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Honey Garlic Chicken Kebabs

honey garlic chicken kebabsKebab, 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.

marinated chicken kebabsPreheat 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!

Honey Garlic Chicken Kebabs
 
Prep time
15 mins

Cook time
8 mins

Total time
23 mins

 

Author: The Culinary Chase
Serves: 4

Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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!

 

The post Honey Garlic Chicken Kebabs appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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