It’s summer, so that means it’s grillin’ time! Chicken kabobs are pretty tasty and simple to make with any spices you have on hand. Here, I’ll show you how to make some chicken and veggies kabobs with ingredients I had in my kitchen. Although chicken breast can get rather dry on the grill, I prefer it over chicken thighs because I despise gristle. Feel free to substitute out! And yes, I know that peppers are technically fruits.
INGREDIENTS
- Chicken breasts or thighs (used 5 lbs in the video for 6 people)
- Peppers of varying colors (used 3)
- 1 large purple onion
Keep in mind that this was done to taste. Add something, try it, and adjust. Learn to love the uncertainty and the potential of experimenting! So, I will approximate the quantities!
CHICKEN MARINADE INGREDIENTS
- Olive oil
- 1 tsp kosher salt
- black pepper (qty: to taste)
- ½ tsp cayenne pepper
- ½ tsp ground ginger
- ½ tsp ground turmeric
- 1½ tsp garlic powder
- ¼ tsp ground cinnamon
- 2 tbsp red wine vinegar or lime
VEGETABLE MARINADE INGREDIENTS
- Olive oil
- 1 tsp kosher salt
- black pepper (qty: to taste)
- 1 tsp garlic powder
- ½ tsp thyme
HARDWARE
- Skewers (preferably metal)
DIRECTIONS
- In a large bowl, add olive oil, kosher salt, black pepper, garlic powder, and freshly chopped thyme. Mix, taste, and adjust accordingly.
- Peel your onion and cut into half. To prevent crying your eyes out, rinse the freshly cut onion under water.
- Cut your onion halves into quarters and place into the large bowl with the marinade.
- Wash and cut your peppers into 1 inch squares. Add into your bowl.
- Mix the vegetables until they are well coated. If you need to add more spices and oil, do so.
- Cover and place in the fridge for at least 1 hour.
- In another large bowl, add your olive oil, salt, pepper, cayenne pepper, ground ginger, garlic powder, cinnamon, and vinegar/lime. Mix, taste, and adjust to preferences.
- Next, we prepare the chicken. If you want to wash it, do so. Although, that’s not advised by the scientific community and health organizations (washing spreads any possible bacteria around your kitchen with the splashing!).
- Remove the gristle from the chicken and cut into one inch cubes. Place into the bowl with the marinade.
- Mix the chicken chunks, cover the bowl and place into the fridge for at least 1 hours. The longer, the better.
- Once time is up, remove the veggies and the chicken – and skewer them. It’s best not to mix meats and veggies as they have varying cooking times, regardless of how pretty it would look!
- Fire up the grill to medium/medium hot.
- Once the grill is to temperature, add some oil to a paper towel and using thongs, rub the oil onto the grill. This helps prevent the kabobs from sticking.
- Place the veggies onto the grill first – they will take longer to cook.
- Check every 5 minutes or so and rotate accordingly. After 10-15 minutes, place the chicken onto the grill.
- Cook the chicken until done and desired browness and remove along with the veggies.
- Eat and enjoy.
TIP: If you’re using wooden skewers, submerge them in water for at least 25 minutes before skewering the food. This will reduce their burn rate on the grill!
