I LOVE to try new dishes. As often as I have time I look for recipes with great reviews and give them a go. I tried my hand at this Chicken Kebab recipe and paired it with garlic potatoes and cobettes. It was delicious. It had the glorious, euphoric feel of an outdoor summer barbecue, except that it was indoors, at night.
I did double the recipe for the sauce just to give it that extra punch, and rather than a grill I used one of the racks in the oven and it worked perfectly for me.
What you need:
1/4 cup veg oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 boneless chicken breast halves
2 cloves garlic
5 small onions
2 red bell peppers, cut into 2 inch pieces
Skewers (I got mine from Super Centre, but I saw some for sale in PriceSmart as well)
- In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs 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. (I set my oven to 350 degrees)
- 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. (If using an oven, cook for about 40 minutes or until the meat is cooked, turning them only once)
How did yours turn out?