Chicken Kebabs

I warned you that with the nice weather this weekend, I would be grilling. Tonight is another grilled dish. Chicken kebabs are so simple and versatile… and perfect when cooking for one. Packed with vegetables of your choice and flavored as you desire, this dish is great for summer dining. Having guests – no problem. This recipe is also easily extensible. And the best part is you can enlist your guests to build their own with the ingredients they like. That is one a way to get the party going. So get out and grill some kebabs… whether you have guests or not!

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Chicken Kebabs

Prep time: 15 mins

Cook time: 20 mins

Total time: 35 mins

Serves: 1

Ingredients

6 oz chicken breast, cut into 6 pieces
½ red pepper, cut into 6 pieces
½ green pepper, cut into 6 pieces
½ red onion, cut into 4 pieces and layers separated
4 medium to large mushrooms, crimini or white button
6 cherry tomatoes (optional)
2 tbsp white wine vinegar or white balsamic vinegar
2 tbsp olive oil
½ tsp Spice Island Smoky Mesquite Seasoning (or more as desired)

Instructions

Soak bamboo skewers for at least 2 hours in a large baking dish filled partly with water.
In a small bowl, add the vinegar, olive oil, and seasoning.
Whisk to combine.
Add the chicken pieces and toss to coat.
Cover with plastic wrap and refrigerate.
Allow the chicken to marinate for at least 30 minutes.
Preheat the grill to Medium heat and brush liberally with vegetable oil.
Assemble the kebabs alternating vegetables and chicken.
I use the mushrooms as 'end caps'.
Drizzle any remaining marinade over the completed kebabs.
Place the kebabs on the grill and rotate ¼ turn every 4 - 5 minutes.
When chicken juices run clear, kebabs are done.
Remove to a plate and serve with rice, garnishing as desired.

Notes

I purposely kept this recipe simple - vinegar, oil, and seasoning as a marinade. There are so many options available - teriyaki, spicy, curry, barbecue, etc. Use your imagination and make your kebabs different to suit your tastes - or follow the recipe and enjoy a lightly spiced version that allows the grilled elements to shine through beautifully.

Soak bamboo skewers for at least 2 hours in a large baking dish filled partly with water. In a small bowl, add the vinegar, olive oil, and seasoning. Whisk to combine. Add the chicken pieces and toss to coat. Cover with plastic wrap and refrigerate. Allow the chicken to marinate for at least 30 minutes. Preheat the grill to Medium heat and brush liberally with vegetable oil.