Marinated Chicken Kebabs And Corn Salad Food

CHICKEN AND STEAK KEBABS

Steps:

• In a small bowl, whisk together the olive oil, taco seasoning and lime juice.
• Place the beef in one bowl, the chicken in another bowl and combine the peppers, tomatoes and onion in a third bowl. Divide the marinade among the three bowls and toss to coat.
• Preheat a grill for cooking over medium-high heat. Thread the ingredients onto 15 soaked wooden or bamboo skewers, alternating pieces of beef or chicken with pepper, tomato and onion. (Keep the beef and chicken on separate skewers, as they have different cooking times.) Lightly oil the grill grates. Grill the kebabs, turning once, until cooked to desired doneness, about 6 minutes total for the beef kebabs and 8 to 10 minutes total for the chicken kebabs.
• Serve with warmed soft tortillas, sour cream and fresh cilantro.

MARINATED CHICKEN KEBABS AND CORN SALAD

Steps:

• In a medium bowl, combine yogurt, 2 teaspoons lemon juice, and dill; season with salt and pepper. Add chicken and stir to coat. Cover and refrigerate 1 hour (or up to overnight).
• Heat broiler, with rack in top position. Thread marinated chicken onto 2 metal skewers and place on a wire rack set on a rimmed baking sheet. Broil chicken, turning occasionally, until cooked through and dark brown in spots, 10 to 12 minutes. Meanwhile, in a small bowl, toss together arugula, corn, 1 teaspoon lemon juice, and oil. Season with salt and pepper. Serve salad alongside kebabs with lemon wedge.

CHICKEN SKEWERS MARINATED WITH SALAD DRESSING

Steps:

• Place the onions, peppers and chicken onto the skewers, alternating between vegetables and chicken. Repeat process until all of the skewers are assembled. Place completed skewers in a shallow baking dish and cover with vinaigrette or marinade. Refrigerate for 1 to 2 hours. Preheat oven to 425 degrees F and transfer skewers to a sheet pan. Place in oven and cook for 8 to 10 minutes. Serve immediately.

CHICKEN KEBABS

Steps:

• Alternate on each of 8 skewers 2 of each chicken, zucchini, peppers, pineapple, and corn.
• Place in a shallow container.
• Mix all of marinade ingredients together and pour over kebabs.
• Refrigerate for 1 hour.
• Remove from marinade and heat marinade simmer 5 minutes.
• Grill kebabs for about 15 minutes turning and basting every 5 minutes till chicken is browned.
• Serve with extra marinade.

MARINATED CHICKEN KABOBS

Steps:

• In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
• Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.

RED CURRY CHICKEN KEBABS

Steps:

• Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

MARINADE FOR CHICKEN KABOBS

Steps:

• In a bowl mix together the oil with soy sauce, honey, lemon juice, garlic slices, black pepper and cayenne.
• Place the chicken cubes in the bowl and toss to coat with the marinade.
• Cover and chill for 4 hours.
• Remove the chicken from the marinade.
• Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts).
• Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes.
• Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through, basting with cooked marinade during the last 10-12 minutes of cooking.
• Delicious!

CHICKEN KEBABS

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.