Kabob Kabob kabob’bin along

Irisa Raina 9

By
@Irisa

This is a two for one recipe because ……besides the kabobs I also do the following…..

What I do with the extra vegetables…I put them on a pan and roast them along with the kabobs…and then I make ratatouille…sooooo delicious!!!!!


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Comments:

Serves:

6

Prep:

1 Hr

Cook:

35 Min

Ingredients

3 boneless, skinless chicken breasts
3 boneless skinless chicken thighs
2 or 3 large green peppers
2 large onions
3 large tomatoes “ under ripe works best”
2 or 3 zucchini’s cut in ¼ inch slices
for the marinade:
1 - 12 ounce can frozen orange juice
1- 12 ounce can frozen apple juice
1 – 18 ounce bottle any style bbq sauce “ i use hickory”
1 teaspoon minced onion “ the dry one in the bottle”
1 teaspoon minced garlic “the dry one in the bottle”
1 teaspoon cayenne pepper “ more or less to taste”

Directions Step-By-Step

1
Mix the marinade and divide in ½…use half as a marinade for the chicken and the other half for basting.
The half you will use as a basting; you’ll want to cook it down to get it thick.
If you have any marinade that you don’t use simply put it in the refrigerator.
2
Cut the chicken pieces in bite size pieces, placing them in the marinade in the refrigerator for at least one hour.
3
Cut up the peppers, onion, zucchini’s and tomatoes in the same size pieces as the chicken.
4
When the chicken is ready to be put on the skewers drain off as much of the marinade as possible, this makes it easier to handle.
5
You can assemble the kabobs in any order you like…..but if you are using wooden skewers remember to soak them in water first.
6
Place them on the grill “using the in- direct cooking method. Cook them for about 30 -45 minutes…basting them every 15 minutes as you turn them.
7
When they are almost done put them directly over the coals to brown a bit.
8
This is how I cook the extra vegetables for the ratatouille.....

About this Recipe

Course/Dish: Chicken, Marinades, Dressings
Other Tags: Quick & Easy, For Kids