Chicken And Vegetable Skewers Recipes

HONEY-GARLIC CHICKEN & VEGGIE SKEWERS RECIPE BY TASTY

Steps:

• Soak the skewers in water for 5-10 minutes and set aside.
• In a bowl with the chicken, add the ingredients for the marinade.
• Mix until coated. Cover with plastic wrap and refrigerate for 30 minutes to 2 hours.
• If baking, preheat the oven to 400°F (200°C).
• Prepare the vegetables by cutting them into 1-inch (2 ½ cm) squares.
• Assemble the skewers starting with the red onion, followed by the bell peppers and chicken. Repeat three times.
• Place the prepared skewers on a baking sheet and brush with remaining marinade.
• Bake or grill for 20-30 minutes or until chicken is no longer pink.
• Sprinkle with parsley.
• Enjoy!

CHICKEN & VEGETABLE KABOBS

Steps:

• In a large bowl, combine chicken and vegetables. Drizzle with 1/3 cup dressing and toss to coat. Alternately thread chicken and vegetables onto 4 metal or soaked wooden skewers., Grill kabobs, covered, over medium heat or broil 4 in. from heat until chicken is no longer pink, 8-10 minutes, turning occasionally and basting with remaining dressing during the last 3 minutes.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

GRILLED CHICKEN AND VEGETABLE SKEWERS

Steps:

• Soak ten 12-inch wooden skewers in water 30 minutes; drain. Preheat grill over medium-high heat. Meanwhile, toss chicken with 1 tablespoon oil; season with salt and pepper. Toss vegetables with remaining 2 tablespoons oil; season with salt and pepper. Divide chicken among 4 skewers. Skewer vegetables separately, using 2 skewers for each vegetable.
• Place onion skewers on grill; cook 5 minutes. Add chicken and zucchini skewers; cook, turning occasionally, 5 minutes. Add mushroom skewers; cook until chicken and vegetables are cooked through and charred in places, about 10 minutes. Dress with lemon zest and juice, oil, and parsley. Skewers can be assembled and refrigerated up to 3 hours ahead; let sit at room temperature 30 minutes before grilling.

TERIYAKI CHICKEN-WING AND VEGETABLE SKEWERS

Steps:

• Soak 28 seven-inch bamboo skewers in water 30 minutes; drain. Meanwhile, combine soy sauce, mirin, sake, sugar, ginger, and garlic in a small saucepan. Bring to a boil over medium-high and cook, stirring occasionally, until reduced to 2/3 cup, 8 to 10 minutes. Stir in 1/4 teaspoon pepper; let cool.
• Thread each chicken wing onto a skewer. Thread 2 pieces each eggplant and scallion onto skewers. Thread 2 pieces each shiitake and scallion onto skewers. Thread shishitos 4 per skewer. Divide enokis into 12 equal bundles; wrap each in a piece of bacon, then thread 3 per skewer. Thread asparagus 5 per skewer. Lightly brush eggplant, shiitake, and asparagus skewers with oil.
• Preheat grill for direct-heat cooking (medium-high on a gas grill). Lightly brush grates with oil. Grill chicken skewers 5 minutes. Flip chicken and add eggplant and shiitake skewers; grill 5 minutes more. Flip chicken, eggplant, and shiitake skewers, and add shishito, bacon-wrapped enoki, and asparagus skewers; continue to grill until chicken is just cooked through, eggplant and shiitakes are tender, bacon is crisp and browned, and shishitos and asparagus are crisp-tender, 5 to 7 minutes more. In the last minute of cooking, brush chicken, eggplant, and shiitake skewers with soy mixture a few times while flipping repeatedly.
• Remove skewers from grill. Brush chicken, eggplant, and shiitake skewers with more soy mixture, then sprinkle with sesame seeds. Sprinkle shishito, enoki, and asparagus skewers with flaky salt. Serve, with lemon wedges on the side.

CHICKEN AND VEGETABLE SKEWERS

Steps:

• Combine first 7 ingredients (garlic-aniseed) in small bowl.
• Place chicken in one dish for marinating and place vegetables in seperate dish for marinating.
• It is very important to keep them seperate!
• Sprinkle each dish (chicken and vegetable) with 1/2 of spice mixture, 1/2 of the olive oil and 1/2 of lime juice.
• Turn to coat well.
• Refrigerate for 6-8 hours.
• Soak skewers in water for at least 30 minutes and then remove from water.
• Alternate chicken and vegetables on skewers.
• May be prepared up to 2 hours ahead of time.
• Prepare barbecue grill or preheat broiler.
• Season skewers with salt and pepper if desired.
• Grill or broil until chicken is cooked through (5-8 minutes per side).