Garlic Grilled Chicken Kabobs Food

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.

GARLIC CHICKEN KABOBS

Steps:

• Place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Add cilantro and coriander; crush together. Add the yogurt, lemon juice and oil; mix well. Pour into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours., For dipping sauce, place garlic and salt in a small bowl; crush with the back of a sturdy spoon. Mix in oil. Stir in yogurt. Cover and refrigerate until serving., Drain and discard marinade. Thread chicken on eight metal or soaked wooden skewers. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes until juices run clear, turning occasionally.

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).

GARLIC GRILLED CHICKEN KABOBS

Steps:

• Flatten chicken breasts to 1/4" and cut into 1" strips. Place in a shallow container. Combine next 7 ingredients, mixing well. Pour over chicken, cover and chill 1 - 2 hours. Thread chicken onto skewers. Cook over medium heat 6 - 8 minutes or until done, turning occasionally and basting with remaining marinade. Serve with additional picante sauce for dipping if desired.

GRILLED YUCATAN CHICKEN SKEWERS

Steps:

• Skewer each half chicken thigh with 2 skewers so that they lay flat. Place the chicken in a large shallow baking dish.
• Whisk together the orange juice, lime juice, oil, chili powder, and garlic. Pour over the thighs and marinate in the refrigerator 1 to 4 hours.
• Prepare a charcoal grill to high heat.
• Remove the thighs from the marinade and sprinkle with salt and pepper on both sides. Place the thighs directly over the coals and cook until each side becomes golden brown and slightly charred, about 4 minutes per side. Turn, cover the grill and cook for another few minutes until tender.
• Remove from the grill and let rest 5 minutes. Cut the thighs directly down the center creating 2 skewers. Remove the chicken from the skewers and serve garnished with scallions and lime wedges.

GRILLED GREEK CHICKEN KABOBS

Steps:

• Mix dressing and mayo in medium bowl. Add chicken; stir to evenly coat. Refrigerate 20 min. to marinate.
• Heat grill to medium-high heat. Remove chicken from marinade; discard marinade. Thread chicken and onions alternately onto 8 skewers.
• Grill 8 to 10 min. or until chicken is done, turning occasionally. Meanwhile, place lemon, cut sides down, on grill grate next to kabobs; grill until heated through.
• Place kabobs on plate. Squeeze lemon halves over 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.