Perhaps you are considering kabobs for your next barbeque but not sure which kind to make. May we suggest a classic chicken and bell pepper kabob recipe? You just cannot go wrong with this tasty dish. Everyone loves these and our recipe makes enough for a crowd, although you can halve the recipe if you are not feeding so many. Chicken breasts are an economic ingredient, so this is a great idea if you have plenty of people coming to enjoy your grilled food. You can even buy them frozen and thaw them overnight in the refrigerator the day before your get-together.
We are pairing the chicken with red, yellow and green bell pepper, along with red onion. These ingredients are marinated in a tasty honey, soy sauce and black pepper mixture, then you can thread them on to the skewers, perhaps also adding half a cherry tomato to each kabob. You could also add pineapple chunks, mushrooms, or anything else you wish to put on there, although they are already very colorful. If you choose to use bamboo skewers instead of metal ones, soak them in cold water for half an hour, else they are likely to ignite on the barbeque.
Secrets of a Perfect Kabob
So, how come some people manage to make kabobs which are not only attractive but also boasting juicy, succulent meat along with perfectly cooked vegetables, while other struggle to achieve the same result? One key is in the preparation. Chicken breast is naturally lean which means it can dry out unless you are careful with it. This is why we recommend a marinade. If you are not keen on our honey, soy sauce and black pepper idea, you can use Italian dressing instead or anything else you like to marinate with. This really seals in the moisture as well as lending additional flavors to the dish. Ensure the cooking time is right too. As soon as the chicken is no longer pink in the middle it is done. Further cooking will only dry it out, so keep an eye on it and cut a chicken piece open if you are not sure whether it is cooked through or not.
An attractive kabob is one that people will want to eat, which is why we are using 3 colors of bell pepper. Of course you may use whatever you wish, but we love using red, yellow and green bell peppers because they just look amazing on the finished kabobs. The salty flavor of the soy sauce and sweetness of the honey both pair beautifully to offer a hint of flavor rather than overwhelming those natural chicken and bell pepper flavors. This recipe is simple enough for any home cook to master, and the smoke from the barbeque ensures a delicate smoky flavor in the finished kabobs to make the flavor absolutely incredible.
- 8 skinless, boneless chicken breast halves, in 1½-inch cubes
- 2 chopped garlic cloves
- 2 red onions, in 2-inch pieces
- 1 green bell pepper, in 2-inch pieces
- 1 yellow bell pepper, in 2-inch pieces
- 1 red bell pepper, in 2-inch pieces
- 8 cherry tomatoes (optional)
- ¼ cup vegetable oil
- ⅓ cup soy sauce
- ⅓ cup honey
- ¼ teaspoon black pepper
- Whisk the oil, soy sauce, honey, and black pepper in a glass dish.
- Reserve a small amount of this mixture to brush over the kabobs while they are cooking.
- Add the chicken, garlic, red onions, and bell pepper to the marinade in the dish.
- Let it marinate in the refrigerator for a minimum of 2 hours or, preferably, overnight.
- Prepare the barbeque for a high heat.
- Drain the marinade from the chicken and veggies.
- Discard the marinade.
- Thread the chicken and vegetables on to the skewers alternately.
- You can thread half a cherry tomato on first if you want to use them.
- Lightly oil the grate and put the skewers on the barbeque.
- Cook them for 12 to 15 minutes, or until the chicken juices run clear.
- Turn the kabobs during cooking, brushing them frequently with the reserved marinade.
How delicious do these chicken and bell pepper kabobs look? This type of dish is a real staple of the summertime, something everything with a barbeque will want to learn how to make. The great thing about this chicken kabobs recipe is how simple it is to prepare. We marinate the chicken and veggies in a honey, soy sauce and black pepper marinade to infuse it with flavor and lock all the moisture in, then thread these ingredients on to skewers and cook them until the chicken is done and the veggies are crisp-tender. Pair these with your favorite side dishes and prepare to fall in love with the taste.
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