Long time, no see, eh? I know I’ve been MIA for the past few months, but hopefully this recipe will mark the return of my blogging!
It was such a nice night tonight, I thought I would grill out. I hadn’t made kabobs in such a long time, but recently saw a Good Eats on them. I decided it was a great time to try them out again. Enjoy!
Chicken and Vegetable Kabobs
1 pound chicken
Assorted vegetables for grilling (I used onions, red bell peppers, cherry tomatoes, and baby bella mushrooms)
1/2 cup soy saucee
2/3 cup vegetable oil
2/3 cup honey
1 tsp crushed red pepper flake
1 garlic clove, minced
2 pinches salt
1/2 tsp ground black pepper
1 lime, juiced
Mix the marinade together and place in a ziploc bag. Cut the chicken into bite sized pieces. Try to get them all similarly sized. Cut up your assorted vegetables to be as similar in size to your chicken. For my vegetables, I cut the onions and peppers, but left the tomatoes and mushrooms whole. Alton Brown suggests getting pearl onions so you don’t have to worry about the onions falling about. Add the chicken and vegetables to your ziploc bag and massage the marinade into the items. Let marinate in the refrigerator for at least 2 hours or overnight.
An hour before dinner, place the wooden skewers in a pan filled with water. This will help prevent burning when you place your kabobs on the grill. When preparing your kabobs, it’s best to put like items together (i.e. chicken on one skewers, onions on another, and so on). Most people like to put all their items together on the same skewer and, while that might enhance a little bit of flavor, it also may result in some items burning or overcooking while waiting for the meat to cook.
Preheat your grill and brush grates with a little oil to prevent sticking. We found it’s best to put the meat and the onions on first and then about halfway through cooking, add the other skewers. Cook until the meat is completely cooked through.
*Tip: Alton suggested putting the meat in pita bread. Mmmm!
For more of Alton’s tips, including helpful ways to thread your food on your skewers, you can watch his Good Eats episode here: Alton Brown’s Dis-kabob-ulated