chicken kabob
(1 RATING)
Being from Alaska we grill EVERYTHING and at EVERYTIME: Sunshine, Rain, Snow, we grill. Found this recipe on Betty Crocker.com. It's fancier than what we do back home, but they love the recipe when they use it.
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prep time
2 Hr
cook time
method
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yield
8 serving(s)
Ingredients
- 8 - 6 inch bamboo skewers
- 1/4 cup finely chopped onions
- 2 cloves garlic, fined chopped (1 teaspoon)
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon paprika
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 package (1 lb) boneless skinless chicken breasts cut in 32 (1inch) pieces
- 1 - red or yellow bell pepper, cut int 24 (1 inch) pieces
How To Make chicken kabob
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Step 1Soak the skewers in water for 30 mins. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
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Step 2Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
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Step 3Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.
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