Ohhh So Yummy Chicken Kabobs Recipes

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

OHHH SO YUMMY CHICKEN KABOBS

Steps:

• Combine all of the marinade ingredients together, mixing well.
• Cube the chicken into 1 inch pieces.
• Chop the zucchini into 1 inch pieces.
• Chop the red peppers into 1 inch pieces.
• Cut the white onions into quarters.
• Spray skewers (I use metal) with cooking spray.
• Alternate the chicken and veggies onto the skewers. *Make sure you don't crowd them together or else the chicken may not cook evenly*.
• Lay the finished skewers into a shallow baking dish (9 x 13 should work).
• Pour the marinade over the kabobs.
• Cover and refrigerate overnight.
• Spray cool grill with cooking spray, to prevent sticking.
• Preheat the grill (low to medium) and put the kabobs on, when heated up.
• Brush with marinade and cook, flipping occasionally, until browned and the juices of the chicken run clear - approximately 15-30 minutes, depending on the heat of your grill.
• *Be careful to not over-cook the chicken or else it will be dry. Also, make sure you grill the kabobs for a few minutes after your last application of the marinade. Discard unused marinade.*.
• Enjoy!

CHICKEN KABOBS WITH ORANGE MARINADE

Steps:

• Cut chicken into one inch cubes; set aside.
• Combine remaining ingredients in a glass bowl and whisk together well; add chicken cubes and stir to coat chicken with mixture.
• Cover and marinate in fridge for up to 12 hours (can also be marinated at room temperature for 15 to 20 minutes).
• Thread chicken cubes loosely onto metal skewers (bamboo skewers can be used, but presoak in cold water for 30 minutes so they don't burn).
• Broil (or do on bbq), turning so all sides brown, for approximately 10 minutes total-- the chicken should not be pink inside.

MOROCCAN CHICKEN KABOBS

Steps:

• Cut the chicken into 1-inch cubes and place in a large, shallow, nonmetallic dish. Put all the remaining ingredients, except parsley, in a bowl and whisk together. Pour the marinade over the chicken cubes and toss the meat in the marinade until well coated. Cover and let marinate in the refrigerator for 8 hours or overnight, turning the chicken 2-3 times if possible.
• If using wooden skewers, soak the skewers in cold water for about 30 minutes to prevent burning and to keep food from sticking. If using metal skewers, lightly brush with oil. Preheat the broiler or grill pan. Remove the chicken pieces from the marinade, reserving the remaining marinade and thread an equal quantity onto each prepared skewer leaving a little space between each piece.
• Brush the broiler rack or grill pan with a little oil. Add the kabobs and cook, turning frequently and brushing with the reserved marinade halfway through cooking, for 15 minutes or until browned on all sides, tender, and cooked through. Serve hot, sprinkled with chopped parsley to garnish.

SWEET BBQ CHICKEN KABOBS

Steps:

• Soak wooden skewers in water for 30 minutes; drain.
• Preheat grill to medium-high heat.
• Using 8 long wooden skewers, (two, side by side, for each kabob) thread chicken alternately with peppers and pineapple onto skewers, to create 4 kabobs.
• Mix barbecue sauce and juice; brush on kabobs.
• Grill kabobs 8 to 10 minutes or until chicken is cooked through, brushing occasionally with remaining sauce.

CHICKEN KABOBS WITH ZUCCHINI AND APPLES

Steps:

• Preheat grill to medium (about 400ºF). Thread the chicken, apple, green and yellow zucchini, and onion alternately onto skewers.
• Stir together basil, rice vinegar, oil, mustard, garlic, salt and pepper into small bowl. Brush the mixture over the chicken-vegetable skewers. Grill, covered, turning occasionally, until the chicken is done, 12 to 14 minutes. Remove from heat and let stand for 5 minutes.
• PER SERVING: CALORIES 252; FAT 11g (sat 1.5g, mono 1.1g, poly 4.8g); PROTEIN 25g; CARB 13g; FIBER 3g; SUGARS 7g; CHOL 90mg; IRON 2 mg; SODIUM 719mg; CALC 37mg.