Chicken and Veggie Kabobs

A few weekends ago, Michelle’s sister Liz came out to visit. She brought the kiddies along and we made some kabobs. Some with chicken, some with veggies.

They came out really well. Meat on a stick is always good.

After the jump, see more pictures of our kabobs and some assembly tips.

After the jump, see more pictures of our kabobs and some assembly tips.

As you can see in the picture, we made the veggies separate from the chicken. Why? The veggies will burn to hell by the time the chicken is cooked. We didn’t want really soft or charred veggies, so we just did them this way.

If you do mushrooms, allow them proper time to soften up. They are thick and need a little bit longer than the rest of the veggies to cook.

If you do mushrooms, allow them proper time to soften up. They are thick and need a little bit longer than the rest of the veggies to cook.

Like I said, we cooked the chicken separate. We cooked the chicken on high direct heat for about 10 minutes total. Turning them once halfway through.

The chicken should be firm and bounce only slightly when you poke it.

The chicken should be firm and bounce only slightly when you poke it.

Here’s one of the most important things about kabobs. If you are using bamboo sticks, soak them in water overnight or at least a couple of hours. This will help for them not to burn up while they are over the coals.

The sticks will float, so weigh them down with something.

The sticks will float, so weigh them down with something.

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1 Comment

Filed under Dinner

One response to “Chicken and Veggie Kabobs

  1. LOVE Chicken kabobs! Much better than any meat (except lamb, but as the lady in My Big Fat Greek Wedding says “What? You don’t eat meat? I make lamb! Ooopa!”)

    If you forget to soak the skewers over night, give them a quick two-finger rub with olive oil to prevent them from burning (also helps slide the food off the skewers.)

    I learned from the Lebanese to sprinkle lemon-pepper over the grill before cooking kabobs. This perks-up everyone’s snoot in anticipation.

    Keep the recipes coming.

    – Uncle Mike

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