May 27, 2014

Grill it Up! Chicken Kebab 101

Chicken Kebab

I am not a grilling maniac, but I like to fire up the coals and cook on them while the weather is good. I have a roster of tried-and-true grilling recipes I return to year after year the second the thermometer takes a turn for the better. One of them in chicken kebabs. There is no hard and fast way to make a chicken kebab. In fact, I’d say I barely use a recipe. Instead I use this simple formula and they turn out great every time!:

Step 1: Skewers: If you are using wooden skewers soak them in water for at least 10 minutes. While they are soaking prepare everything else.

Step 2: Chicken: I like big chunks of chicken so I buy organic boneless skinless chicken breasts and cut them into large chunks. They retain flavor and moisture better than small chunks which can dry out quickly on the grill.

Step 3: Vegetables: We LOVE grilled vegetables so I always load them up on the skewers. The trick is using vegetables, and a few fruits, that won’t incinerate when they are grilling. My favorites for kebabs are: green, red, and yellow peppers, red onions, jalapenos, zucchini, yellow squash, cherry tomatoes, and pineapple.

Step 4: Marinade: The best way to flavor a kebab is with a long slow marinade. Something simple like Italian dressing always works well. I also love to make my own lemon chicken marinade, it always tastes refreshing in mid-summer. If you are feeling more adventures Soyaki, a garlic balsamic, or any other vinegar and olive oil based marinade works great. Stear clear of anything with a creamy base.

Step 5: Grill it Up: Skewer the chicken and veggies or fruits in any pattern you want and let them soak for at least 2 hours in the marinade in the fridge. Then light the coals and grill them up until the chicken is cooked through and the veggies are lightly singed all around they are set to eat.

Stay tuned for some more great grilling recipes this summer!