CHICKEN KEBABS
4 servings
Soak wooden or bamboo skewers in water for at least 30 minutes before use. Almost any vegetable will work, but firm vegetables such as carrots, potatoes, cauliflower, and broccoli should first be steamed until nearly tender. Please read About Broiling and Grilling Chicken and Skewer Cooking.
Prepare in a large bowl:
Pour half of the marinade into a medium bowl and add:
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
Turn to coat and marinate the chicken in the refrigerator for at least 30 minutes, and for up to 2 hours.
When you are ready to grill, add to the remaining half of the marinade:
- 1 large red onion, cut into 1-inch chunks, or 1 bunch green onions, cut into 1-inch pieces
- 16 small mushrooms
- 16 cherry tomatoes
- 1 bell pepper, cut into 1-inch squares, or 2 small zucchini, halved lengthwise and sliced ½ inch thick
Prepare a hot, two-zone grill fire, or preheat a gas grill for 10 minutes on high. Remove the chicken from the marinade and thread it onto the skewers, leaving a little space between the pieces to allow for even cooking. If you thread the pieces onto 2 parallel skewers for each kebab, they will stay put when turned. Skewer the vegetables in the same manner. If using a gas grill, turn one burner down to medium. Arrange the skewers on the hot side of the grill and cook for 4 minutes, then turn and grill until the chicken is well browned and cooked through and the vegetables are just tender and browned along the edges, 3 to 4 minutes more. If any of the skewers start to burn before they are finished cooking, move them to the cooler side of the grill.