Barbecued Chicken Skewers Food

INDOOR BBQ CHICKEN SKEWERS

Indoor BBQ Chicken Skewers image

When the weather keeps you from your outdoor grill, this is a recipe that will remind you of warmer days ahead! Straight from America's Test Kitchens, the recommended brand of store-bought barbecue sauce is Bull's-Eye, although you can certainly mix up your own favorite recipe. You'll need four 12" skewers.

Provided by DuChick

Categories Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

3 tablespoons brown sugar
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
4 boneless skinless chicken breasts, cut into 1-inch chunks
1 cup barbecue sauce
1/4 cup cider vinegar
1/2 cup sour cream
2 tablespoons minced fresh cilantro

Steps:

Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet.
Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken to toss and coat.
Thread seasoned chicken onto four 12-inch metal skewers.
Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl.
In second bowl, combine sour cream, cilantro, remaining barbecue sauce, and remaining vinegar; set aside for serving.
Brush each kebab with barbecue sauce-vinegar mixture.
Broil until lightly browned, 5-7 minutes.
Flip kebabs, brush with remaining sauce, and continue to broil until chicken is lightly charred and cooked through. 5-7 minutes.
Serve with sour cream sauce.

Nutrition Facts : Calories 287.2, Fat 8.9, SaturatedFat 4.4, Cholesterol 81.1, Sodium 752.8, Carbohydrate 20.7, Fiber 1.5, Sugar 12.7, Protein 29.6

LEMON CHICKEN SKEWERS

Lemon Chicken Skewers image

This easy-to-assemble recipe, with tender chunks of chicken and garden-fresh veggies, is always a hit at parties. -Margaret Allen, Abingdon, Virginia

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
3 tablespoons lemon juice
1 tablespoon white wine vinegar
2 garlic cloves, minced
2 teaspoons grated lemon zest
1 teaspoon salt
1/2 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-1/2-in. pieces
3 medium zucchini, halved lengthwise and cut into 1-1/2-inch slices
3 medium onions, cut into wedges
12 cherry tomatoes

Steps:

In a large bowl, combine the first nine ingredients; set aside 1/4 cup for basting. Pour half into a large bowl. Add chicken; turn to coat. Pour the remaining marinade into another large bowl. Add the zucchini, onions and tomatoes; turn to coat. Cover and refrigerate chicken and vegetables for up to 4 hours or overnight., Drain and discard marinade. Alternately thread chicken and vegetables onto metal or soaked wooden skewers. Grill, covered, over medium heat for 6 minutes on each side or until chicken juices run clear, basting occasionally with reserved marinade.

Nutrition Facts : Calories 219 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 278mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 3g fiber), Protein 29g protein. Diabetic Exchanges

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