Your first kabob recipe should be an easy one, to gently introduce you to the joy of making homemade kabobs. Once you know how easy it can be to thread meat, poultry, fish, or vegetables on to skewers, and cook them on the barbeque, you will want to try more and more kabob recipes, trying different meats, experimenting with marinades, adding colorful vegetables, and trying different side dishes too. As well as the ingredients and a barbeque, you will need some skewers. Bamboo ones will need to be soaked in cold water for ½ hour so they do not ignite on the grill. Metal ones do not, of course.
A 4-Ingredient Delight
Yes it is true – you only need 4 ingredients for the following recipe! You will need some skinless, boneless chicken breasts which you can cut into cubes, along with red onion and red bell pepper, to add color and crunch to your kabobs, as well as contrasting flavors. Although some people like to use BBQ sauce in this recipe, we have switched it for Italian dressing, because that is also lovely to use when making kabobs. Switch it out for the BBQ sauce if you prefer. This recipe does not call for the chicken and vegetables to be marinated. You can simply toss them in the dressing and the flavor will cling to the ingredients.
The chicken and vegetables have slightly different cooking times, which is why some people like to have the chicken on some skewers and the vegetables on others, but if you want to have them all on the skewers just cook the kabobs until the chicken is cooked through. Whether the vegetables are slightly crunchier or slightly more tender than you usually have them, they will still taste great. If you want to swap the veggies you use, that is also fine. White, yellow or even sweet onion is good, while the red bell pepper can be switched for green or yellow bell pepper. You can also add mushrooms, pineapple, or anything else you want.
Cooking and Serving Ideas
An hour in the oven at 350 degrees F will also cook these kabobs perfectly, but then you will be missing out on the wonderful smoky aroma from the barbeque, so if the weather is on your side, choose the barbeque over the oven, and you will be pleased you did. Serve the finished kabobs with your favorite side dish. Potato salad, rice or fries would all work, or you might prefer a tossed salad or something else. The simple flavor of the Italian dressing means the chicken and vegetables will have a very delicate flavor, so pretty much any sides will go.
Anyone can make this recipe because it is so straightforward. You can make any tweaks you like and then thread the chicken and vegetables on to the skewers. They can cook on a hot barbeque and they will take about 15 minutes. Have an extra chicken cube on one of the kabobs and then when 12 minutes is up, you can take it off and inspect the inside. No pink in there means the chicken is done. Because the chicken is cut into small pieces the kabobs might be done after just 12 minutes so do check early.
- 4 skinless, boneless chicken breast halves
- 1 cup Italian dressing
- 1 red onion
- 1 red bell pepper
- Cube the chicken and cut the vegetables into wedges.
- Toss them in ½ the Italian dressing.
- Preheat the barbeque to a high heat and lightly oil the grate.
- Thread the chicken and vegetables on to skewers.
- Arrange the kabobs on the barbeque and brush the rest of the dressing over them.
- Cook for 15 minutes or until the chicken is cooked through.
Use little kabob skewers like in the picture and pair the finished dish with some wild rice timbales and a garnish of chives, and you can easily see how this basic, 4-ingredient kabob recipe can become a gourmet feast. Making this mixed kabob is so simple. Just thread chicken, onion and bell pepper chunks on to skewers and cook them on the barbeque, adding some Italian dressing for flavor. The chicken will come out moist and tender, and the vegetables add a lovely colorful touch to the dish. This is not a dish that could possibly disappoint you.
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