BBQ CHICKEN KEBABS
Steps:
- Place the chicken in a large bowl and mix in the onion powder, garlic, paprika, salt and vegetable oil.
- When everything is evenly coated, cover with clingfilm and place in the fridge for at least 1 hour to marinate. Ideally, leave it overnight in the fridge for extra flavour.
- Place the ketchup, Worcestershire sauce, peanut oil, mild mustard and brown sugar in a small saucepan.
- Heat the sauce on a low heat until well blended and the sugar has dissolved.
- Thread the chicken pieces on wooden skewers.
- Place the chicken skewers on medium heat on the Gas2Coal barbecue.
- Cook for around 71/2 minutes on each side or until the chicken is cooked through.
- Serve with potato salad and your favourite BBQ side dishes.
Nutrition Facts : ServingSize 1 serving, Calories 431 calories, Sugar 10.2 g, Sodium 689 mg, Fat 19.5 g, SaturatedFat 4.7 g, Carbohydrate 12.9 g, Protein 49 g, Cholesterol 148 mg
CHICKEN KABOBS
Here's a colorful, quick, and easy way to do your veggies and chicken on the grill--with no marinating!
Provided by DAVESARAH
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat grill for high heat.
- Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
- Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.
Nutrition Facts : Calories 256 calories, Carbohydrate 29.6 g, Cholesterol 67.2 mg, Fat 3.2 g, Fiber 2.4 g, Protein 25.6 g, SaturatedFat 0.8 g, Sodium 761.8 mg, Sugar 20.1 g
BIG BARBECUE CHICKEN KEBAB
Barbecuing for more than four people? Prepare a large chicken kebab to carve, then the cooking is done in one go - and you can enjoy the party
Provided by Barney Desmazery
Categories Dinner
Time 1h40m
Number Of Ingredients 15
Steps:
- First, whisk all the marinade ingredients together with 1 tsp salt in a large bowl or, better still, a large plastic container that has a lid. Open out each chicken thigh, cover with a piece of baking parchment and flatten it with your hand, then lift off the paper and cut the thigh in half. Tip into the marinade and mix so it's completely coated. Cover, chill and marinate for at least 1 hr or up to 24 hrs - the longer, the better.
- Thread all the chicken onto two skewers so that both skewers go through each piece of meat, packing down tightly as you go to make a compact kebab (see tip, below).
- Light a lidded barbecue, and let the flames die down. Once the coals have turned ashen, pile them up on one side with a single layer of coals scattered around the other side. Lay the chicken kebab on the side of the barbecue with only a few coals underneath. Put the lid down and cook for 45 mins, turning every 15 mins. To finish, lift the lid and roll the kebab over to the hotter side to char the meat, turning it every few minutes until well browned and cooked through. Prise the chicken pieces apart in the centre to check they're cooked, or use a digital cooking thermometer - it should read 70C or more. Leave to rest for 5-10 mins while you cook the pittas (see recipe, opposite). Bring the kebab to the table and carve into thin slices with a serrated knife. Pile the carved meat into the warm pittas, then the sliced red onions and tomatoes, chips and tzatziki (see our recipes, below).
Nutrition Facts : Calories 368 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 21 grams protein, Sodium 1.2 milligram of sodium
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- In a large bowl, toss the chicken and salt together. Cover with plastic wrap and refrigerate for at least 30 minutes and up to 1 hour.
- Turn all grill burners to high, close lid, and heat grill until hot, about 15 minutes. Scrape cooking grate clean with grill brush. Leave primary burner on high and turn off other burner(s).
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- Place the chicken kebabs over the primary burner and grill, covered, turning one-quarter turn every 2 to 2 1/2 minutes until well browned and slightly charred, 8 minutes for breasts or 10 minutes for thighs. Brush the top surface of kebabs with BBQ sauce; flip and cook until sauce is brown in spots, about 1 minute. Brush second side with remaining ¼ cup sauce; flip and continue to cook until brown in spots about 1 minute longer and until the chicken is cooked completely through. Remove the kebabs from the grill and let rest for 5 minutes. Serve, passing additional BBQ sauce, if desired.
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