Chicken Shish Kabobs Recipes

MEDITERRANEAN CHICKEN SHISH KABOB

Steps:

• Cut the chicken breast into 1 - 1 1/2 inch pieces and set aside.
• In a large bowl, mix olive oil with minced garlic, paprika, cumin, sumac, cayenne, salt and lemon juice.
• Add the chicken pieces to the bowl and stir well so all pieces are coated with the marinade.
• Cover with a plastic wrap, and place the bowl in the fridge. Marinate the chicken for at least one hour up to 24 hours.
• Once ready to grill, take the bowl out of the fridge.
• Heat the grill to medium heat.
• Thread the chicken pieces and vegetables on skewers.
• Once all the skewers are ready, start grilling the kabobs.
• Grill one side for 5-8 minutes and then grill the other side. Make sure the kabobs are not undercooked.
• Serve warm with your favorite side dish.

CHICKEN AND BACON SHISH KABOBS

Steps:

• In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place the mushrooms and chicken into the mixture, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
• Preheat grill for high heat.
• Remove the mushrooms and chicken from the marinade and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
• Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom halves and pineapple chunks.
• Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear.

GREEK ISLAND CHICKEN SHISH KEBABS

Steps:

• Whisk the olive oil, lemon juice, vinegar, garlic, cumin, oregano, thyme, salt, and black pepper together in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use.
• Preheat an outdoor grill for medium-high heat; lightly oil the grate.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes.

EASY GRILLED CHICKEN SHISH KABOBS

Steps:

• Combine the marinade ingredients in a zipper close gallon plastic bag. Seal bag, and shake vigorously to combine.
• Add the chicken, peppers, mushrooms and onion to the bag; squeeze out as much air as possible and seal. Massage the bag contents to coat the meat and vegetables with the marinade. Refrigerate overnight.
• Remove the marinated ingredients and discard the marinade. Tip: the bag can be poured out into a colander allow excess marinade to drain from ingredients into the sink.
• Thread 10-12 skewers with the chicken and vegetables, alternating on the skewers and leaving about 3 inches at the blunt end. Allow a bit of space between ingredients (refer to photos for an example).
• Heat the grill to medium heat (around 350 degrees).
• Place skewers on the grill with a strip of foil underneath the end of the skewer if bamboo. Close the lid and allow kabobs to cook 10-15 minutes, rotating them on each side during the cooking (2-3 minutes a side).
• Check to ensure the chicken has no pink color in the middle before removing all the skewers from these grill. Allow to sit 5 minutes before serving.

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

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.

SHISH TAWOOK (MEDITERRANEAN CHICKEN KABOBS)

Steps:

• Season chicken breasts with salt. Cut each breast into 3 to 4 pieces. Place in a large bowl; stir in garlic. Add olive oil, apple cider vinegar, red wine vinegar, white balsamic vinegar, lemon juice, red pepper flakes, allspice, sumac, and pomegranate syrup. Mix well with your hands.
• Cover chicken mixture with plastic wrap, pressing against the surface to remove any air. Refrigerate for at least 4 hours and up to overnight.
• Preheat an outdoor grill and 2 grill baskets with the cover closed for 10 minutes. Divide chicken evenly between the grill baskets. Grill until golden brown, 10 to 15 minutes per side.

CHICKEN KABOBS

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.

CHICKEN AND BACON SHISH KABOBS RECIPE

Steps:

• In a large bowl, mix together soy sauce, cider vinegar, honey, oil and green onions. Place chicken and veggies into the mixture, stir to coat.
• Cover and marinate in the fridge at least one hour (the more time, the better the flavor!).
• Preheat grill on high heat. Wrap the chicken chunks with bacon and thread onto skewers so that the bacon is secured. Skewer the veggies also (I did the meat and veggies separate because they cook at different speeds).
• Arrange skewers on the grill. Cook 15-20 minutes, brushing occasionally with the remaining soy sauce mixture, until bacon is crisp and juices are clear.