Chicken And Vegetable Skewers Food

HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY

Steps:

• Soak the skewers in water for 5-10 minutes and set aside.
• In a bowl with the chicken, add the ingredients for the marinade.
• Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
• If baking, preheat the oven to 400°F (200°C).
• Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
• Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
• Place the prepared skewers on a baking sheet and brush with remaining marinade.
• Bake or grill for 20-30 minutes or until chicken is no longer pink.
• Sprinkle with parsley.
• Enjoy!

CHICKEN AND VEGETABLE SKEWERS

Steps:

• Combine first 7 ingredients (garlic-aniseed) in small bowl.
• Place chicken in one dish for marinating and place vegetables in seperate dish for marinating.
• It is very important to keep them seperate!
• Sprinkle each dish (chicken and vegetable) with 1/2 of spice mixture, 1/2 of the olive oil and 1/2 of lime juice.
• Turn to coat well.
• Refrigerate for 6-8 hours.
• Soak skewers in water for at least 30 minutes and then remove from water.
• Alternate chicken and vegetables on skewers.
• May be prepared up to 2 hours ahead of time.
• Prepare barbecue grill or preheat broiler.
• Season skewers with salt and pepper if desired.
• Grill or broil until chicken is cooked through (5-8 minutes per side).

CHICKEN KABOBS

Steps:

• Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
• In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
• Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and "squish" to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
• When ready to grill, preheat the grill to medium-high heat (about 375 degrees F). Brush the grill grates with canola oil or coat with nonstick grill spray.
• Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.
• Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

TERIYAKI CHICKEN-WING AND VEGETABLE SKEWERS

Steps:

• Soak 28 seven-inch bamboo skewers in water 30 minutes; drain. Meanwhile, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan. Bring to a boil over medium-high and cook, stirring occasionally, until reduced to 2/3 cup, 8 to 10 minutes. Stir in 1/4 teaspoon pepper; let cool.
• Thread each chicken wing onto a skewer. Thread 2 pieces each eggplant and scallion onto skewers. Thread 2 pieces each shiitake and scallion onto skewers. Thread shishitos 4 per skewer. Divide enokis into 12 equal bundles; wrap each in a piece of bacon, then thread 3 per skewer. Thread asparagus 5 per skewer. Lightly brush eggplant, shiitake, and asparagus skewers with oil.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush grates with oil. Grill chicken skewers 5 minutes. Flip chicken and add eggplant and shiitake skewers; grill 5 minutes more. Flip chicken, eggplant, and shiitake skewers, and add shishito, bacon-wrapped enoki, and asparagus skewers; continue to grill until chicken is just cooked through, eggplant and shiitakes are tender, bacon is crisp and browned, and shishitos and asparagus are crisp-tender, 5 to 7 minutes more. In the last minute of cooking, brush chicken, eggplant, and shiitake skewers with soy mixture a few times while flipping repeatedly.
• Remove skewers from grill. Brush chicken, eggplant, and shiitake skewers with more soy mixture, then sprinkle with sesame seeds. Sprinkle shishito, enoki, and asparagus skewers with flaky salt. Serve, with lemon wedges on the side.

GRILLED CHICKEN AND VEGETABLE SKEWERS

Steps:

• Soak ten 12-inch wooden skewers in water 30 minutes; drain. Preheat grill over medium-high heat. Meanwhile, toss chicken with 1 tablespoon oil; season with salt and pepper. Toss vegetables with remaining 2 tablespoons oil; season with salt and pepper. Divide chicken among 4 skewers. Skewer vegetables separately, using 2 skewers for each vegetable.
• Place onion skewers on grill; cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes. Dress with lemon zest and juice, oil, and parsley. Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.

CHICKEN YAKITORI

Steps:

• Soak bamboo skewers in water for 20 minutes (or use metal skewers).
• While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
• Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
• Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
• Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
• Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.