Best Ever Skirt Steak And Bacon Wrapped Chicken Kabobs Recipes

CHICKEN AND BACON SHISH KABOBS

Steps:

• In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat grill for high heat.
• Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
• Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

BEST EVER SKIRT STEAK AND BACON WRAPPED CHICKEN KABOBS

Steps:

• Trim all excess fat from skirt steak and slice into kabob sized slices. (I made mine about 1 inch thick so they would come out medium-well when done) Cut chicken into pieces that corresponds to the cooking time of the steak. (Again, mine were about 1 1/2 inch cubes).
• Combine teriyaki sauce, vermouth, garlic and onion in a large bowl. Add meats and marinate 4-6 hours, turning occasionally. Meanwhile, soak wooden skewers in water until ready to make kabobs.
• When ready, wrap 1/2 slice bacon around each piece of chicken. Make kabobs by alternating steak and chicken on skewers, making sure to stab through the bacon to keep it wrapped around the chicken.
• Cook over med-high heat on BBQ, turning once, cooking about 15 minutes total. Baste with leftover marinade, and squirt with lemon juice during cooking.
• If you cant find teriyaki sauce with sesame seeds, add lots of sesame seeds to the marinade -- I dont know if it makes a difference, but why take the chance for such a small thing. I found Soy Vay to be the absolute best brand of teriyaki sauce.
• Time does not include marinating time, but the prep is so quick that I did all of it while getting my kids out the door for school in the morning. Then, after setting up the kabobs I refrigerated them until ready to cook that evening.

BACON WRAPPED CHICKEN KABOBS

Steps:

• You want to start out by soaking you wooden skewers in water for at least 25 minutes so they do not burn.
• Chop up all your veggies into the desired size.
• chop your chicken into chunks.
• You dont want them too big otherwise your bacon and veggies might burn waiting for it to cook.
• Cut your bacon in half.
• Start poking a piece of veggie onto the skewer.
• When you want to put a piece of chicken on, grab one pice of the bacon that was cut in half and wrap it around the chunk of chicken so the ends are at the same area.
• Poke the skewer where the ends of the bacon meets.
• Just start alternating all the veggies and chicken, and if you are using it steak, alternate the steak and chicken.
• Put them on the grill on a low setting so as to not burn the bacon, and season with spices you prefer.
• Cook until the juices run clear in the chicken.
• Eat and enjoy!

CHICKEN AND BACON SHISH KABOBS RECIPE

Steps:

• In a large bowl, mix together soy sauce, cider vinegar, honey, oil and green onions. Place chicken and veggies into the mixture, stir to coat.
• Cover and marinate in the fridge at least one hour (the more time, the better the flavor!).
• Preheat grill on high heat. Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured. Skewer the veggies also (I did the meat and veggies separate because they cook at different speeds).
• Arrange skewers on the grill. Cook 15-20 minutes, brushing occasionally with the remaining soy sauce mixture, until bacon is crisp and juices are clear.