This recipe shows you how to make kabobs using chicken and vegetables. To give them maximum flavor, the chicken is marinated in a tasty orange juice, garlic and soy sauce mixture, before being threaded on to skewers with the vegetables.
Although the recipe calls for green bell pepper and onion you can use your own favorite veggies such as cherry tomatoes or mushrooms if you like, as well as adding pineapple chunks if you wish to introduce sweetness. These vegetables have about the same cooking time as the chicken, so the kabobs will work nicely. If you want to thread any hard, dense veggies on there, they might need to be parboiled first. Leave ¼ inch to ½ inch space between each item on the skewer so your chicken and veggies all cook evenly.
You will need 8 skewers to make these kabobs. Each one should be 8 inches long and you can use either metal or wooden skewers, but bear in mind wooden ones should be soaked in cold water for ½ hour before cooking, else they will ignite on the barbeque and your kabobs will disintegrate and fall through the grate, which is not what you want! You can marinate the chicken in a shallow dish or in a Ziploc bag. Either way, turn the chicken over (either each piece in the dish or flip over the whole bag) a few times during marinating, to ensure it is evenly covered in the marinade.
Serve these delicious chicken kabobs with rice on the side and a tossed green salad for a complete meal. Other ideas include potato salad instead of the rice or even coleslaw if you want to introduce a crunchy, creamy side dish. If you have some left over then you can keep them in the refrigerator for a day or two. If they have been sitting around in the sun though, it is best to toss them out. Just make as many as you think you will need. Two kabobs per person for a main dish is a good amount.
This is such a simple recipe and you will enjoy the flavor of the marinade. Chicken is so versatile because of its mild taste and the flavorful marinade gives it a subtle flavor, not an overpowering one. You can let the chicken sit in the marinade for longer if you wish, even overnight, for a more intense flavor. This recipe is a summertime favorite and if you are in the mood for a BBQ and wondering what to make, then this healthy low-fat chicken kabob recipe might be the perfect idea. The whole family will love the flavor of the marinated chicken and the vegetables are of course nutritious too.
- 4 skinless, boneless chicken breast halves
- 1 onion, in 1 inch pieces
- 1 green bell pepper, in 1 inch pieces
- ⅓ cup orange juice
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- ¼ cup dry white wine
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 2 tablespoons Worcestershire sauce
- 8 skewers
- Cut the chicken into 2 x 1 inch strips.
- Whisk the wine with the olive oil, orange juice, soy sauce, ginger, Worcestershire sauce and garlic powder.
- Set ¼ cup of this mixture to one side and pour the rest into a shallow dish.
- Add the chicken strips and cover the dish.
- Let the chicken marinate, turning it occasionally.
- Take the chicken out of the marinate and throw the marinade out.
- If you are using wooden skewers then you will need to soak them for half an hour in cold water before adding the chicken.
- Thread the chicken, green bell pepper and onion alternately on to 8 skewers.
- Barbeque the kabobs over a medium-high heat for 15 to 20 minutes or until they are cooked through.
- Have the lid of the barbeque closed to keep the heat in.
- Turn the kabobs occasionally and use the reserved marinade for basting.
You can see in the photo how the green bell pepper adds color. Use red bell pepper if you want a slightly sweeter flavor. These chicken kabobs taste every bit as yummy as they look in the picture, and you will be amazed how much the marinade improves the overall flavor, adding a richness which works beautifully with the smoke from the barbecue. This is such an easy recipe to make and boneless skinless chicken breasts are an affordable ingredient, even if you are doubling or tripling the recipe to feed a crowd.
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