Saturday, August 21, 2010

Larry's Chicken Kabobs

This one is just for you Jordan. Larry made these twice in the past week, once for my dad and myself, and once for the previously mentioned block party. Fairly easy and tasty.

Aprox. Prep time: 20 mins
Cooking Time: 20 mins

2 chicken breasts
1 bell pepper (some will argue that there is a difference in taste between color. use your favorite)
1 onion
12-16 cherry tomatoes
1 bottle of Italian Salad Dressing (you could use any marinating sauce, Yoshidas, BBQ sauce, your pick)
6-8 (pre-soaked if wooden) Kabob skewers

The portions are for about 6 kabobs, feeding about 3 people. I could be wrong, it is sort of guess work, it depends on how you want them to turn out.

Cut up the chicken in to bite sized pieces. Cut the pepper and onion in to fairly large cubes (Aprox. inch by inch). Take a skewer, put on a tomato, put on a piece of onion, put on a piece of chicken, put on a piece of pepper, put on a piece of onion, put on a piece of chicken... so on and so forth. Until there are 3 or 4 pieces of chicken "sets." Top it off with a tomato.

[tomato][onion][chicken]pepper] [onion][chicken]pepper] [onion][chicken]pepper] [onion][chicken]pepper][tomato]

After skewering, place the kabob in a Pyrex dish (or similar pan) and spread your desired sauce over the kabob. Keep making kabobs until you run out of materials. If you have time, it would behoove you to let the kabobs soak in the marinade for a wile... like a few hours or overnight (be sure to place in fridge).

When you are ready, fire up the BBQ. Spray the grill with some PAM. Cook the kabobs until chicken looks done. Enjoy.
You can easily modify this recipe. Add potatoes, mushrooms, pearl onions... be creative! You can also use steak instead of chicken, and you can easily go for the vegetarian option.

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