Chicken Kabobs, cubes of chicken breast marinaded with Mediterranean/Middle Eastern spices. Complimented with decadent fruit and veggies, an experience of mouth watering flavors and textures.
- 3 Boneless Skinless Chicken Breast split in half, then chop into 1 inch thick cubes
- 18 Bamboo skewers (10 inch / 25.4cm)
- 2 large bell peppers chopped into cubes
- 2 large red bell peppers chopped into cubes
- 2 medium onion (purple) chopped
- 1 pint /cherry tomatoes yellow or red
- 2 large zucchini chopped medium 1 inch thick (square or round)
- 1 medium pineapple or can pineapple chunks (drain juice)
- 4 Tbsp. crushed Garlic and juice (if using the jar)
- 4 Tbsp. ground Coriander
- 4 Tbsp. ground Ginger
- 4 Tbsp. ground Sumac
- 4 Tbsp. smoked Paprika
- 3 1/2 Tbsp. Cinnamon
- 2 Tbsp. ground black pepper
- 2 Tbsp. Grapeseed oil
- Rinse chicken breast under cold running water and pat dry before chopping and adding seasoning.
- Wash and rinse all fruits and produce before using.
- Soak skewers in cold water for one hour before adding chicken, fruit and veggies.
- Cut your chicken, fruits and veggies one inch thick; see my tips below.
NOTE: My Chicken Kabob recipe gives you a choice, “To grill or not to grill”?
Cooking Method One
Preparation before grilling
- In a small bowl add cinnamon, coriander, ginger, sumac, paprika and black pepper then stir very well with a fork.
- In a large bowl add all of your chicken cubes, grapeseed oil and minced garlic. With your fingers or a fork coat your chicken
- Now add all of your dry spices to the large bowl of chicken and minced garlic cubes. Make sure to coat chicken on all sides.
- Cover and place in refrigerator for one hour or overnight for more intense flavor.
- After chopping fruit and veggies, place them in individual medium size bowls and set aside until ready to use.
- Remove chicken from refrigerator and prepare to arrange your skewers.
- Starting with skewer point, you can begin to arrange and create your kabobs or follow my photo as your guide.
- Leave about three and one half inch clearing at the bottom of the skewer for handling.
- You are now ready to place chicken kabobs on a nice hot grill. Place a little space between each Chicken Kabobs, this will insure no problems when you turn them over to cook on the other side.
- Allow chicken kabobs to cook three to four minutes on each side and keep a close eye out so that they do not burn.
Cooking Method Two
Preparation for Baked Kabobs
- Preheat oven at 450 degrees, thirty minutes before placing Chicken Kabobs in oven to bake.
- Place a layer of parchment paper over two long cookie sheets.
- Please follow direction 1-8 under “preparation before grilling”.
- After arranging chicken cubes, fruit and veggies onto your skewers, place them onto the cookie sheets and leave a bit of space between each skewer.
- Place cookie sheets on middle rack and cover with foil. Do not let foil touch kabobs.
- Kabobs should cook for 15-17 minutes then remove foil and give them five more minutes of baking time before removing from oven.
- Keep a close eye out, so that chicken kabobs do not dry out.
- You may baste kabobs with a brush of lemon and grapeseed mixture. This is of course optional.
Preparation time: 25 minutes
Cooking time: 6-8 minutes on the grill / 15-20 minutes in the oven
Total time: 33 minutes (grill; max) / 45 minutes (oven; max)
♥ Chef Ann Tips
- The main plan for this delightful Chicken Kabob recipe, is for you to have fun and be creative!
- Here are a few good pointers; Purchase nice plump boneless skinless chicken breast. You can butterfly them or ask the butcher.
- Another matter you will need to attend; or again you can ask your butcher to remove the white tendon that runs along the inside of each chicken breast. It can be bothersome because it is tough and might be difficult for some to remove.
- Be mindful when chopping your chicken breast; the larger your chunks equal longer cooking time. You will also need to cut your fruit and veggies the same size. Keep in mind that fruit and vegetables always cook quicker than your meat.
- Your chicken cubes will shrink a little during the cooking process. Whatever you do, remember to soak those skewers in cold water. This will keep them from burning in the oven or on the grill.
- I thought it might be nice to introduce some of you to an unfamiliar spice that is widely used in the middle east.
- Since the origin of Kabobs is Middle Eastern, I thought it would be nice to take a moment and feature this most tasty spice called “Sumac”. The taste is citrus-like resembling the tartness of a lemon. I like to use it in place of salt in some of my recipes.
- It is fairly new to North American cooking. My hope is that you will try it and like it because it is truly a nice substitute for salt, and adds a wonderful charm to any dish or beverage you prepare.
- If you don’t find it at your local market, try any Mediterranean /Middle Eastern market and you are sure to find it. Check expiration date and any signs of discoloration or lumpiness.
- Be sure to store this spice in a cool dry place away from light and air.
- My Chicken Shish Kabob recipe is delicious over a bed of saffron rice and a drizzle of fresh squeezed lemon, mint, honey and yogurt sauce.
- My chicken kabobs are arranged according to how my taste buds are satisfied. So be encouraged, be creative and let your taste buds guide you!
Buon Appetito my friends