CHICKEN & VEGETABLE KABOBS
My husband and I love to grill in the summer, especially vegetables. These kabobs not only taste delicious but they look great too! -Tina Oles, Nashwauk, Minnesota
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.
Nutrition Facts : Calories 228 calories, Fat 10g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 515mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein. Diabetic Exchanges
GRILLED CHICKEN AND VEGETABLE SKEWERS
These easy-to-assemble skewers are delicious with couscous and hummus for a Mediterranean-inspired dinner.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Soak ten 12-inch wooden skewers in water 30 minutes; drain. Preheat grill over medium-high heat. Meanwhile, toss chicken with 1 tablespoon oil; season with salt and pepper. Toss vegetables with remaining 2 tablespoons oil; season with salt and pepper. Divide chicken among 4 skewers. Skewer vegetables separately, using 2 skewers for each vegetable.
- Place onion skewers on grill; cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes. Dress with lemon zest and juice, oil, and parsley. Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.
HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY
Here's what you need: vegetable oil, honey, soy sauce, garlic, pepper, chicken breasts, red onion, red bell peppers, orange bell peppers, yellow bell peppers, fresh parsley, wooden skewer
Provided by Alix Traeger
Categories Snacks
Yield 3 servings
Number Of Ingredients 12
Steps:
- Soak the skewers in water for 5-10 minutes and set aside.
- In a bowl with the chicken, add the ingredients for the marinade.
- Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
- If baking, preheat the oven to 400°F (200°C).
- Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
- Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
- Place the prepared skewers on a baking sheet and brush with remaining marinade.
- Bake or grill for 20-30 minutes or until chicken is no longer pink.
- Sprinkle with parsley.
- Enjoy!
Nutrition Facts : Calories 645 calories, Carbohydrate 68 grams, Fat 19 grams, Fiber 5 grams, Protein 52 grams, Sugar 56 grams
CHICKEN AND VEGETABLE SKEWERS
These skewers are a delicious way to serve garden-fresh zucchini and summer squash. Adapted from Bon Appetit. Prep time includes marinating time (8 hours).
Provided by ellie_
Categories Chicken
Time 9h10m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Combine first 7 ingredients (garlic-aniseed) in small bowl.
- Place chicken in one dish for marinating and place vegetables in seperate dish for marinating.
- It is very important to keep them seperate!
- Sprinkle each dish (chicken and vegetable) with 1/2 of spice mixture, 1/2 of the olive oil and 1/2 of lime juice.
- Turn to coat well.
- Refrigerate for 6-8 hours.
- Soak skewers in water for at least 30 minutes and then remove from water.
- Alternate chicken and vegetables on skewers.
- May be prepared up to 2 hours ahead of time.
- Prepare barbecue grill or preheat broiler.
- Season skewers with salt and pepper if desired.
- Grill or broil until chicken is cooked through (5-8 minutes per side).
Nutrition Facts : Calories 416.8, Fat 29.1, SaturatedFat 4.2, Cholesterol 65.8, Sodium 89.9, Carbohydrate 11.4, Fiber 2.8, Sugar 5.1, Protein 28.9
FILIPINO-STYLE BARBECUE CHICKEN
I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.
Provided by Chef John
Categories BBQ & Grilled Chicken Skewers and Kabobs
Time 4h45m
Yield 6
Number Of Ingredients 26
Steps:
- Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
- Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
- Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
- When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
- Preheat a charcoal grill until coals are very hot.
- Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
- Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg
CHICKEN YAKITORI
Yakitori literally means "grilled chicken," so you don't need to call it chicken yakitori. But you can also add seasonal vegetables to these Japanese skewers.
Provided by Sonoko Sakai
Yield Serves 4
Number Of Ingredients 15
Steps:
- Soak bamboo skewers in water for 20 minutes (or use metal skewers).
- While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
- Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
- Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
- Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
- Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.
CHICKEN 'N' VEGGIE KABOBS
I threw this recipe together for a party, and it was a huge success. Everyone commented on the meat's tenderness. -Becky Wiesmore, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 kabobs.
Number Of Ingredients 10
Steps:
- In a small resealable plastic bag, combine chicken and 1/2 cup salad dressing. Seal bag and turn to coat; refrigerate for 15 minutes. Meanwhile, in a large resealable plastic bag, combine the oil, garlic salt and rosemary; add vegetables. Seal bag toss to coat., Drain and discard marinades. On eight metal or soaked wooden skewers, alternately thread chicken and vegetables. , Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining salad dressing.
Nutrition Facts : Calories 445 calories, Fat 30g fat (4g saturated fat), Cholesterol 63mg cholesterol, Sodium 1169mg sodium, Carbohydrate 18g carbohydrate (12g sugars, Fiber 4g fiber), Protein 26g protein.
MARINATED CHICKEN KABOBS
This great summer recipe was given to me by a friend years ago. You can put any vegetables you want on the skewers. Don't be worried when you see the light corn syrup in the ingredients, it comes together great! It's a great change. You can even skip the vegetables and just skewer the chicken. Enjoy!
Provided by D.DETMANN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
- Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.
Nutrition Facts : Calories 815.7 calories, Carbohydrate 44.9 g, Cholesterol 68.4 mg, Fat 58.5 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 9.3 g, Sodium 1995 mg, Sugar 16 g
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