Nothing gets your mouth watering in the summer like seared chicken kabobs and fresh garden vegetables. Master griller and farmer Paul Casper shares his signature recipe for this episode of Across the Table. He talks with host Melissa Johnson about his fourth-generation farm in Lake Preston, the vegetables he grows and how he takes care of his garden and his crops throughout the season.
In both his garden and his fields, pesticides are an important part of Paul’s plans to control pests that can damage plants. Did you know the FDA conducts extensive safety testing and research on pesticides before farmers can use them? Once approved for use, farmers like Paul attend classes and get certified to safely apply them. Paul shares farmers want to apply just the right amount of product to do the job. It’s just one way farmers in South Dakota are improving their practices to become even more environmentally sustainable.
Watch this episode to learn more about Paul’s farm and how to get those garden-fresh kabobs sizzling on your grill.
Honey Chicken Kabobs
1/4 cup Soybean Oil
1/3 cup honey
1/3 cup Soy Sauce
1/4 teaspoon ground black pepper
2 cloves Garlic
5 small onions cut into 2-inch pieces
2 red bell peppers cut into 2-inch pieces
8 skinless, boneless chicken breast halves cut into 1-inch cubes
12 kabob skewers
1. In a large bowl, whisk together oil, honey, soy sauce and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the garlic, onions, peppers and chicken in the bowl and marinate in the refrigerator for at least 2 hours.
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables and discard marinade.
4. Thread the chicken and vegetables onto the skewers, alternating them as you go.
5. Lightly oil the grill grate and place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.