Wednesday, August 5, 2009

Wonderful Wednesday Wrecipes

This one is in my top ten favorites list- even top five. Emily suggested adding pineapple chunks to the mix, and that was a very good tweak.

Chicken Kebabs

Serves 4-6:

  • 1/2 cup low salt soy sauce
  • 1/2 cup vegetable oil (or canola or olive)
  • 4 TBSP ketchup
  • 2 TBSP rice vinegar
  • 1/2 tsp black pepper
  • 2 cloves garlic, crushed
  • 1-1/2 to 2 lbs. boneless chicken breast, cut into 1” chunks
  • 1 green pepper, cut into 1” chunks
  • ½ large sweet or Vidalia onion, slice root to tip, then into 1” wide pieces, separated into leaves


Set to soak 8-10, 8” wooden skewers.


In 2 cup measuring cup, whisk first 6 ingredients until combined well.


Measure out 1/3 cup and set aside in refrigerator. You will be using this for basting while grilling.

chixkebab3 chixkebab4

Place chicken and vegetables in gallon Ziploc bag, whisk remaining marinade once more and add to chicken & vegetables.

Smoosh around until everything is coated, place bag into bowl or dish (in case bag leaks!!), and refrigerate for not more than an hour; any longer & I find it tastes too salty.


(This is called "product placement" ) ;^)

When ready to grill, preheat gas grill.

Thread meat and vegetables onto skewers in alternating fashion, usually 4-5 pieces of meat per stick; discard marinade that has been in contact with raw meat.


Place skewers on hot grill, and lower heat to medium. Turn every couple of minutes, basting each side once more with reserved marinade.


Total cooking time should be about 10 to 12 minutes. Make sure all basted sides have been cooked before removing from grill (in other words, don’t baste and then immediately remove from grill. Expose all “raw” marinade to heat). You can cut into a test piece to check for done-ness.


Serve with rice or in a pita.

1 comment:

Wanda said...

Nice recipe! I make Kababs quite a bit in the winter and am always looking for something new to try! Thanks!