Chicken kabobs. Along with corn on the cob.
Z
Your kabobs look great! I've always had a problem cooking meat & vegetables together on a skewer.
For me, by the time the chicken gets done, the squash is mushy since they don't cook at the same rate. Same problem with beef skewers! I've even tried using pineapple chunks and apple chunks with the chicken chunks instead of squash, bell pepper and onions in an effort to get it all done at the same time and with good texture. No luck!
Recently I've started separating the meat and vegetables on to their separate skewers. I cook each type of skewer for the amount of time needed for that particular food by staggering their start time. In the end, I strip everything off the skewers anyway and serve it intermingled on the plate. For me, that method gives me a better final result with no more effort -- just a simple change in technique.
My guess is there is a science to cutting the right size chicken chunks and right size vegetable chunks to get it to cook properly together on one skewer, but I never was able to get it all to come out right.
Your bi-color 'corn on the cob' looks great also! There is a popular variety of bi-color corn grown in western Colorado called 'Olathe Sweet Corn' which is only available in grocery stores from mid-August to mid-September. Very tender, sweet & juicy! There are other varieties of bi-color corn in other states -- I've seen some varieties called 'Peaches-n-Cream' as a nickname for those yellow & white kernel combinations.