kabob kabob kabob’bin along
(1 rating)
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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(1 rating)
yield
6 serving(s)
prep time
1 Hr
cook time
35 Min
Ingredients For kabob kabob kabob’bin along
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3 boneless, skinless chicken breasts
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3 boneless skinless chicken thighs
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2 or 3 large green peppers
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2 large onions
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3 large tomatoes “ under ripe works best”
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2 or 3 zucchini’s cut in ¼ inch slices
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for the marinade:
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1 - 12 ounce can frozen orange juice
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1- 12 ounce can frozen apple juice
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1 – 18 ounce bottle any style bbq sauce “ i use hickory”
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1 teaspoon minced onion “ the dry one in the bottle”
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1 teaspoon minced garlic “the dry one in the bottle”
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1 teaspoon cayenne pepper “ more or less to taste”
How To Make kabob kabob kabob’bin along
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1Mix 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.
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2Cut the chicken pieces in bite size pieces, placing them in the marinade in the refrigerator for at least one hour.
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3Cut up the peppers, onion, zucchini’s and tomatoes in the same size pieces as the chicken. -
4When 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.
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5You can assemble the kabobs in any order you like…..but if you are using wooden skewers remember to soak them in water first.
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6Place 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.
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7When they are almost done put them directly over the coals to brown a bit.
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8This is how I cook the extra vegetables for the ratatouille.....
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