Chicken Kebobs





Optional Steamed Rice:


  1. Place chicken in a shallow baking dish or bowl; sprinkle with salt and mix.
  2. Add half a recipe of citrus herb marinade.
  3. Toss chicken to coat with marinade; refrigerate for 2-4 hours.
  4. In a separate bowl place zucchini slices, yellow or red pepper, onion and optional cherry tomatoes.
  5. Add remaining citrus herb marinade to vegetables and toss to coat.
  6. Place vegetables in fridge for 2-4 hours, tossing once.
  7. If you are using bamboo skewers you will need to soak them in water for at least 30 minutes before grilling to prevent them from charring.
  8. If you are broiling the kebobs in the oven; set the temperature to broil and preheat until hot. Rack should be 2 to 4 inches from the top burner.
  9. If you are using an outdoor grill preheat the grill on direct medium to medium-high heat. If you have a temperature gauge try to keep the grill between 450° and 475°.
  10. This should be the right amount of meat and vegetables for 8 kebobs.
  11. Thread onion, chicken, onion, zucchini, yellow or red pepper, tomato on skewers and then repeat until you have 6 pieces of meat, and approx., 4 each of the zucchini, pepper and tomato.
  12. Brush the top side of the kebobs with a coating of vegetable oil.
  13. Place skewers oiled side down on grill.
  14. Broil or grill kebobs 3 to 4 minutes.
  15. Before turning, brush the top of the kebobs with a light coating of vegetable oil.
  16. Gently run a metal spatula under the kebobs to loosen them from the grill.
  17. Using a pair of tongs, turn the kebobs and grill for another 2 to 3 minutes.


Serves 4 to 6 people.

If you want marinade for dipping sauce, double the citrus herb marinade recipe and place half in a separate bowl; refrigerate.

Serve with optional steamed rice.

If you are using bamboo or wooden skewers you will need to soak them in water for at least 30 minutes to prevent them from charring.

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