Chicken Kabob Skewers

 

There is really no right way to make or cook kabobs; it just takes a bit of practice and the right combination of veggies or fruit to meat ratio. I love to add pineapple and green peppers to my chicken kabobs, but not everyone likes that combination. Fresh veggies such as zucchini, tomatoes, peppers, and mushrooms are also good with both chicken and beef. Use your imagination and come up with your own version, and enjoy.

Ingredients

4 servings

1 cup vegetable oil

½ cup soy sauce

½ cup light corn syrup

¼ cup lemon juice

2 tablespoons sesame seeds

½ teaspoon garlic powder

¼ teaspoon garlic salt, or to taste

4 skinless, boneless chicken breast halves - cut into 1 1/2-inch pieces

2 onions, quartered

1 (8-ounce) package fresh chopped mushrooms

1 green bell pepper, cut into large chunks

10 or more wooden skewers or metal skewers, your choice.

Directions

First things first, if you are using wooden skewers, you must soak them in water for about an hour before you begin to place your meat and veggies on them. If you don’t soak them in water, they will burn on the grill, and your skewers will be destroyed. So don’t be like me when I first made this recipe, I didn’t know to soak the sticks, and my dinner was ruined. Soak the skewers already.

Whisk together oil, soy sauce, light corn syrup, lemon juice, sesame seeds, garlic powder, and garlic salt in a medium bowl until well combined. Add chicken; stir to coat. Cover the bowl and marinate in the refrigerator for at least 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate.

Thread chicken onto skewers alternately with onions, mushrooms, and bell pepper. Place onto a plate and set aside.

Pour marinade into a small saucepan; bring to a boil. Cook until slightly thickened, 5 to 10 minutes.

Place skewers on the preheated grill; cook, turning frequently, until chicken is no longer pink and juices run clear, 15 to 20 minutes. Baste frequently with boiled marinade during the last 10 minutes. An instant-read thermometer inserted into the center of chicken should read at least 165 degrees F.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts from Phoenix University in Business Management, then a degree. Mass Communication and Cyber Analysis from Ashford University, then on to Walden University for her master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, Gouche, and pastels. As a political operative having worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs that range from art to life coaching, to food, to writing, Gardening, and opinion or history pieces each week.