How To Grill 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.

GRILLED CHICKEN KEBABS

Steps:

• Marinate the chicken cubes in a glass or ceramic bowl or pan with the olive oil, lemon juice, onion, cinnamon, cardamom, thyme, salt, pepper, cumin, if using, Baharat, and paprika for 6 hours, covered, in the refrigerator, turning the cubes occasionally. Preheat a gas grill for 15 minutes on high or prepare a hot charcoal fire. Skewer the chicken cubes so they touch each other but do not press against each other. If possible, use a skewer rack so the chicken grills without touching the grilling grate. Grill until golden brown, 20 to 30 minutes, turning frequently. Serve hot.
• Grind the peppercorns and allspice together and blend with the cinnamon and nutmeg. Store in a jar in your spice rack, away from sunlight. It will lose pungency as time goes by, but, properly stored, it will be good for many months.

INDOOR GRILLING CHICKEN KABOBS

Steps:

• Soak Wooden Skewers in water for 10 minutes.
• Thread skewer ingredients onto skewers, alternating chicken/fruit and veggies and place into a shallow dish.
• Whisk marinade ingredients together, adding salt and pepper to taste. Pour over assembled skewers. Marinate in refrigerator for up to 2 hours.
• Place marinated skewers onto indoor grill, close grill cover and cook, approximately 5-10 minutes until veggies are crisp-tender, and chicken is cooked through and juices run clear.

CHICKEN KABOBS ON THE GRILL

Steps:

• Soak skewers in water for at least 1 hour before before putting food on them. I like to put them in a water pitcher.
• cut peppers and onion into approximately 1 inch pieces.
• cut chicken into approximately 1 inch pieces.
• place peppers, onions, chicken, and pineapple (drain juice) into a large glass bowl. (Don't use a plastic bowl or the catalina will stain it and the chicken can pick up a plastic taste).
• Add equal parts of italian dressing and catalina dressing to large bowl, mix well and cover with plastic wrap or lid. Marinade over night if possible (but no less than 5 hours).
• Place ingredients on skewers alternating chicken, peppers, onions, pineapple in any order. (This is a messy job!) I put each prepared skewer on a foiled cookie sheet to take outside to grill and put a new sheet of foil on for the cooked kabobs.
• Place on bbq grill and cook until chicken is done (approx. 15-20 min.) Any left over veggies can be placed in a pie tin and cooked on the grill. MMM!

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.