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I always separate the chicken from the veggies because they don't cook at the same rate, plus I don't care for BBQ sauce on my veggies. All you need is a side of rice and you have a great meal. One of my all-time favorite recipes for entertaining, these chicken kebabs are marinated in a tangy Middle Eastern blend of Greek yogurt, lemon, garlic and spices, then grilled on skewers until golden brown. You can cook Chicken Kebobs using 3 ingredients and 5 steps. Here is how you cook it.
Ingredients of Chicken Kebobs
- It's 6 medium of chicken thighs and legs cut into bite size.
- You need 20 of wooden skewers.
- It's 1 of Henush marinade for meats (see her recipes).
They are delicious over a bed of golden Basmati Rice Pilaf with Dried Fruits and Almonds (as pictured above) or on top of a Greek salad. 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.
Chicken Kebobs step by step
- preheat broiler.
- soak the wooden skewers for 30 min in cold water.
- after the chicken is marinaded for few hours, place one by one on the skewers (4 pieces).
- place on broiler pan, for 12 min on each side.
- enjoy!!!.
Add the chicken and mix to coat. I also added some mushrooms to the skewers which was a nice addition. Once the grill is hot, place the chicken kabobs evenly on the grill. Transfer the kabobs to a clean plate, and loosely tent with aluminum foil. Drain the chicken from the marinade.