Almond Chicken Kabobs Recipes

TANGY ALMOND CHICKEN KABOBS

Steps:

• In a medium, nonreactive bowl, blend Dijon mustard, honey, vegetable oil, and lemon juice. Place chicken in the mixture, stirring to coat. Cover, and, turning occasionally, allow to marinate in the refrigerator at least 1 hour.
• Preheat an outdoor grill for high heat, and lightly oil grate. Soak wooden skewers in water for about 20 minutes.
• Thread chicken onto skewers and discard marinade. Arrange on the prepared grill, and cook 7 to 10 minutes, until no longer pink and juices run clear.
• Remove skewers from heat, and quickly roll in the almonds to lightly coat chicken.

ALMOND-CHICKEN KABOBS

Steps:

• Heat grill to medium-high heat.
• Mix first 6 ingredients until blended. Pour 1/4 cup over chicken in shallow dish; stir to evenly coat. Refrigerate 1 hour to marinate.
• Drain chicken; discard marinade. Thread chicken onto skewers.
• Grill 6 to 8 min. or until done, turning occasionally and brushing with remaining sauce for the last few minutes. Remove from grill; roll in nuts.

SPICY LEMON CHICKEN KABOBS

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

AIR-FRYER ALMOND CHICKEN

Steps:

• Preheat air fryer to 350°. In a shallow bowl, whisk egg, buttermilk, garlic salt and pepper. Place almonds in another shallow bowl. Dip chicken into egg mixture, then into almonds, patting to help coating adhere., Place chicken in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until a thermometer inserted in chicken reads at least 165°, 15-18 minutes. If desired, serve with ranch dressing, barbecue sauce or mustard.

ALMOND CHICKEN KABOBS

Steps:

• In small bowl, combine steak sauce, mustard, honey, oil, lemon juice and garlic; set aside.
• Cut each chicken breast half into 8 cubes.
• In medium nonmetal bowl, combine chicken cubes and 1/2 cup steak sauce mixture.
• Cover; chill 1 hour, turning occasionally.
• Soak 16 (10-inch) wooden skewers in water for at least 30 minutes.
• Thread 2 chicken cubes onto each skewer.
• Grill kabobs over medium heat for 6 to 8 minutes or until done, turning and brushing with remaining sauce.
• Remove from grill; quickly roll kabobs in almonds.
• Serve immediately.

GLAZED CHICKEN KABOBS

Steps:

• Cut chicken into 1 inch pieces.
• Combine garlic, preserves& mustard.
• Add chicken& marinate for at least 1 hour.
• Thread onto skewers and grill until chicken is no longer pink in the middle.
• I usually make another double batch of the marinade& use part as a baste on the chicken while grilling.
• Serve the remaining marinade on the side as a dip for the grilled chicken.
• I serve this with Almond pilaf.
• (This was part of a recipe for a Near East rice ad).