MARINATED CHICKEN KABOBS
This great summer recipe was given to me by a friend years ago. You can put any vegetables you want on the skewers. Don't be worried when you see the light corn syrup in the ingredients, it comes together great! It's a great change. You can even skip the vegetables and just skewer the chicken. Enjoy!
Provided by D.DETMANN
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 2h35m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, blend vegetable oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 2 hours.
- Preheat an outdoor grill for medium heat, and lightly oil grate. Thread chicken onto skewers alternately with mushrooms, onions, and green bell pepper. Pour marinade into a saucepan, and bring to a boil. Cook for 5 to 10 minutes.
- Place skewers on the prepared grill. Cook 15 to 20 minutes, turning frequently, until chicken is no longer pink and juices run clear. Baste with the boiled marinade frequently during the last 10 minutes.
Nutrition Facts : Calories 815.7 calories, Carbohydrate 44.9 g, Cholesterol 68.4 mg, Fat 58.5 g, Fiber 2.9 g, Protein 32.8 g, SaturatedFat 9.3 g, Sodium 1995 mg, Sugar 16 g
CHICKEN KEBABS
Make these simple chicken kebabs for a hearty family meal with plenty of flavour. The spiced marinade is deliciously sticky and adds warmth
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 459 calories, Fat 8 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 43 grams protein, Sodium 1.02 milligram of sodium
MARINADE FOR CHICKEN KABOBS
This is a great marinade for kabobs, do not marinade the chicken for more than 5 hours or the lemon juice will start to *cook* the chicken. This recipe may be doubled to 10-12 breasts but prepare two separate marinades in two separate bowls, do not combine the doubled marinade into one bowl. Feel free to thread on you favorite veggies such as mushrooms, cherry tomatoes or whatever you desire! If you prefer a sweeter glaze then increase the honey by a couple tablespoons.
Provided by Kittencalrecipezazz
Categories Chicken
Time 5h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl mix together the oil with soy sauce, honey, lemon juice, garlic slices, black pepper and cayenne.
- Place the chicken cubes in the bowl and toss to coat with the marinade.
- Cover and chill for 4 hours.
- Remove the chicken from the marinade.
- Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts).
- Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes.
- Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through, basting with cooked marinade during the last 10-12 minutes of cooking.
- Delicious!
THAI CHICKEN SKEWERS
Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé
Provided by Caroline Hire - Food writer
Categories Dinner, Starter
Time 20m
Yield Serves 8 as a starter, 16 as a canapé
Number Of Ingredients 10
Steps:
- In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
- Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
- Thread each strip onto a wooden brochette stick, weaving in and out as if you're sewing.
- Preheat the grill or barbecue and cook the chicken for 4 - 5 minutes on each side or until cooked through, in batches.
- Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.
Nutrition Facts : Calories 153 calories, Fat 2.9 grams fat, SaturatedFat 0.5 grams saturated fat, Carbohydrate 1.4 grams carbohydrates, Sugar 1.2 grams sugar, Fiber 0.1 grams fiber, Protein 30.3 grams protein, Sodium 0.3 milligram of sodium
TURKISH CHICKEN KEBABS
I'd like to think that all the chicken coming off American grills this summer will be as tasty, juicy, and tender as these Turkish chicken kebabs. By using a flavorful, yogurt-based marinade, like the one seen herein, even inexperienced grillers can produce impressive results. I'm not sure how 'Turkish' this is--it's loosely based on a lamb marinade I've used for a long time.
Provided by Chef John
Categories World Cuisine Recipes Middle Eastern Turkish
Time 2h27m
Yield 4
Number Of Ingredients 13
Steps:
- Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
- Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
- Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 538.9 calories, Carbohydrate 8.4 g, Cholesterol 186.3 mg, Fat 32.5 g, Fiber 1.2 g, Protein 51.8 g, SaturatedFat 9.1 g, Sodium 1721.6 mg, Sugar 4.2 g
MARINATED THAI CHICKEN KEBABS
Make and share this Marinated Thai Chicken Kebabs recipe from Food.com.
Provided by littleturtle
Categories Chicken Breast
Time 15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, mix all ingredients listed under marinade.
- Marinate chicken, covered, overnight in the refrigerator.
- Preheat oven to 450°F.
- Line a baking sheet with aluminum foil.
- Remove chicken from marinade, discarding liquid, and cook on baking sheet for 4-6 minutes.
- Skewer chicken with green pepper on toothpicks.
Nutrition Facts : Calories 253.8, Fat 16, SaturatedFat 3.8, Cholesterol 72.6, Sodium 294.9, Carbohydrate 2.2, Fiber 0.6, Sugar 0.7, Protein 24.3
MARINATED CHICKEN KEBABS WITH A PEANUT SATAY SAUCE
I have been making this recipe for years and every time I make it I get rave reviews. It really is nothing special, I think, it is just that, the flavors all come together so well and the peanut sauce is so yummy. I make my sauce with smooth peanut butter as I am not a fan of crunchy, but I think this would be fine if you prefer to have the peanut chunks in the sauce.
Provided by The Flying Chef
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 21
Steps:
- Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
- Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
- Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
- Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
- I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
- Sauce.
- I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
- Heat oil in a pan, add onions and garlic and cook to soften onion.
- Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.
THAI SATAY KEBABS
These kebabs are also great made with pork or chicken, besides beef. Prep time does not include marinating time, so allow time for that.
Provided by PalatablePastime
Categories Fruit
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Hint: If you slice beef while partially frozen, it slices thinner and easier for you.
- Soak wooden skewers for 25-30 minutes prior to preparing food.
- Blend marinade in a blender until smooth.
- Thread strips onto wooden skewers and place in large shallow dish; pour marinade over meat and let sit for 60 minutes to 2-3 hours, refrigerated, turning sticks occasionally.
- Combine sauce ingredients in saucepan and bring to a boil, stirring; remove from heat and cool; then pour into small bowls.
- Broil, grill, or BBQ kebabs at high heat, (white coals, heated broiler, etc.), until meat on kebabs is cooked through, not more than 5 minutes.
- Serve kebabs with bowls of sauce.
Nutrition Facts : Calories 611.2, Fat 45.8, SaturatedFat 19.5, Cholesterol 85, Sodium 1182.4, Carbohydrate 21.5, Fiber 3.5, Sugar 11.9, Protein 33.4
THAI CHICKEN THIGH KEBABS
Summertime is for grilling, and these colorful kebabs will not disappoint. The chicken is the star here, so feel free to substitute vegetables to your liking. Serve over jasmine rice.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian
Time 4h30m
Yield 6
Number Of Ingredients 12
Steps:
- Whisk soy sauce, honey, sesame oil, Sriracha, garlic, and ginger puree together in a large bowl. Add chicken, cover, and refrigerate at least 4 hours to overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread marinated chicken thighs onto metal skewers and place on a platter, reserving marinade. Add squash, red onion, bell pepper, and mushrooms to the bowl with the marinade and stir until evenly coated.
- Thread yellow squash, red onion, bell pepper, and mushrooms onto skewers and place on the platter with the skewered chicken.
- Grill chicken and vegetable skewers for 20 minutes, turning after 10 minutes. Transfer skewers to a clean serving platter. Garnish with chopped cilantro.
Nutrition Facts : Calories 314.9 calories, Carbohydrate 13.1 g, Cholesterol 85.1 mg, Fat 17.5 g, Fiber 2 g, Protein 26.4 g, SaturatedFat 4.6 g, Sodium 984.1 mg, Sugar 7.9 g
ASIAN MARINADE FOR CHICKEN KEBABS
This is really good. I was in absolute heaven when I tasted this on the chicken. I have also just grilled the chicken on a GF grill and served with rice and vege. We all devored it. This recipe is from the cook book "The Best Recipe GRilling & Barbecue".
Provided by lisar
Categories Spreads
Time 10m
Yield 3/4 cup
Number Of Ingredients 8
Steps:
- Whisk the ingredients, including pepper to taste, together in a small bowl.
- Mix marinade and 1 ½ lbs skinless boneless chicken thighs or breasts cut into 1 ½ inch chunks in a gallon sized plastic bag; seal the bag and refrigerate, turning once or twice, until the chicken has marinated fully, at least 3 hours and up to 24 hours.
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THAI CHICKEN MARINADE - CRAVING TASTY
From cravingtasty.com
5/5 (1)Estimated Reading Time 3 minsCuisine Thai
- Combine all of the ingredients for the marinade in a medium bowl or a Ziploc bag and mix thoroughly, making sure that the sugar has dissolved.
- Add the chicken and marinate overnight. I find that overnight (or even up to 24 hours) marination gives the chicken optimal flavor.If you are pressed for time, marinate for at least 2 hours. You may also want to make small slits in the meat or make small holes with a fork as this will allow for quicker marinade penetration inside the meat.
- After marination, remove excess marinade from the chicken pieces and grill over direct heat on a grill preheated to about 325F. As there is sugar in the marinade, make sure to keep an eye on the chicken and flip frequently to avoid burning. If using a charcoal grill, grill with a lid on to avoid flareups.
SPICY THAI CHICKEN KABOBS RECIPE | MYRECIPES
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5/5 (4)Total Time 9 hrs 6 minsServings 4-6
- Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
- Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
- Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
GRILLED MARINATED THAI CHICKEN (GAI YANG) | RECIPETIN EATS
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5/5 (46)Category Barbecue, BBQ, Chicken, GrillingCuisine ThaiTotal Time 16 mins
- Add the chicken into the ziplock bag and massage to spread the marinade over all the chicken. Marinate for a minimum of 3 hours, preferably overnight (up to 24 hours).
- Remove chicken from the Marinade and discard the Marinade (unless baking in the oven - refer Note 3).
- Heat the outdoor grill on medium high. Or heat 1/2 tbsp oil in a non stick pan over medium high heat on the stove.
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