Monday, May 4, 2015

Chicken Kabobs

      To make a kabob is pretty versatile and great for the BBQ. The variations are endless limited only to your imagination and food preferences. We prefer Chicken, Pork or shrimp kabobs, mainly because they are quick tender and healthy. I bought some metal skewers a few years ago that are perfect. About 13 inches long, black and about 1/4 inch wide flat stem. Round skewers the food tends to spin, with these you can turn you food over nicely
these cook very nicely on my Weber Q


 2-    3-4 oz bonelesss chicken breasts
1  small zucchini cut into 1 inch slices
6 pieces Yellow pepper cut into  large slices about 1 inch by 1.5 inches
6  medium fresh mushroom left whole.
6 chunks red onion cut into large chunks about 2 layers thick.
Sundried Tomato and oregano salad dressing or any oil and vinegar dressing you like eg.  Italian...
2 Tbsp or so each of your favorite BBQ sauce (we like Kraft Chicken and Rib) and light mayonnaise.


       This particular one is a chicken kabob, so for the 2 of us I cut up 2 small boneless chicken breasts into pieces about 1.5 inches by 1 inch. And marinated them in a Sundried tomato and oregano salad dressing for 10 minutes or longer.

       While marinating I cut up yellow pepper, zucchini and red onion large enough to stay on the skewers.

      Then  preheat the Grill as you assemble the kabobs in any order you like I did chicken , mushroom,  zucchini, pepper etc..... then set the kabobs on the grill turn to med low, about 7-9 minutes per side, turn over then I brushed with a BBQ sauce mixed with light mayo, a few minutes later turn back and brush the other side. Set on you plate and carefully slide off the skewers.

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