These Grilled Chicken Kebabs are awesome! The marinade is perfect and I love that you marinate the veggies too. It really adds some amazing flavor:) I got this recipe here from The Crepes of Wrath. I made these in April and then again for company this weekend and they were a hit!
Chicken Kebabs
from Vanilla Sugar
Marinade
½ cup orange juice
½ cup pineapple juice
½ cup olive oil
¼ cup freshly squeezed lime juice, (about 3 – 4 limes)
1/3 cup soy sauce
4 cloves garlic, crushed
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons ground black pepper
For the kebabs
4 – 6 skewers, 10- to 12-inch
2 chicken breasts (at least 1 pound), cut into bite-sized pieces (remember, they still need to be big enough to put on skewers!)
2 zucchini squash (cubed, but big enough to put on the skewers)
1 yellow or white or red onion (chopped into large-ish pieces)
1 red bell pepper (chopped into large-ish pieces)
- To prepare the marinade, whisk together the orange juice, olive oil, lime juice, soy sauce, garlic, cumin and pepper in a large bowl until well blended. Set aside.
- Use heavy duty plastic bags for marinating. Place all of the chopped up vegetables into one or two bags, depending on how big the bags are. Marinate your chicken in a separate bag. Divide the marinade equally among the bags, seal, and marinate in the refrigerator, turning the bag occasionally, for about 3 hours, or overnight (you can do as little as 30 minutes if you’re really in a pinch).
- Soak wooden skewers in water to cover for at least one hour before grilling.
- Assemble the skewers as you like. I did a piece of chicken, 2 or 3 pieces of vegetables, then chicken, then 3 vegetables, etc.
- Throw away the marinade.
- Preheat the grill to 375 degrees F (a medium-hot fire). Grill the chicken until just cooked through and slightly charred, turning often, about 8 – 10 minutes.
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