By Jolene Goodman | Guthrie Center Times

I like to cook, but it does take time. And as the weather starts warming up, I am drawn to the outdoors, working on yard projects, taking the dog for walks, hitting the golf course, practicing a new hobby of disc golf, hopefully jumping on my bike more and, soon, gliding across the water in a boat. As such, I spend less time in the kitchen. During April and May, I prepare meals for the upcoming summer months. Organizing my freezer full of marinated meats, chopped vegetables, baked muffins, mixed cookie dough and egg dishes makes summer meals a breeze. I make three to four batches each time and enjoy these meals once a month, having plenty if others drop by. This month’s recipe is a hit with my family and guests. Some even comment that kabobs are fancy. The fact is, when the prep work is done in advance, this summer meal is easy. Get planning now so you have more time to enjoy doing the things you love this summer. 

Jolene Goodman is the advertising director for Guthrie Center Times and vice president of Big Green Umbrella Media.

Chicken and vegetable kabobs

12 servings

  •  ½ cup vegetable oil
  • 1/3 cup white wine (or honey if you want sweet)
  • 2/3 cup soy sauce
  • ½ tsp pepper
  • 2 tsp minced garlic
  • 4 boneless, skinless chicken breast cut into 1 inch cubes
  • 2 yellow or red onions cut in 2 inch pieces
  • 2 green peppers cut in 2 inch pieces
  • 1 carton of mushrooms, use whole
  • Skewers (if using wooden, soak in water for 10 minutes prior to skewering ingredients)
  • Ziploc freezer bags


In medium bowl, mix together first 5 ingredients. Place chicken in one bag and vegetables in another bag. If cooking the same day, reserve ¼ marinade for basting. Otherwise, add half marinade to chicken and the other half to the veggies. Turn the bags several times to make sure all pieces are coated. If you are cooking this today, store bags in the fridge for 4-6 hours, turning the bags several times during that time. If you are not, label the bags with contents and date, then throw in the freezer for future use. When ready, preheat grill to medium heat. As the grill is heating up, assemble the kabobs. For a great, colorful presentation, thread skewers alternating chicken and vegetables. Lightly oil the grill. Place kabobs on and cook 6-8 minutes per side. Toward the end of cooking, use the ¼ cup of reserved marinade to baste the kabobs. Enjoy!