Chicken Kabobs – Marinated chicken and colorful veggies are strung onto skewers and roasted to perfection in these grilled chicken kabobs. A quick and easy supper that can also be cooked! Chicken skewers are a traditional summertime supper. A sweet and flavorful honey garlic marinade, as well as lots of fresh veggies, are used in this rendition. To make a full supper, serve your chicken kabobs over rice. One of my favorite grilling alternatives is kabobs. During the summer, I prepare these grilled chicken kabobs on a regular basis; they’re the ideal blend of tender marinated chicken and a variety of vegetables. These Greek chicken kabobs feature delicious chicken pieces prepared with a simple marinade, as well as a colorful stack of vegetables.
GRILLED CHICKEN KABOBS: HOW DO YOU MAKE THEM?
The marinade is the most crucial aspect of this dish since it gives these chicken kabobs the majority of their flavor. Combine the marinade ingredients in a mixing bowl, then throw in the chicken and vegetables to soak for at least an hour. Thread the marinated chicken and vegetables onto skewers, cook for 5-7 minutes on each side, and you’ve got yourself some wonderful grilled chicken skewers!
These skewers may be grilled in the oven or grilled on an outdoor or indoor grill. To protect your wood skewers from burning, soak them in cold water for at least 20 minutes, regardless of how you do it. When trying to eat off of wooden skewers, they have a tendency to burn, catch fire, and then quickly shatter. The skewers can be soaked to deal with these concerns.
It doesn’t matter if you use chicken breasts or thighs; it’s all up to you. Simply swap your preferred vegetables if you don’t like the veggie mix I picked! The beautiful thing about these grilled chicken kabobs is that they can be readily customized to suit each individual’s preferences.
Other amazing veggie substitutes include: Asparagus, Mushrooms, Cherry , Tomatoes, Potatoes.
Ingredients For Grilled Chicken Kabob:
You’ll need the following ingredients to create these grilled chicken kabobs:
- Boneless skinless chicken breasts (or boneless thighs): You may buy fresh or frozen boneless skinless chicken breasts (or boneless thighs) (which you will need to completely thaw before using). It’s also worth noting that some chicken now arrives pre-brined! So read the label and skip the brining stage if your chicken has already been brined.
- Oil: Because we’ll be grilling over high heat, any olive oil with a higher smoking point, such as avocado, safflower, grapeseed, or ordinary (not extra-virgin) olive oil, is a good choice.
- Kosher Salt: An important component of our brine, as well as a seasoning for the chicken.
Seasonings: In the recipe below, I used an all-purpose combination of smoked paprika, garlic powder, salt, and black pepper, which is incredibly tasty and versatile. However, you are free to use any dry seasoning mixture you choose.
You’ll also require:
- Skewers: reusable metal skewers or wooden skewers (my choice) (be sure to soak those in water 15 minutes before using to prevent burning)
- Barbecue: It’s time to get the charcoal or gas grill going! You may also use a grill pan to cook the chicken inside if you want.
Marinade for Chicken Kabobs at its Finest:
This Mediterranean-inspired pantry marinade elevates the chicken from ordinary to exceptional.
- Olive oil is a kind of oil that comes from the olive To prevent the chicken from adhering together. Also, for taste and healthful fats.
- Vinegar to provide brightness, pop, and tenderize the chicken.
- ‘Honey,’ I say. To help the chicken caramelize on the grill and balance the acidity of the vinegar.
- Herbs that have been dried. I chose oregano and rosemary to fit with the Mediterranean chicken kabobs theme. You may use thyme or Italian spice instead of thyme, or make your own kabob mix
- Garlic, No fewer than four cloves. If you have a house full of garlic aficionados, go ahead and increase the amount.
- Season with salt and pepper. Marinade for kabobs is a must-have.
Vegetables should be added at this point:
This dish may be made with any combination of veggies as long as they all grill for the same length of time. Choose delicate veggies that are simple to skewer.
The following are some of my favorite kabob veggies to grill:
- Yellow Summer Squash and Zucchini Make 1/2-inch coins out of them. It’s not necessary to peel them first.
- Peppers (bell) My favorite color is red. Cut them into 1-inch pieces after removing the cores.
- Onions, red. Cut into 1-inch pieces after quartering.
- Tomatoes, cherry A delicious and colorful accompaniment to practically any chicken skewer. They should be threaded through the stem end.
Chicken Kabobs Cooking Instructions:
The grilling procedures for chicken kabobs are quite common here! Simply put…
- Chicken should be brined. Soak the (whole) chicken breasts for at least 15 minutes in a combination of lukewarm water and salt. The chicken should then be rinsed with cold water, patted dry with paper towels, and sliced into bite-sized pieces.
- Season the chicken with salt and pepper. Drizzle olive oil over the chicken bits, season with salt and pepper, and mix well until the chicken is equally covered. (It’s much easier if you do it with your hands!)
- Prepare the grill as well as the skewers. Preheat the grill to medium-high. Evenly thread the chicken onto the skewers.
- Preheat the grill. Then it’s time to grill, baby, grill! Cook the chicken for 10-14 minutes, rotating once halfway through, until golden brown and thoroughly done. (Avoid undercooking the chicken, but also avoid overcooking it to prevent it from drying out!)
- Warm the dish before serving. Place the kabobs on a clean platter and cover loosely with aluminum foil for 5 minutes. Then serve them while they’re still hot and juicy!
How Do You Eat A Skewer In The Safest And Most Effective Manner?
Instead of eating directly from a stick, the safest method to consume a skewer is to slide the cooked contents off onto a plate. Adults usually have no issue eating it right from the skewer. However, it is recommended that children’s skewers be dismantled and placed in a plate before eating.
How Long Should Chicken Be Marinated For?
You will get a nice sense of the flavors if you marinade the chicken for at least an hour. The flavors will get stronger the longer you keep it in the marinade since they will soak into the chicken and vegetables more. If you have the time, marinating for up to 8 hours is recommended for best soak time.
Nothing beats a delectable dinner that is both quick and easy to prepare. You know how it is with kids: one likes this, the other prefers that, and supper may feel like it’s being stretched in a million directions. That’s why these grilled chicken kabobs are one of my favorites; they make everyone happy with minimal effort.
A Variety Of Seasoning Options:
If you want to change things up from the garlic-paprika-pepper recipe described below, use any of your favorite dry spice mixes instead, such as:
- Seasonings from Italy
- Seasoning with Cajun spices
- Zaatar is a Middle Eastern spice blend.
- Seasoning for tacos
- Everything is fine. Seasoning for bagels
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