Chicken kabobs and cucumber salad

I attempted to cook Ian a meal for when he came back from his trip to Virginia, so I started off easy with chicken kabobs and a cucumber salad. This meal was fairly easy to make and quick - the cucumber salad can be made in advance, and all of the vegetables/chicken can be cut up early too!

Chicken Kabobs

Ingredients:

1/2 red onion

1 green pepper

2 boneless skinless chicken breasts in chunks

2 small red potatoes

1/2 cup soy sauce (low sodium)

1/2 cup water

2 cloves minced garlic

Directions:

1. Soak the bamboo skewers preferably overnight, but at least for a few hours.

2. Marinate the chicken in the soy sauce, water, and garlic for at least 4 hours.

3. Cut up the vegetables into chunks and add alternating with the chicken. Make sure the potatoes are thin enough so they can cook through.

4. Bake at 450°F for 10 minutes on one side, flip, and bake another 10-15 minutes.

Cucumber Salad

Ingredients:

1 cucumber

1/2 red onion

1 tablespoon salt

1 tablespoon white vinegar

Dill weed

Directions:

1. Cut the cucumber in half lengthwise and remove seeds.

2. Cut the cucumber into thin slices.

3. Cut the onion into strips.

4. Put the cucumber and onion into a collander, toss with 1 tbsp. of salt, and let sit for 20 minutes.

5. Rinse well with cold water.

6. Add vinegar and dill.

7. Toss to mix well.

8. Refrigerate until you are ready to eat!