Kabob Kabob kabob’bin along

Irisa Raina 9


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!!!!!

pinch tips: How to Debone a Chicken





1 Hr


35 Min


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

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.
Cut the chicken pieces in bite size pieces, placing them in the marinade in the refrigerator for at least one hour.
Cut up the peppers, onion, zucchini’s and tomatoes in the same size pieces as the chicken.
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.
You can assemble the kabobs in any order you like…..but if you are using wooden skewers remember to soak them in water first.
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.
When they are almost done put them directly over the coals to brown a bit.
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