Whether you own a gas grill, charcoal burner or hunker down miserably in an overpriced studio with a tiny oven created for elves, you should have a few chicken kabob recipes in your arsenal. Use any vegetable that stays on a skewer. Tomatoes, onions, bell peppers, zucchini and mushrooms make good choices. Chicken kabobs should be cooked over a high heat regardless of your method. Like if using a stove, set it to broil. If you use wooden skewers, remember to soak them in water for at least fifteen minutes to prevent them from burning.
Chicken kabob recipes really only need:
- Chicken cut in chunks
- Vegetables cut in chunks
- Olive oil
- Sea salt and pepper
- Easy. Skewer your meat. Some like to put the meat on one skewer and some like to alternate meat and veggies. It is up to you.
- Oil. Brush each chicken kabob with olive oil and season generously with salt and pepper.
- Cook. All of these recipes cook the same. Cook your kabobs in high heat. Turn them frequently to prevent burning.
Easy marinade chicken kabob recipes are numerous and this Thai based one needs:
- Three tablespoons of fish sauce
- One tablespoon of brown sugar
- Two tablespoons of chopped cilantro
- One teaspoon of black pepper
- One tablespoon of olive oil
- Thai. Some chicken kabob recipes will need a little time and this is one. Combine all the ingredients in a bag. Add the chicken.
- The wait. You need to wait at least three hours and up to one night for this chicken kabob recipe. Take the bag out a half an hour before you cook it to let it warm up a bit.
- Cook. This is one of those chicken kabob recipes where it may be best to cook the vegetables by themselves. Skewer the chicken and put the vegetables on a separate skewer. Brush the veggies with oil and season with salt and pepper. Cook it up and keep an eye on the chicken skewers because marinades with sugar may char quicker.
Chicken kabob recipes using rubs are popular and to make this basic rub you will need:
- One tablespoon salt
- Half a tablespoon garlic powder and onion powder
- One teaspoon of sage, paprika, thyme and pepper
- Mix. To make this rub for chicken kabobs, toss all the ingredients in a bowl. Mix together thoroughly with a fork.
- Rub. Rub the mixture over the skewered chicken kabobs and vegetables. Let them absorb the rub for at least three hours but up to twelve.
- Cook. This is one of those chicken kabob recipes that is good by itself or can get even better with a decent barbecue sauce. If you go for the barbecue sauce, let the kabobs cook until they are almost done and apply the sauce during the last few minutes to sear it on.
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