Chicken Kabob Recipe

Written by CMP on June 05, 2008
Chickenkabob

I had to improvise this one on short notice last weekend. We had dinner planned for my in-laws which included basic barbecue fare - burgers, hot dogs, steaks, and a pasta salad. The improvisation came into play when my wife reminded me that her mother doesn't eat red meat any more. So without much time to consider it, I came up with a quick chicken kabob recipe using a lemon-rosemary marinade.

Ingredients:

  • 3 Boneless Chicken Breasts, cut into 1 1/2 inch cubes
  • 1 Red Onion, quartered
  • 1 Red Bell Pepper, cut into 1 1/2 inch dice
  • 1 Lemon
  • 1 Sprig of Rosemary, leaves removed and chopped
  • 1/4 Cup Extra Virgin Olive Oil
  • 1 Clove of Garlic, minced
  • 1/2 Tsp Kosher Salt
  • 1/4 Tsp Fresh Ground Black Pepper

In a large bowl, combine juice from the lemon with olive oil, garlic, rosemary, salt, and pepper. Whisk to combine. Add the chicken, onion, and red pepper to the bowl. Stir so everything is well coated. Cover and refrigerate for 30 minutes.

If you're using wooden skewers, soak them in water while the chicken is marinating. This will help prevent them from burning or catching fire during the cooking process.

Thread marinated chicken, onion and pepper onto skewers. Alternate chicken and veggies and don't pack too much onto the skewer. Place each skewer over direct-high heat and grill for 3 minutes. Flip skewers and grill for another three minutes. Move skewers off to the side of the grill and cook for 5 minutes longer with the grill covered. Serve hot.

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Comments

Wow, that looks delicious! You know what else is really good on a kabob? Bacon powdered with brown sugar. Then mix it up with the usual stuff. Try it, its awesome!

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