Chicken Kebobs. This is one of the easiest ways to do chicken kabobs. I always separate the chicken from the veggies because they don't cook at the same rate, plus I don't care for BBQ sauce on my veggies. All you need is a side of rice and you have a great meal.
I also added some mushrooms to the skewers which was a nice addition. One of my all-time favorite recipes for entertaining, these chicken kebabs are marinated in a tangy Middle Eastern blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. They are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above) or on top of a Greek salad. You can cook Chicken Kebobs using 3 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chicken Kebobs
- It's 6 medium of chicken thighs and legs cut into bite size.
- It's 20 of wooden skewers.
- You need 1 of Henush marinade for meats (see her recipes).
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. Once the grill is hot, place the chicken kabobs evenly on the grill.
Chicken Kebobs instructions
- preheat broiler.
- soak the wooden skewers for 30 min in cold water.
- after the chicken is marinaded for few hours, place one by one on the skewers (4 pieces).
- place on broiler pan, for 12 min on each side.
Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Drain the chicken from the marinade. Chicken Kabobs are a classic for your summer grilling line-up! They are bursting with flavor and such a flexible, healthy way to create a dinner your entire family will love. Like so many families, we love throwing something fast and easy on the grill in the summer.