Stick To Your Ribs Chicken Kebabs Recipes

"STICK TO YOUR RIBS"

Steps:

• Preheat oven to 350 degrees F.
• On a cutting board cut each rack into 2 (4 bone) portions. Lightly brush the ribs with prepared BBQ sauce. Transfer the ribs to a roasting pan and place into the preheated oven for 10 minutes or until the ribs are caramelized.
• Place the pulled pork in a small bowl and stir in the remaining BBQ sauce.
• Divide the cream cheese into 4 even balls and cover with the pulled pork mixture, maintaining the ball shape. Place on a plate and refrigerate for 10 minutes to set.
• Combine the panko bread crumbs and chopped chives in a medium bowl.
• In a small skillet coated with canola oil, saute the pancetta until crispy and add to the bread crumb mixture.
• Preheat 1 pint canola oil in a large Dutch oven to 350 degrees F.
• In a medium bowl beat the egg with a whisk. Add the covered cheese balls and coat with the beaten eggs. Remove the cheese balls with a slotted spoon and place into the bowl with the bread crumb mixture. Gently roll to evenly coat. Fry the balls in the hot oil for 3 minutes or until bread crumbs become golden.
• To finish, place a 4 bone rib rack on each plate. Place small bamboo skewers into the center of the cheese balls and "stick it into the centre of each rib rack". I suggest you serve this dish with creamy coleslaw and a good beer.

CHICKEN KEBABS

Steps:

• Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade; thread through skewers. Discard unused marinade.
• Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.

CHICKEN KEBABS

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.

BABY-BACK-RIB KEBABS

Steps:

• Cut the baby backs into individual ribs. Put them in a nonreactive dish (or a resealable plastic bag), and add the rest of the ingredients. Marinate overnight in the refrigerator.
• Once the ribs have marinated, discard the onions (or grill them on the side in a grill basket, or sauté on the stovetop, if you like). To thread the meat onto skewers, orient the ribs so the undersides are facing the same direction (the ribs should look like frowns). Pierce the meat with the skewers either right above or below the bone, and run the skewer through to the other side. Wide metal skewers are best; if you're using wooden skewers, use two per kebab so the ribs are stable. Leave a little space between each rib so they brown all over.
• Grill the ribs slowly, turning as necessary and basting with any leftover marinade, until they're beautifully browned all over, 15 to 20 minutes.

TERIYAKI CHICKEN KABOBS

Steps:

• Cut each chicken breast into 10 pieces. Place in a glass bowl and cover with teriyaki marinade. Cover and marinate in the refrigerator for at least 30 minutes.
• Soak bamboo kabob sticks in water for 30 minutes.
• Meanwhile, cut onion into four 1-inch square pieces. Repeat with bell pepper. Set aside 14 pineapple chunks and reserve any extra for another use.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Remove chicken from the marinade and shake off excess. Discard the remaining marinade. Dividing ingredients evenly, alternating layers of chicken, onion, pepper, and pineapple on each kabob stick.
• Place kabobs on the preheated grill and cook until chicken is no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Be careful when turning kabobs, they will be hot.

STICK TO YOUR RIBS - CHICKEN KEBABS

Steps:

• If using metal skewers, lightly spray eight skewers with non-stick spray. If using bamboo skewers, soak them for at least 10 minutes in cold water to keep them from burning on the grill.
• In a gallon sized zippered plastic bag, combine all of the marinade ingredients.
• Add the chicken, zucchini, and pineapple to the bag and turn to coat.
• Seal the bag and refrigerate for 1 hour, turning at least once.
• Meanwhile in a small bowl, whisk together the dipping sauce ingredients and set aside in the refrigerator if leaving out longer than 30 minutes.
• Spray the grill rack with non-stick spray and then preheat the gas grill to a medium high heat (sorry I don't know how that converts for charcoil grills).
• Remove the chicken, zucchini, and pineapple from marinade and discard marinade.
• Thread the ingredients on the skewers first with chicken, then red pepper, zucchini, pineapple, red pepper, chicken and tomato. Repeat for each of the 8 skewers.
• Grill 4-6 inches from the heat source for 7-10 minutes and then turn the kebabs and grill for another 7-10 minutes or until chicken is no longer pink and has reached an internal temp of 180°F.
• Serve the kebabs with the dipping sauce.