Supreme Chicken Kabobs Recipes

SUPREME CHICKEN

Steps:

• In a shallow dish or bowl, combine 4 tablespoons flour, paprika, 1 teaspoon salt and pepper. Coat chicken breasts with the flour mixture. In a large skillet, brown the coated chicken in 1/4 cup of butter or margarine. Add the water, cover and let simmer covered for 25 to 30 minutes.
• Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• When chicken breasts are done simmering, remove from the skillet and place in a 9x13 inch baking dish; save drippings. Combine remaining 2 tablespoons flour, 1/2 teaspoon salt and half-and-half. Mix together and stir mixture into reserved drippings in skillet. Bring to a simmer, stirring, and cook until thick and bubbly. Add mushrooms and lemon juice and stir together. Pour sauce over chicken and bake uncovered in the preheated oven for 30 minutes
• Sprinkle with cheese and bake 3-5 minutes more until cheese melts.

SPECIAL CHICKEN KABOBS

Steps:

• In a medium bowl, place the cubed chicken and onion juice. Mix in salt and pepper. Completely dissolve crushed saffron threads in the mixture. Cover and allow the chicken to marinate in the refrigerator 8 hours, or overnight.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place the marinated chicken on skewers. Frequently brush with butter while cooking on the prepared grill. Turning frequently, cook until meat is no longer pink and juices run clear, or to desired doneness.

CHICKEN KABOBS

Steps:

• If using wooden skewers, soak them in a dish of warm water for at least 20 minutes.
• Combine the chicken marinade ingredients in a zip-top bag or dish: olive oil, soy sauce, lemon juice, brown sugar, Worcestershire sauce, garlic, Italian seasoning and black pepper. Squish to mix in the bag or whisk if using a dish.
• Add the chicken pieces to the marinade. Make sure that all of the chicken is coated with the marinade. Refrigerate for at least 30 minutes and up to 4 hours.
• Place the zucchini rounds and chopped bell peppers in a baking dish or bowl. Drizzle with the 1 ½ tablespoons of olive oil and sprinkle with salt and pepper; toss gently to coat. Add the onion to the bowl last and mix in very gently so that the onion layers stay together as best as possible.
• Put the chicken and vegetables on the skewers, dividing evenly between the 8 skewers and arranging the vegetable pieces in between the chicken pieces. Aim to put about 3 chicken pieces and 2-3 pieces of each vegetable per skewer. Discard all of the used marinade that held the chicken.
• Grill over medium heat for 12-18 minutes, turning every few minutes to cook all sides evenly. Kabobs are done when chicken is cooked through to an internal temperature of 165° F.

SUPREME KABOBS

Steps:

• In a small bowl, combine the first eight ingredients. Place half of the marinade in two large resealable plastic bags. Add chicken to one bag and the mushrooms, pepper and onions to the second bag. Seal bags and turn to coat; refrigerate for at least 6 hours. , Drain and discard marinade from chicken and vegetables. Thread the chicken, vegetables and pineapple alternately on skewers. , Grill, covered, over medium-low heat, turning frequently, for 16-20 minutes or until chicken is no longer pink.

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 SUPREME

Steps:

• Heat half the oil and butter in a large non-stick frying pan. Add the onion and a pinch of salt and fry for 10-15 mins or until golden brown and caramelised. Add the bacon, turn up the heat and cook for 5 mins or until golden brown. Add the garlic and cook for 1 min more. Scrape the mixture into a bowl and set aside.
• Heat the remaining oil and butter in the same pan over a medium-high heat. Season the chicken skin and fry, skin-side down, for 8-10 mins or until deep golden brown and crisp. Flip over and fry for 5 mins on the other side.
• Add the onion and bacon mixture back to the pan. Stir through the flour and cook for 2 mins. Pour in the wine, bring to the boil and simmer for a few minutes.
• Stir through the cream and mustard and simmer over a low heat, uncovered, for 5 mins with the chicken skin-side up. Season to taste. Scatter with parsley, if you like, and serve with mashed potatoes and greens.

SWEET & SOUR CHICKEN KABOBS

Steps:

• Marinate cubed chicken in soy sauce for 15 minutes.
• Cut onion into 1 1/2 inch chunks.
• Cut pineapple spears into 6 pieces each.
• Set aside.
• Lightly oil grill rack and heat grill or preheat oven broiler.
• In small bowl, combine plum sauce, orange rind, gingerroot and red pepper flakes and mix well and set aside.
• Alternately skewer chicken, onion and pineapple onto 15 inch metal skewers.
• Discard leftover soy marinade.
• Place kabobs 4 to 6 inches over medium high heat or charcoal grill.
• Brush plum mixture over kabobs.
• Cover grill and cook 4 to 5 minutes.
• Turn and brush again.
• Cover and cook an additional 4 to 5 minutes.
• If broiling, place on broiler pan 4 to 6 inches from heat using above times.