Sunday, October 25, 2009
Grilling with some Chicken Shish Kabob! The fun part about Chicken Kebabs is that you can make them with just about any vegetable ( bell peppers, onions, tomatoes, and mushrooms) For these Shish Kabobs I went for a colorful array of vegetables including red, green, and purple bell peppers, and some onion. I love to eat grilled vegetables they taste very good.
4 - 5 pounds of Boneless Skinless Chicken Breast
1 Large Green Pepper
2 Small Red Peppers
2 Small Purple Peppers
2 Spanish Onions
2 Bottle of Lawry’s Louisiana Red Pepper Marinade (you can use any marinating sauce you would like, anything from teriyaki, Italian dressing…)
Equipment used for this recipe
Metal Skewers or Wood Skewers
2 Zip Lock bags
1. Cut up your chicken breast into bite size chunks and throw them into a zip lock bag. Then pour in enough marinade to cover all of the chicken. Place in the fridge to marinate.
2. Cut up your bell peppers and onions into small pieces about 1 inch by 1 inch in size. Then place all of your vegetables into a zip lock bag and pour in your marinade to cover the vegetables. Place your chicken and vegetables in the fridge to marinate over night.
3. After your vegetables and chicken are done marinating it is time to start kabobing them. You can do this any way that you would like but I normally do a two different vegetables and then a piece of chicken. So on and so on. Another option if you have a grill wok is to just throw them in your wok and cook everything up that way. That will save you time from having to kabob everything which can be time consuming.
4. Now you have to just grill everything up. Be sure to turn your Shish Kabobs ever now and then so that they cook evenly. To make sure your chicken is cooked properly you can cut open a few pieces and make sure there is no pink on the inside.
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