Shish Kabobs in the Oven (Chicken and Tofu Varietals!

• Produce

  • 8 oz Button mushrooms
  • 3 Garlic cloves
  • 1 Onion, large
  • 2 tsp Oregano, dried
  • 1 Zucchini, large

• Refrigerated

  • 1 lb Tofu, firm or extra firm

• Condiments

  • 1/4 cup Balsamic vinegar
  • 1 tbsp Maple syrup
  • 1 tbsp Mustard, whole grain coarse
  • 2 tbsp Soy sauce

• Baking & Spices

  • 1 Pepper, yellow
  • 1 Pepper, orange
  • 1 Red pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Other

  • 2 lbs Bone-less, skinless chicken breasts

Found on thecookiewriter.com

Description

Ingredients

• 2 microwave ready packages from The Little Potato Company OR a 1.5 lb bag of their Creamer potatoes .
• 1 red pepper
• 1 yellow pepper
• 1 orange pepper
• 1 large zucchini
• 1 large onion
• 8 oz button mushrooms
• 1 lb firm or extra-firm tofu, well-drained and pressed dry the best you can.
• 2 lbs bone-less, skinless chicken breasts
• 1/4 cup balsamic vinegar
• 2 tbsp. soy sauce (use a GF version for your Celiac friends.)
• 1 tbsp. whole grain coarse mustard
• 2 tsp. dried oregano
• 1 tbsp. maple syrup
• 1 tbsp. olive oil
• 3 garlic cloves, minced

Directions

• Combine all the marinade ingredients in a small mixing bowl. Set aside.
• Remove stem and core from peppers and cut into large 1x1 inch pieces. Slice mushrooms in half. Slice zucchini about 1/4 - 1/2 inch thick. Cut onion so large chunks hold together (easier to skewer.) Place into a large mixing bowl.
• Slice tofu and chicken into even-sized portions (my tofu was about 1x1 inch and the chicken was about 2x2 inch.) Place into separate mixing bowls.
• Add a couple of tablespoons of marinade to the veggies with salt and pepper. Divide the rest of the marinade evenly between the chicken and tofu. Cover each bowl and allow to sit in the fridge overnight.
• Preheat oven to 450F. Line two baking sheets with aluminum foil or silicone mats.
• Follow the directions on the microwave ready packages (5 minutes.) OR, if using a bag of Creamer potatoes, poke some knife holes into the potatoes, place onto a plate, and microwave for 5-8 minutes on high heat.
• Assemble kabobs by placing meat or tofu, followed by a mix of veggies and potatoes. Continue to do this until nothing remains (make sure to do the tofu ones first so you can do not contaminate any of the veggies and such with the chicken.)
• Spread out evenly onto the baking sheets. Cook the tofu ones for 15-18 minutes. The chicken ones will need anywhere from 15-25 minutes, depending on the size of your meat. Make sure to flip the meat ones halfway through!