Earlier this summer I shared a beef kabob recipe with you, and I neglected to share one for chicken kabobs. It’s time I remedy that, seeing as how the days of summer are dwindling. The kiddos are back to school next week (including O, who’s off to kindergarten), and I wouldn’t believe it if I hadn’t put it on the calendar myself. It’s been a great summer, but it’s time to get back into the school routine. Oh, and learning and all. Learning is good, I’m a fan.
Even as the days get cooler, I love to
eat food that Lane has grilled grill. Chicken kabobs are one of my favorite grilling recipes, and so easy to make. The chicken does need to marinade, so some planning ahead is required. I’ve listed as ingredients my favorite veggies for these (amounts are flexible- sometimes you’ll need more or less), but you can use any veggies you love. Grilled zucchini is one of my favorite parts of this, so even though the veggies will change depending on what’s for sale at the farmer’s markets, I always put zucchini on these. If you’re using wooden skewers, soak them for at least an hour before skewering the meat and vegetables to avoid burning the skewers. A tip I love is to soak an entire package of skewers overnight, and then freeze them in a resealable bag. Then, you always have soaked skewers ready for these chicken kabobs.
- 1 1/2 Tbsp. olive oil
- 1 1/2 Tbsp. lemon juice
- 1/2 – 1 tsp. paprika
- 1/2 tsp. chili flakes
- 1/2 tsp. ground cumin
- 2 cloves garlic, crushed
- 1/4 tsp. salt
- 1 Tbsp. chopped fresh parsley leaves
- 1 lb. boneless, skinless chicken breast cut into roughly 1 inch cubes
- 1 green pepper, seeded and cut into 1 inch pieces
- 1 red bell pepper, seeded and cut into 1 inch pieces
- 2 onions, cut in half and then quartered (make 8 pieces of onion, total)
- 1 medium zucchini, cut into 1 inch pieces
- 1 C. grape or cherry tomatoes
- 1 medium yellow squash cut into 1 inch pieces
- 1 C. whole white mushrooms
In a large resealable bag or container, combine the olive oil, lemon juice, chili flakes, paprika, cumin, garlic, and salt. Seal and shake the bag to combine.
Add the chicken to the bag, seal, and refrigerate for at least one hour.
When ready to grill, thread pieces of chicken onto skewers, alternating with vegetables. For instance, a skewer would contain a piece of chicken, then red pepper, then green pepper, then onion, then tomato, then mushroom, then zucchini, then green squash and repeat, making sure to skewer the ingredients tightly together, until the skewer is full.
Repeat until all chicken has been used (again, you may not need all of the vegetables).
Heat the grill to medium-high heat and grill the kabobs, turning occasionally, until the chicken is cooked through (about 15 minutes depending on how hot your grill is).
Makes approximately 4-6 skewers, depending on a number of factors.
Source: marinade from Rasa Malaysia