chicken kabob
(1 rating)
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Being from Alaska we grill EVERYTHING and at EVERYTIME: Sunshine, Rain, Snow, we grill. Found this recipe on Betty Crocker.com. It's fancier than what we do back home, but they love the recipe when they use it.
(1 rating)
yield
8 serving(s)
prep time
2 Hr
Ingredients For chicken kabob
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86 inch bamboo skewers
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1/4 cfinely chopped onions
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2 clovegarlic, fined chopped (1 teaspoon)
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1 Tbspchopped fresh parsley
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1/2 tsppaprika
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1/2 tspcrushed red pepper flakes
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1/2 tspground cumin
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1/4 tspsalt
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1/4 colive oil
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2 Tbsplemon juice
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1 pkg(1 lb) boneless skinless chicken breasts cut in 32 (1inch) pieces
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1red or yellow bell pepper, cut int 24 (1 inch) pieces
How To Make chicken kabob
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1Soak the skewers in water for 30 mins. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
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2Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
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3Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.
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