cut into 1 inch pieces
2-3 roma tomatoes, cut into 1 inch pieces
2 green peppers, cut into 1 inch pieces

Marinade
1/4 cup Bragg's Apple Cider Vinegar
4 garlic cloves, minced
1/2 cup olive oil
1/4 cup Bragg's liquid aminos or soy sauce
salt, pepper, to taste

Soak the chicken chunks in the marinade for up to 24 hours.

Then, combine all the veggies into a large mixing bowl. Drain your marinade from the chicken into the bowl and then toss the veggies so they are evenly coated. Alternate your veggies and meat onto bamboo skewers.

Grill until chicken is cooked thoroughly.