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Chicken Kabob Recipe – Marinated Kabobs

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Chicken Kabobs: We have come a long way from the Turkish soldiers of 1377, who cooked skewered game over an open fire. However, there is still something immensely satisfying about eating food off of a stick. Think of corndogs, cotton candy, popsicles, and of course, kabobs.
A Shish kebob bears a remarkable resemblance to its original presentation. In the United States, we tend to use wooden sticks instead of swords or flat blades. Nevertheless, kabobs are still delicious morsels of meat alternating with vegetables on a skewer cooked over an open flame.
Why is marinating important in a chicken kabob recipe?

Marinating is the most important step to creating a yummy chicken kabob.

Keeps in Moisture

Anyone who has cooked a lot of chicken knows it has a tendency to dry out under the stress of cooking. This can become compounded when you cut it into small pieces. Marinades usually have oil that will absorb into the chicken and keep the juices from leaking out.

Makes Food Tasty

Marinades have even more of an influence on adding flavor than on locking in moisture. The acidity of certain foods like vinegar and lemon juice carries the flavors of spices into the chicken.

Makes Meat Tender

Sometimes even chicken can be a little tough and stringy. Marinade disrupts the muscles fibers enough to make the meat more succulent.

How long do you marinade?

You can marinade chicken anywhere from a few minutes to overnight. Usually, one to six hours is good. Follow any special instructions. Some marinades will disintegrate chicken into a pulp with prolonged exposure.

Skewer the Food

This is arguably the best part of the recipe besides eating it. Who doesn’t have the primal urge to stab their food? Nevertheless, here it is more like delicate surgery than a jabbing fest. Force will not get any intact bites of chicken onto your stick.

How do you cook your prepared Kabobs?

You can barbecue chicken kabobs on a traditional kettle-style charcoal grill. You can even add flavored wood to create a distinctive smoky taste. You can also roast them in the oven or smoke them in a smoker or on a charcoal or gas grill.

Grilled Mediterranean Chicken Kababs

Here is an example of putting everything together to make the delicious finished chicken kabob recipe.

Simple Honey Marinade

Whisk together 2/3 cup of extra virgin olive oil, 1/3 cup of honey, 1/3 cup of soy sauce and 1/4 teaspoon of black pepper in a large bowl. Set a small amount aside to brush kebobs later.

Add two garlic cloves, 5 small onions cut into chunks, and two red bell peppers cut into pieces (about two inches) to the bowl with marinade. Add eight skinless chicken breasts cut into cubes, cover, and marinate for two hours in the refrigerator. You can go as long as overnight.

Add Food to Skewer

Work the chicken carefully onto a wooden skewer, alternating as you wish with the various vegetables. Make sure it is anchored well, so it does not fall off into the bottom of your grill.

Cook Kabobs for the Finished Chicken Kabob Recipe

Place the kabobs directly on a lightly oiled grill grate. Cook on high heat for 12 to 15 minutes, turning and brushing with marinade every couple of minutes. The chicken juices should be clear, and when you cut into the center of a piece of chicken, it should be all white.

I hope you enjoyed this recipe. Purchase your vegetables and chicken at The Butcher Shop. We feature high-quality produce and pasture-raised animals with environmentally responsible activities.

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