YUMMY HONEY CHICKEN KABOBS
Honey chicken kabobs with veggies. You can marinate overnight and make these kabobs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used. (This can also be done in the broiler.)
Provided by Ann Marie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Broiled
Time 2h30m
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
- Preheat the grill for high heat.
- Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
- Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Nutrition Facts : Calories 178.5 calories, Carbohydrate 12.4 g, Cholesterol 44.8 mg, Fat 6.6 g, Fiber 1 g, Protein 17.4 g, SaturatedFat 1.1 g, Sodium 442.3 mg, Sugar 9.9 g
CHICKEN KABOBS
Get all the details on the juiciest chicken kabob recipe you've ever tasted! This chicken kabob marinade results in a healthy, vibrant summertime favorite for the grill or beyond.
Provided by Julie Blanner
Categories Entree Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Marinate - Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
- Assemble Skewers - Add chicken and optional vegetables and fruit to skewers leaving room to handle.
- Grill - Preheat grill to medium-high heat. Brush olive oil onto the grate. Brush vegetables with olive oil. Add skewers to grill. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
- Rest - Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
- Marinate - Combine chicken kabob marinade ingredients in casserole dish. Add chicken and allow to marinate 1+ hour, up to 8 hours refrigerated, covered.
- Prep - Preheat cast iron grill pan to medium-high heat. Brush with olive oil.
- Grill - Add skewers. Brush veggies with olive oil. Cook 7 minutes and rotate. Cook 7 additional minutes or until juices run clear.
- Rest - Allow the chicken to rest 10 minutes before serving warm. This helps seal in the moisture for the juiciest chicken!
- Marinate - Combine ingredients for chicken marinade in casserole dish. Add chicken and allow to marinate 1+ hour, up to 4 hours refrigerated, covered.
- Prep - Preheat oven to broil at 450 degrees Fahrenheit. Line sheet pan with foil or spray with cooking spray.
- Assemble Skewers - Add chicken, fruits and veggies on skewers. Place on sheet pan.
- Broil - Broil 10 minutes. Rotate and bake an additional 10-15 minutes. Check a piece on the middle of a skewer to ensure it's thoroughly cooked.
- Rest - Allow the chicken to rest 10 minutes. Serve warm.
Nutrition Facts : Calories 234 kcal, Carbohydrate 18 g, Protein 26 g, Fat 7 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 388 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 5 g, ServingSize 1 serving
CHICKEN KEBAB RECIPE
An easy and delicious Chicken Kebab recipe. This recipe includes a tasty yoghurt marinade. These chicken kebab skewers are so versatile, they can be grilled, baked in the oven or cooked on the BBQ. A new healthy version of your favourite Greek takeaway.
Provided by Sarah Barnes
Categories Main Course
Time 30m
Number Of Ingredients 9
Steps:
- Mix the marinate ingredients together well in a large bowl.
- Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.)
- Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.
Nutrition Facts : Calories 336 kcal, Carbohydrate 5 g, Protein 50 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 242 mg, Sodium 246 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
THE JUICIEST CHICKEN KABOBS EVER!
These easy Chicken Kabobs brushed with a honey lime sauce are juicy, tender and flavorful. No more dry or rubbery chicken! (gluten free, paleo)
Provided by Isabel Eats
Categories Main
Time 45m
Number Of Ingredients 15
Steps:
- In a large bowl, add water, 1/3 cup Morton Coarse Kosher Salt®, and sugar. Mix together with a spoon until the salt and sugar has dissolved. Add the chicken breasts to the salt water solution, cover and refrigerate for 30 minutes.
- Remove the chicken breasts from the water, pat dry with paper towels and cut into 1-inch chunks.
- Toss chicken with olive oil, onion powder, garlic powder, black pepper and remaining 1/2 teaspoon Morton Coarse Kosher Salt®.
- Thread the seasoned chicken onto 8 12-inch metal skewers. If using wooden skewers, be sure to soak them in water for 15 minutes to prevent them from burning on the grill.
- Heat grill to high heat, about 400°F. Place kabobs on grill, cover and cook for about 10-15 minutes, turning the kabobs 2 to 3 times until chicken fully cooked through and has beautiful grill marks.
- Remove from grill and generously brush them with the honey lime sauce.
- In a small bowl, combine all ingredients for the honey lime sauce and whisk together until the corn starch has completely dissolved and the sauce has thickened.
Nutrition Facts : ServingSize 1 kabob, Calories 195 kcal, Carbohydrate 9 g, Protein 22 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 66 mg, Sodium 232 mg, Sugar 7 g, UnsaturatedFat 3 g
BEST-EVER GRILLED CHICKEN KEBABS
This recipe is very simple, very easy, and tastes better than anything you'll find in a restaurant. Seriously!
Provided by Axel8741
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
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.
THE BEST BBQ CHICKEN SKEWERS RECIPE
Steps:
- Trim chicken of excess fat, then cut the chicken into 1-inch cubes. In a large bowl, toss the chicken with the salt. Then cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
- Turn all grill burners to high, close lid, and heat for about 15 minutes. Leave primary burner on, but turn off other burners.
- Meanwhile, pat the chicken pieces dry with paper towels. In a small bowl, combine both paprika and sugar. Place the raw bacon in a food processor or blender and pulse for about 30-45 seconds, until a smooth paste forms, scraping down the sides of the bowl twice throughout. Add the bacon paste and spice mixture to the chicken. Mix with hands or spatula until the ingredients are blended and chicken is coated. Thread the chicken onto the skewers, rolling or folding as needed to maintain 1-inch cubes.
- Grill the chicken over the primary burner with lid closed, turning one-quarter of a turn every 2 minutes or so, until browned and slightly charred (about 8 minutes total for chicken breast and 10 minutes for thighs). Brush the top of skewers with BBQ sauce; flip and cook until sauce is browned in spots, about 1 minute. Brush second side with sauce; flip and cook for another minute or so, until cooked through.
- Remove skewers from grill, tent with foil, and let rest for 5 minutes. Serve, passing remaining BBQ sauce separately, if desired.
Nutrition Facts : Calories 329 kcal, Carbohydrate 23 g, Protein 36 g, Fat 10 g, Sodium 1389 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving
GRILLED CHICKEN KABOBS
These grilled chicken kabobs are made with marinated chicken and colorful vegetables, all threaded onto skewers and cooked to perfection. An easy dinner that can also be baked in the oven!
Provided by Sara Welch
Categories Main
Time 30m
Number Of Ingredients 11
Steps:
- Place the olive oil, soy sauce, honey, garlic and salt and pepper in a large bowl.
- Whisk to combine.
- Add the chicken, bell peppers, zucchini and red onion to the bowl. Toss to coat in the marinade.
- Cover and refrigerate for at least 1 hour, or up to 8 hours.
- Soak wooden skewers in cold water for at least 30 minutes. Preheat grill or grill pan to medium high heat.
- Thread the chicken and vegetables onto the skewers.
- Cook for 5-7 minutes on each side or until chicken is cooked through.
- Sprinkle with parsley and serve.
Nutrition Facts : Calories 278 kcal, Carbohydrate 26 g, Protein 27 g, Fat 12 g, SaturatedFat 2 g, Cholesterol 72 mg, Sodium 420 mg, Fiber 2 g, Sugar 21 g, ServingSize 1 serving
KOREAN CHICKEN KABOBS
Korean Chicken Kabobs - An amazing combination of sweet and spicy! And the chicken comes out perfectly tender and juicy with a finger-licking sticky glaze!
Time 2h50m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a medium bowl, combine gochujang, soy sauce, rice wine vinegar, brown sugar, sesame oil, ginger and garlic. Reserve 2 tablespoons and set aside.
- In a gallon size Ziploc bag or large bowl, combine gochujang mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade, discarding the marinade.
- Preheat grill to medium high heat. Thread chicken onto skewers; brush with canola oil.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved gochujang mixture, cooking for an additional 1-2 minutes.
- Serve immediately, garnished with green onion and sesame seeds.
THE BEST GRILLED CHICKEN MARINADE EVER
This grilled chicken marinade comes from good ol' Sanpete County, Utah and is the best marinade recipe you will ever find. The chicken comes out super moist and flavorful every time. Pair it with some grilled veggies and you have an amazing and easy dinner!
Provided by Zach Averett
Categories Dinner
Time 1h5m
Number Of Ingredients 7
Steps:
- Place all of the ingredients except for the vegetables in a medium bowl or large Ziploc bag and stir to combine. Place bowl or bag in the refrigerator and let sit for 1 hour.
- Preheat grill to 400ºF.
- Soak skewers in vegetable oil or spray down with non-stick cooking spray. Thread the chicken pieces onto the skewers, alternating with veggies. Salt and pepper your veggies.
- Place kabobs on grill and let cook for 10 minutes, flipping halfway through.
THE BEST EVER BALSAMIC GRILLED CHICKEN KABOBS
These juicy Balsamic Grilled Chicken Kabobs are the BEST kabobs you will ever have! Tender chicken marinated in a sweet balsamic sauce then skewered with fresh vegetables and grilled to perfection.
Provided by Krista @ JoyfulHealthyEats.com
Categories Chicken
Time 1h10m
Number Of Ingredients 13
Steps:
- To a small bowl add balsamic vinegar, dijon mustard, honey, dry basil, salt, and pepper. Whisk together and slowly add in the olive oil whisking the entire time.
- To a large bowl, add chicken cubes and half the balsamic mixture, reserve the rest. Stir to make sure all the chicken is coated. Cover with plastic wrap and place in the refrigerator for 30 minutes to marinade.
- Preheat grill to medium high heat (375-400° F).
- Remove the chicken from the refrigerator and start to assemble the kabobs.
- Alternate veggies with chicken on a skewer until everything is used up.
- Place kabobs on the grill and grill each side for 3-4 minutes, until charred. Brush the remaining marinade on the kabobs for one last flavor burst. Grill for 2 more minutes.
- Remove from grill.
- Serve!
Nutrition Facts : ServingSize 1.5 cups, Calories 251 calories, Sugar 7 g, Sodium 365 mg, Fat 10 g, SaturatedFat 1 g, Carbohydrate 11 g, Fiber 2 g, Protein 30 g, Cholesterol 81 mg
THE BEST SHISH KEBABS
This backyard grilling staple is nothing short of delicious. But the pre-made kebabs from the grocery store leave us underwhelmed--with tough pieces of meat and chunks of vegetables that always seem to end up either burnt or undercooked. For our beef, we chose tenderloin, which chars beautifully and stays tender during cooking. The vegetables are cut small enough to cook through without burning or falling apart and the tangy marinade brings everything together.
Provided by Food Network Kitchen
Categories main-dish
Time 2h30m
Yield 4 skewers
Number Of Ingredients 15
Steps:
- Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
- Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
- Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
- Prepare a grill for medium-high heat.
- Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
- Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
- Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.
CHICKEN KABOB
Totally made up for Nov. 23 2008 Iron Chef, this dish is best described as Mediterranean in flavor, Middle Eastern in style, and American in presentation. Voted best out of six dishes.
Provided by Iron Chef Federal W
Categories Chicken
Time 45m
Yield 10 skewers, 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients, and set aside (may be prepared in advance).
- Heat Oil in frying pan on medium.
- Take skewers and form 2-3 Tablespoons of mixture on one end, leaving room for griping.
- Place in hot oil, use fork to flatten for even and quick cooking.
- Flip at about one minute.
- Drain and serve warm with favorite dipping sauce.
Nutrition Facts : Calories 171.6, Fat 6.9, SaturatedFat 1.4, Cholesterol 79.5, Sodium 88.4, Carbohydrate 1.5, Protein 24.5
THE BEST CHICKEN AND SAUSAGE KEBABS EVER!
We've made this recipe so many times I can't even count anymore - often for company - and always to accolades. It seems like a lot of meat, but make it all. If you have company, it will be gone, and if you don't, you'll love the leftovers!
Provided by 2hot2handle
Categories Chicken Breast
Time 2h50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cut the chicken and sausage into thick pieces of roughly equal size and place in a large ziploc bag.
- In a small bowl or measuring cup, whisk together the remaining ingredients for the marinade. Pour the marinade into the ziploc bag with the meat, seal and distribute so all of the meat is covered with marinade. Let sit for a minimum of two hours or up to eight.
- When finished marinating, skewer the meat onto metal or wooden skewers, alternating two pieces of sausage, then two pieces of chicken.
- Grill for 20 minutes or until done, turning the kebabs once halfway during cooking.
- Serve on a platter, and take the meat off the skewers at the table. It makes a nice presentation.
Nutrition Facts : Calories 483.4, Fat 38.3, SaturatedFat 10.4, Cholesterol 86.3, Sodium 1249.4, Carbohydrate 4.2, Fiber 0.2, Sugar 0.8, Protein 28.9
THE JUICIEST GRILLED CHICKEN KABOBS
Learn how to make the juiciest grilled chicken kabobs with this classic recipe. See notes above for different seasoning options too.
Provided by Ali
Time 35m
Number Of Ingredients 7
Steps:
- To brine the chicken breasts, fill a large bowl with 1 quart of warm water and 1/4 cup kosher salt. Stir to combine until most of the salt is absorbed. Add the whole chicken breasts and let them sit in the mixture to brine for 15 minutes. Or you can also also cover the bowl and refrigerate for up to 6 hours. Remove the chicken breasts from the brine, rinse them with cold water, then pat them dry with some paper towels. (If the chicken breasts you purchased have already been pre-brined in a sodium solution, skip this brining step completely.)
- Preheat the grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes before using.
- Cut the chicken breasts into 1-inch pieces. Add them to a large mixing bowl and drizzle evenly with the olive oil. Toss to combine.
- In a separate small bowl, whisk together the salt, pepper, garlic powder and paprika until combined. Sprinkle the seasoning mixture evenly over the chicken. Then toss for 1 minute, or until the chicken is evenly coated with the seasoning. Thread the chicken evenly onto the skewers.
- Once the grill is hot, place the chicken kabobs evenly on the grill. Cook for 10-14 minutes, turning once halfway through, until the chicken is golden brown and cooked through (no longer pink on the inside).
- Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Let the chicken rest for at least 5-10 minutes.
- Then serve warm while the chicken is hot and juicy, drizzled with freshly-squeezed lemon juice if desired. Or, refrigerate in a sealed container for up to 3 days, or freeze for up to 3 months.
CHICKEN KABOBS
These Chicken Kabobs are made with chicken breasts, a flavorful chicken kabob marinade and vegetables. This colorful meal is easy to make on the grill or in the oven.
Provided by Kristine Rosenblatt
Categories Main Course
Time 1h15m
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 2 skewers, Calories 407 kcal, Carbohydrate 18 g, Protein 33 g, Fat 23 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 91 mg, Sodium 747 mg, Fiber 2 g, Sugar 11 g, UnsaturatedFat 18 g
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MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS - ONCE …
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Cuisine Middle EasternTotal Time 50 minsCategory DinnerCalories 350 per serving
- In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
- Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
- Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.
THE BEST CHICKEN MARINADE (FOR GRILLING OR BAKING) | …
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Ratings 166Calories 115 per servingCategory Main Dish, Marinade
- Combine all marinade ingredients in a large mixing bowl and whisk together. Remove a half a cup of marinade and reserve for basting the chicken later.
- Place chicken in a large resealable bag and pour marinade over the top. Gently massage chicken breasts and be sure to close bag securely. (If you have less time, consider poking holes in the chicken with a fork to allow the marinade to penetrate quickly.)
- Refrigerate chicken and marinate for at least 30 minutes and up to 24 hours. I find 4 to 6 hours to be perfect.
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- In a large bowl combine ground chicken thighs, garlic, onion, cumin, coriander, dried Barberries, salt and pepper.
- Remove a bowl with Lula Kebab mixture from the fridge. Take about 1/2 cup portion of meat mixture and wrap it around a skewer. You can either have 1 long kebab (in this case I recommend using about 3/4 -1 cup portions of meat per 1 skewer). Or you can do what I did and have 2 little 1/2 cup pieces of kebab on a skewer.
- If you're using an outdoor grill, you need to grill Lula Kebab for 4-5 on each side until it's nice and charred.If you're cooking in the oven, place skewers on a parchment lined baking sheet and bake for about 30 minutes turning once. Serve immediately!
JUICY GRILLED CHICKEN SKEWERS - HEALTHY RECIPES BLOG
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- Optional step: If using wooden skewers, soak them in water for 30 minutes. I use metal skewers.
- In a large bowl, whisk together the olive oil, soy sauce, black pepper and garlic powder. Measure out two tablespoons of the mixture, add them to a small bowl, and set aside.
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GRILLED CHICKEN KABOBS RECIPE - LET THE BAKING BEGIN!
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- Mix all the cubed chicken and the easy chicken marinade ingredients in a bowl or a ziplock until the chicken is evenly coated. - At this point, the chicken kabobs are ready to be grilled or can be refrigerated until you're ready to grill. Make sure to bring the chicken to room temperature before grilling.
- Follow the instructions above the recipe card on how to properly clean the grill.Place the skewers on the grill and cook for about 3-4 minutes per side, about 10-15 minutes total, and all sides are nicely browned. Chicken breast kabobs are ready to remove off the grill when the thermometer inserted into the thickest piece of a kabob registers 160F and the juices run clear.
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