Easy Chicken Kebabs Recipes

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Steps:

• Cut the chicken into 1 inch cubes. Put in a mixing bowl and rub with the lemon juice and 1/2 teaspoon of salt.
• In a separate bowl, mix the yogurt and flour, whisking to combine well. Add the remaining 1/4 teaspoon salt, and the ginger, garlic, cayenne, turmeric, cumin, and garam masala. Mix well, then pour the yougurt mixture over the chicken. Mix to coat all of the chicken pieces, then set aside for at least 15 minutes. (You could leave in the refrigerator overnight at this point, if you wish.).
• Preheat your broiler or grill to high heat.
• Thread the chicken onto skewers (remember to soak the skewers first if you are using wooden ones, so they don't burn). Place on a broiling pan (if using the oven) or directly onto the grill grate. Baste with half of the melted butter.
• Cook for five minutes, then flip and baste with the remaining butter. Cook for 2 - 3 more minutes, or until the chicken is cooked through.
• Serve immediately.

Steps:

• Place chicken breast pieces in a bowl.
• Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
• Cover and refrigerate overnight.
• Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
• Don't overcook them, though.

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.