Chook Me!

I want to grill chicken-kabobs for a party- what to put on the skewers and how to season/marinate them?

Public Comments

1. chicken breast diced with cherry tomatoes onion pieces pinapple if u want and just marinate in italian dressing
2. Chicken Kabobs 1 pineapple, peeled and cut into large pieces (large enough so they won't fall off skewers) 2 medium Walla Walla onions, cut in half, then into 8 wedges like a pie 1 red bell pepper, cut into 1-inch pieces 1 yellow bell pepper, cut into 1-inch pieces 1 green bell pepper, cut into 1-inch pieces 4 chicken breast halves, cut into 1-inch cubes 2 tablespoons olive oil 1/2 teaspoons garlic salt 1/2 teaspoon poultry seasoning Ground Tellicherry peppercorns 14-16 long bamboo skewers Chutney Glaze 1/2 cup peach chutney from Protea Imports 2 tablespoons teriyaki sauce and marinade 1. Place pineapple, onion wedges and pepper pieces on a large plate. 2. Place the chicken breast cubes in a small bowl, drizzle with oil and sprinkle with garlic salt, poultry seasoning and pepper. Stir around to coat chicken with seasoning and oil. 3. Skewer chicken, pineapple and bell pepper pieces. 4 Mix chutney and teriyaki sauce with a basting brush. 5. Grill kebabs until chicken is completely cooked and no longer pink. Hint: We also make kabobs with steak cut into 1-inch cubes. We alternate onion with the meat pieces.
3. Honey Glazed Kabobs Ingredients: 4 lg. boneless skinless chicken breast halves 1 lg. squash 1 med. red bell pepper 4 oz. med. mushrooms 1 lg. zucchini HONEY MUSTARD GLAZE: 3/4 c. honey 1/2 c. spicy mustard 2 tbsp. soy sauce 1 tbsp. cider vinegar 2 tbsp. cornstarch Directions: Thread chicken and vegetables on 4 (12 inch) skewers. Mix glaze until brought to a boil; add cornstarch with 1/4 cup water. Add until thickened. Grill 8-10 minutes brush with glaze; continue grill 5 minutes and cooked through or bake 15-20 minutes. Brush with glaze. Bake 5 minutes more. Oven 450 degrees or grill. Chicken and Vegetable Kabob Cheap Recipe Chicken and Vegetable Kabob Chicken and Vegetable kabob is a good cheap recipe that is also low in calories. Use peppers from your garden or find some at a discount. Price of the peppers depends on the time of year and the area of the country you live in. Chicken and Vegetable Kabob 1 gree bell pepper 1 red bell pepper 1 yellow bell pepper 16 scallions (small onions peeled) 16 small red cherry tomatoes 2 zucchini 8 small mushrooms Half skinned chicken cut in small pieces or chicken breast 1/8 cup of extra virgin olive oil with one teaspoon of thyme salt and pepper to taste 8 long skewers, either wood or metal, purchased from the grocery store or the cooking supply store. First cut the peppers into about 1 inch squares, cut the zucchini into small 1/2 inch pieces, and cut the chicken in 1 inch cubes. For chicken use chicken you have cut from a whole chicken, from chicken pieces, or chicken breast. Grab one skewer stick, place alternate pieces of the chicken and each vegetable on the skewer. Place the items as follows on your skewer: A mushroom A bell pepper A scallion A chicken square A zucchini A red pepper A chicken square A red cherry tomato A yellow pepper A Chicken Square A Zucchini A yellow pepper A Scallion A chicken Square You can also vary the stack to your own taste as you experiment with this recipe. Place the skewers on your home grill or a skillet resembling a grill. Cook the skewers on low medium heat while brushing with the olive oil and thyme combination. Turn over brush the other side with the olive oil and thyme combination. Grill both sides until brown. Salt and pepper to taste. You can also vary the meat according to your personal taste. Eat this dish alone or with rice. Serves 4 people
4. Try this, it looks gross when you marinate then, but the end result is delicious! M a r i n a t e d G r e e k C h i c k e n K a b o b s Serves 4 1 (8 ounce) container fat-free plain yogurt 1/3 cup crumbled feta cheese with basil and sun dried tomatoes 1/2 tsp. lemon zest 2 tbsp. fresh lemon juice 2 tsp. dried oregano 1/2 tsp. salt 1/4 tsp. ground black pepper 1/4 tsp. crushed dried rosemary 1 pound skinless, boneless chicken breast - cut into 1 inch pieces 1 large red onion, cut into wedges 1 large green bell pepper, cut into 1 1/2 inch pieces In a large shallow baking dish, mix th yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper and rosemary. Place chicken in the dish, and turn to coat. Cover and marinate for 3 hours in the refrigerator. Preheat an outdoor grill for high heat. Thread the chicken, onion wedges, green pepper pieces alternately onto skewers. Discard remaining yogurt mix. Grill skewers on the prepared grill until the chicken is no longer pick and juices run clear.
5. Why would you grill them?,I would bbq them. Anyway marinade chicken in Russian salad dressing, at least !/2 day, cut tomatoes, green peppers, onions into bitesize chunks, skewer chichen first, tomato onion, pepper, repeat, put oregano, little salt &pepper, grill as you like..Try it! hmmm.
6. If they are wooden skewers, make sure to soak them in a liquid for about 15 minutes. This will keep them from catching on fire! (water, soy sauce, lemon juice, whatever you like) I usually use mushrooms, pineapple, onion, green peppers, red peppers, chicken or steak, apple, grapes, really anything can be put on a kabob! Mustard is a GREAT seasoning for chicken. Marinate chicken overnight in spicey mustard. I saw a chef use rosemary twigs for salmon kabobs. Take all the leaves off the twig, leaving only one inch of leaves at the top. Slide on all the goodies, the leaves at the top will keep them from comming off!
7. You marinate them with dressing or special marinating sauce you can find in the dressing aisle at your grocery store. You want to take your chicken pieces and put the sauce on them and place them in a container (preferably one that you can suck the air out of ) and let it in there for about 30 minutes. Then you simply grill and enjoy! And also, it's spelled kebap...sorry but I just had to correct that.
8. on your skewer put these in the following order that wat it would look palatable... Cherry Tomatoes, Sliced Green BellpepperPearl Onions/Sliced Red Onion, Chunk of Chicken....Cherry Tomatoes, Sliced Green Peppers...... Just season them with Lemon Pepper just to enhance every flavor of what's on the skewer. Because if you marinate it, the marinade itself will OVERPOWER the flavors of your veggies and you dont want that. You want the natural flavor. Otherwise if u want it marinated then might as well marinate an entire chicken breast and grill or solely put the marinated chicken tenders on the skewers to make it more of a satay. Did i make any sense to you? Hope you got the entire idea.