Bbq Grilled Chicken Kabobs Food

GRILLED BBQ CHICKEN KABOBS

Steps:

• If using metal skewers, no prep is needed. If using wooden skewers, soak them in water for at least 30 minutes so they don't burn too much.
• Combine spice rub ingredients in a small bowl and toss to combine.
• Add chicken pieces, bacon and oil in a mixing bowl and toss with about 2/3 of the rub. I like to use my hands to really massage the rub into the meat.
• To another mixing bowl, add green pepper, onion, and pineapple. Toss with remaining rub.
• Wrap bacon pieces around the chicken, in a "C" shape, with the chicken inside. Thread bacon wrapped chicken, peppers, onion, and pineapple onto kabob skewers, alternating as desired.

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

BBQ GRILLED CHICKEN KABOBS

Steps:

• Heat grill to medium heat.
• Thread chicken onto skewers alternately with vegetables.
• Grill 10 to 15 min. or until chicken is done, turning after 8 min. and brushing with 1/2 cup barbecue sauce for the last 5 min.
• Serve with remaining barbecue sauce.

GRILLED CHICKEN KEBABS

Steps:

• Cut the white and light green parts of the scallions into 1 1/2-inch pieces; set aside. Chop the dark green parts and transfer to a blender. Add the dill, parsley, olive oil, 3 tablespoons water and 1/2 teaspoon salt and puree until smooth. Stir in the red pepper flakes. Remove 2 tablespoons of the puree to a small bowl for the sauce; refrigerate until ready to use. Transfer the remaining puree to a large bowl. Add the chicken and toss to coat. Let marinate in the refrigerator at least 4 hours or overnight.
• Soak 8 wooden skewers in water for 30 minutes to prevent scorching. Preheat a grill to medium. Thread 2 chicken thighs onto double skewers, placing lemon wedges and scallion pieces between the thighs; season the kebabs generously with salt and pepper. Oil the grill grates. Grill the kebabs until the chicken is lightly charred and cooked through, 8 to 10 minutes per side. Transfer to a cutting board and let rest 5 minutes.
• Mix the yogurt with the reserved scallion puree and season with salt. Cut the chicken in half to separate each pair of skewers. Squeeze the grilled lemon over the chicken; serve with the yogurt sauce.

BEST-EVER GRILLED CHICKEN KEBABS

Steps:

• Place chicken breast pieces in a bowl.
• Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
• Cover and refrigerate overnight.
• Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
• Don't overcook them, though.

GRILLED BARBECUE CHICKEN KABOBS

Steps:

• Heat gas or charcoal grill. In small microwavable bowl, mix barbecue sauce and marmalade. Remove 1/4 cup of the sauce mixture to small dish; set aside.
• On each of 4 (11-inch) metal skewers, thread chicken pieces, leaving 1/4-inch space between each piece. On 4 additional skewers, thread onion and bell pepper chunks, leaving 1/4-inch space between each piece. Brush chicken and vegetables with oil; sprinkle with seasoned salt.
• Place kabobs on grill over medium heat. Cover grill; cook 10 to 15 minutes, turning kabobs 2 or 3 times and brushing chicken and vegetables with reserved 1/4 cup sauce mixture during last 5 to 8 minutes of grilling, until chicken is no longer pink in center.
• Microwave remaining barbecue sauce mixture uncovered on High 20 to 30 seconds or until thoroughly heated. Serve sauce with kabobs.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

GRILLED CHICKEN KABOBS

Steps:

• (4 hours preparation includes the time to marinate the chicken.).
• -Combine yogurt, soy sauce, lime juice, garlic, ginger and fresh parsley. Add chicken chunks & refrigerate in a sealed container a few hours.
• -Preheat grill. Peel onions & cut into thick slices, also chunk peppers.
• -Alternate chicken, onion and peppers onto bamboo skewers. Remove excess marinade.
• -Brush w/olive oil & season w/salt & pepper. Grill approximately 10 minutes; turn once & cook until brown & cooked through.
• -Serve over a bed of hot, cooked rice or fresh salad greens. You can even have as an appetizer with your favorite dipping sauces (bbq, honey-mustard, teriyaki, etc).