Big Barbecue Chicken Kebab Recipes

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.

BBQ CHICKEN KEBABS

Steps:

• Thread chicken alternating with a square of red & then green pepper on 4 skewers.
• Mix all the remaining ingredients, mix well.
• Place skewered kebabs in a shallow dish and pour the marinade over the kebabs Cover, place in fridge for at least 2 hours, turn occasionally so all sides are well coated. Grill kebabs over medium heat about 6" from heat source, turn so they do not overcook on any side, approximately 15 minutes or until the chicken is done- overcooking will produce dry chicken so watch them.

SWEET BBQ CHICKEN KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
• Mix barbecue sauce and juice concentrate; brush half evenly onto kabobs.
• Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.

BIG BARBECUE CHICKEN KEBAB

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).