Sweet Bbq Chicken Kabobs With Rice Recipes

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.

SWEET BBQ CHICKEN KABOBS

Steps:

• Soak wooden skewers in water for 30 minutes; drain.
• Preheat grill to medium-high heat.
• Using 8 long wooden skewers, (two, side by side, for each kabob) thread chicken alternately with peppers and pineapple onto skewers, to create 4 kabobs.
• Mix barbecue sauce and juice; brush on kabobs.
• Grill kabobs 8 to 10 minutes or until chicken is cooked through, brushing occasionally with remaining sauce.

SWEET BBQ CHICKEN KABOBS WITH RICE

Steps:

• Heat grill to medium heat.
• Thread chicken onto 8 skewers alternately with peppers and pineapple. Mix barbecue sauce and juice concentrate.
• Grill kabobs 10 to 15 min. or until chicken is done and peppers are tender, turning occasionally and brushing with barbecue sauce for the last 5 min.
• Serve over rice.

SWEET AND SPICY CHICKEN KABOBS

Steps:

• To prepare the marinade:.
• Mix all of the marinade ingredients together. Pour into a large plastic storage bag. Add the chicken and place into the fridge to marinate for at least 3 hours, overnight is ideal.
• To prepare the kabobs:.
• When you're ready to prepare the kabobs, remove the chicken from the marinade. Alternate the peppers, chicken, pineapple and onion chunks onto the skewers. Season everything lightly with salt and pepper. Oil the grill grates and heat the grill to medium-high heat. Cook the kabobs rotating as needed so they will cook evenly. About 4 minutes on all sides. You want the kabobs to char, but, not burn. A few minutes before removing from the grill, reduce the heat to medium and begin to baste the kabobs with the glaze until they are lightly charred It will take the kabobs around 16-18 minutes {maybe less} in total cooking time depending on the size of the chicken pieces.
• Warm the glaze slightly in the microwave just until the jelly has melted so it will be easier to brush onto the kabobs. Using a pastry brush baste the kabobs with the glaze at the end of grilling.
• Serve hot over rice pilaf.

CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)

Steps:

• Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
• Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
• Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
• Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
• Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.