Chicken Kabobs Recipe

This Chicken Kabobs Recipe for Balsamic Chicken Kabobs and two others below: Greek and Teriyaki, are some of our favorite ways to eat grilled chicken. I mean, who doesn't like food on a stick.

We have provided a few tips to help you cook them, especially if you haven't tried making Shish Kabobs before.

Grilled Chicken Kabob Tip:

The traditional method of cooking Shish Kabob is to place the ingredients on skewers, alternating meat and veggies on the same skewer, like in the photo to the right. We have found over the years that it is difficult to get all of the ingredients to cook properly at the same time. So, here is what we do. Place all of the chicken on one or two skewers and all of the other ingredients on their own skewers. By using this method, you can have better control of how well done your meat and veggies get. The pineapple will always cook faster than the bell pepper and the time it takes to cook the chicken will depend on how big the pieces are. This way, the chicken won't overcook because you were waiting on the onions to finish cooking.

Here is another tip for cooking with this method: Put the slower cooking ingredients on the grill first. Then add the other skewers later. With practice you can get all of the different ingredients to finish at the same time.

Balsamic Chicken Kabobs

Ingredients:

Brush for basting
Skewers
1 - 2 lbs. skinless, boneless chicken breasts cut into 1 1/2" pieces
1 red pepper, cut into large pieces
1 can of Pineapples chunks
1/2 cup of Balsamic Vinegar Dressing divided

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Preparation:

If you are using wood skewers then soak them in water for 30 minutes.
Marinate the chicken pieces in the first ¼ cup of dressing for 30 minutes.
Heat the grill to medium heat.
Place the chicken, peppers and pineapple in alternating fashion on the skewers or put the same ingredients on their own skewer. Such as all the pineapple on one skewer and all the chicken on one or two skewers.
Pour the remaining ¼ cup dressing into a container for basting
Place skewers on the grill and cook until the chicken is done, basting with dressing as they cook.

You're cooking times will differ for each of the ingredients.

Greek Chicken Kabobs Recipe

Ingredients:

Skewers
1 - 2 lbs. boneless, skinless chicken breasts cut into 1 1/2" pieces

Yogurt Sauce/Marinade:

2 garlic cloves, crushed
1 1/4 cup plain yogurt
1/2 lemon, juiced
1 tbls chopped fresh herbs, for example: oregano, dill, and tarragon
salt and pepper

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Preparation:

To make the sauce, put the yogurt, garlic, herbs, lemon juice, salt and pepper to taste in a large, glass bowl and mix together.
Set aside 1/4 of the sauce, cover and refrigerate until needed.
Add chicken pieces to the sauce in the bowl and mix until the chicken is well coated. Cover and let marinate in the refrigerator for 1 hour.
If you are using wooden skewers, soak them in cold water for at least 30 minutes so they won't burn on the grill.
Thread the marinated chicken on the skewers.
Place the Kabobs on a medium hot grill and cook until the chicken is cooked all the way through. Turn every few minutes to prevent them from burning.
You can pour the extra yogurt sauce over the cooked kabobs or serve it on the side for dipping.

Teriyaki Chicken Kabobs Recipe

Ingredients:

Skewers
2 lb. boneless skinless chicken breasts
1/4 cup dark brown sugar
1/4 cup soy sauce
2 tbls lemon juice
1 tbls salad oil
1/4 tsp. ground ginger
2 garlic cloves, minced
1 can pineapple chunks

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Preparation:

Cut chicken into 1 inch chunks.
Prepare marinade by combining soy sauce, brown sugar, lemon juice, oil, garlic and ginger.
Place marinade in a bowl or a large zip loc bag.
Add in chicken.
Refrigerate 3 or more hours.
30 minutes before serving: Thread meat and pineapple chunks alternately on skewers or put chicken and pineapple on their own skewers.
Grill chicken kabobs for 15 minutes or longer depending on your grill.