Kebab, meat on a stick, is a middle Eastern dish and the traditional meat was lamb but you can just about any meat, chicken, fish or vegetable.
Chicken kebabs are easy to make and are appealing to most. If you don’t have a barbeque, use the broiler in your oven.
Serves 4
1 lb. chicken breast or thighs, cut into small chunks
1/2 cup honey
1/2 cup soy sauce
2 cloves garlic, minced
1/4 cup olive oil
chopped parsley, for garnishing
In a large bowl, whisk to combine honey, soy sauce, garlic and olive oil. Add chunks of chicken and mix so that all the marinade has coated the chicken. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. Remove from fridge and thread chicken on skewers. If using wooden skewers, soak in water 1 hour prior to use.
Preheat barbeque to medium heat (about 350f/180c). Place chicken skewers on a clean grill and cook 3 to 4 minutes before turning. You may have to increase the cooking time depending upon size of chicken pieces.
The Culinary Chase’s Note: Similar-sized pieces of chicken means uniformed cooking and less chance some of the meat will be undercooked. To keep the chicken from rolling around on the skewer, I used two and that kept them in place. Serve the kebabs with couscous flavored with fresh herbs, tabbouleh, potato salad or a green salad. Enjoy!
- 1 lb. chicken breast or thighs, cut into small chunks
- ½ cup honey
- ½ cup soy sauce
- 2 cloves garlic, minced
- ¼ cup olive oil
- chopped parsley, for garnishing
- In a large bowl, whisk to combine honey, soy sauce, garlic and olive oil. Add chunks of chicken and mix so that all the marinade has coated the chicken. Cover bowl with plastic wrap and refrigerate for at least 30 minutes. Remove from fridge and thread chicken on skewers. If using wooden skewers, soak in water 1 hour prior to use.
- Preheat barbeque to medium heat (about 350f/180c). Place chicken skewers on a clean grill and cook 3 to 4 minutes before turning. You may have to increase the cooking time depending upon size of chicken pieces.
- The Culinary Chase’s Note: Similar-sized pieces of chicken means uniformed cooking and less chance some of the meat will be undercooked. To keep the chicken from rolling around on the skewer, I used two and that kept them in place. Serve the kebabs with couscous flavored with fresh herbs, tabbouleh, potato salad or a green salad. Enjoy!
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