Master Recipe For Grilled Chicken Kebobs
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  1. #1
    Registered User Sinclairwife's Avatar
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    Default Master Recipe For Grilled Chicken Kebobs


    Makes 8 kebabs (4 servings)

    Although white breast meat can be used, we prefer the juicier, more flavorful dark thigh meat for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at slightly different rates.
    During testing we discovered that wooden skewers do not need to be soaked in water before grilling.

    Cut peeled eggplant and onions into half-inch cubes and zucchini into half-inch rounds; button mushrooms can be skewered whole, but portobello caps should be cut into half-inch chunks; seeded bell peppers work best as inch-wide wedges, while peeled shallots can be skewered whole; apples and pears should be cored and cut into one-inch cubes, peaches pitted and cut into six sections, and pineapples peeled, cored, and cut into one-inch cubes.

    1 recipe marinade of choice
    1 1/2 pounds skinless boneless chicken breasts or thighs, cut into 1 to 1 1/2-inch chunks
    3 cups vegetables and/or fruit, prepared according to above directions
    2 tablespoons olive oil to coat vegetables and fruit
    Salt and ground black pepper for vegetables and fruit

    Mix marinade and chicken in gallon-size zipper-lock plastic bag;
    seal bag and refrigerate, turning once or twice, until chicken has
    marinated fully, at least 3 and up to 24 hours.

    Build a medium-low fire in grill (you can hold your hand 5 inches
    above grill surface for 5 seconds).

    Meanwhile, lightly coat vegetables and/or fruit by tossing in
    medium bowl with oil and salt and pepper to taste.

    Remove chicken chunks from bag; discard marinade. Thread a portion
    of chicken and vegetables and/or fruit onto 8 sets of double skewers.
    Grill, turning each kebab one quarter turn every 2 minutes, until
    chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat.

    Check for doneness by cutting into one piece when it looks opaque on all sides.

    Remove kebabs from grill.

  2. #2
    Super Moderator Darlene's Avatar
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    Yum! Thanks Brenda.

  3. #3
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    "The marinade is the most important part of this recipe as it provides aroma and a pleasant aftertaste. Ingredients needed to create the perfect sauce for meat and vegetables. The longer you leave the meat and vegetables in the marinade, the brighter the flavors and aromas become. Experienced chefs advise leaving the future kebab for 7-8 hours. See this satya to see the entire list of ingredients. Chicken kebab recipe
    Add chicken, bell peppers, zucchini and red onion to the marinade bowl. Cut the vegetables into cubes or oblong slices. Preheat a grill or skillet over medium heat.

    Gently string vegetables and chicken on skewers. Cook for 5-7 minutes on each side, until the meat is golden brown. Garnish with leftover spices."

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