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
BBQ CHICKEN KEBABS
Steps:
- Place the chicken in a large bowl and mix in the onion powder, garlic, paprika, salt and vegetable oil.
- When everything is evenly coated, cover with clingfilm and place in the fridge for at least 1 hour to marinate. Ideally, leave it overnight in the fridge for extra flavour.
- Place the ketchup, Worcestershire sauce, peanut oil, mild mustard and brown sugar in a small saucepan.
- Heat the sauce on a low heat until well blended and the sugar has dissolved.
- Thread the chicken pieces on wooden skewers.
- Place the chicken skewers on medium heat on the Gas2Coal barbecue.
- Cook for around 71/2 minutes on each side or until the chicken is cooked through.
- Serve with potato salad and your favourite BBQ side dishes.
Nutrition Facts : ServingSize 1 serving, Calories 431 calories, Sugar 10.2 g, Sodium 689 mg, Fat 19.5 g, SaturatedFat 4.7 g, Carbohydrate 12.9 g, Protein 49 g, Cholesterol 148 mg
SWEET BBQ CHICKEN KABOBS
Make these better-for-you Sweet BBQ Chicken Kabobs at your next barbecue. These Sweet BBQ Chicken Kabobs have an island vibe thanks to the OJ & pineapple.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 25m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
- Mix barbecue sauce and juice concentrate; brush half evenly onto kabobs.
- Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.
Nutrition Facts : Calories 270, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 g
BIG BARBECUE CHICKEN KEBAB
Barbecuing for more than four people? Prepare a large chicken kebab to carve, then the cooking is done in one go - and you can enjoy the party
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 15
Steps:
- First, whisk all the marinade ingredients together with 1 tsp salt in a large bowl or, better still, a large plastic container that has a lid. Open out each chicken thigh, cover with a piece of baking parchment and flatten it with your hand, then lift off the paper and cut the thigh in half. Tip into the marinade and mix so it's completely coated. Cover, chill and marinate for at least 1 hr or up to 24 hrs - the longer, the better.
- Thread all the chicken onto two skewers so that both skewers go through each piece of meat, packing down tightly as you go to make a compact kebab (see tip, below).
- Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a single layer of coals scattered around the other side. Lay the chicken kebab on the side of the barbecue with only a few coals underneath. Put the lid down and cook for 45 mins, turning every 15 mins. To finish, lift the lid and roll the kebab over to the hotter side to char the meat, turning it every few minutes until well browned and cooked through. Prise the chicken pieces apart in the centre to check they're cooked, or use a digital cooking thermometer - it should read 70C or more. Leave to rest for 5-10 mins while you cook the pittas (see recipe, opposite). Bring the kebab to the table and carve into thin slices with a serrated knife. Pile the carved meat into the warm pittas, then the sliced red onions and tomatoes, chips and tzatziki (see our recipes, below).
Nutrition Facts : Calories 368 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
TRAFFIC LIGHT CHICKEN SHISH KEBABS
These barbecued kebabs are big on flavour, but the spice is toned down, so they're great for kids. Offer some chilli sauce on the side for those who like heat, and serve with flatbread
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 8
Steps:
- Make the marinade by mixing all of the ingredients together in a large bowl. Spoon a third of the mixture into a smaller bowl, then cover and chill until needed. Stir the chicken into the marinade and set aside for 20 mins. Can be chilled for up to two days, covered.
- If using wooden skewers, soak them in water for 1 hr before using. Alternately thread the peppers and chicken onto the skewers until you have 6-8 kebabs. You can do this in advance if you like, and chill the kebabs until needed.
- Heat a barbecue to medium, or until a thin layer of coals has turned grey. Cook the kebabs for 10 mins, turning occasionally, until the chicken is charred and cooked through. Serve the kebabs with the reserved yogurt sauce, warmed flatbreads, chopped tomatoes and lemon wedges on the side.
Nutrition Facts : Calories 304 calories, Fat 8 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 4 grams fiber, Protein 44 grams protein, Sodium 0.4 milligram of sodium
GREEK CHICKEN KEBAB
This version of Greek gyro chicken kebabs uses thigh instead of breast to keep the meat really succulent
Provided by Good Food team
Categories Main course
Time 1h15m
Number Of Ingredients 13
Steps:
- In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
- Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers - so that both skewers go through each piece of meat - packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through - prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)
- Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.
Nutrition Facts : Calories 323 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 31 grams protein, Sodium 0.3 milligram of sodium
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