Shish Kabob

.

.
Shish kabob is one of our favorite cookout meals. There is just something about skewering meat and veggies and cooking it all over a hot flame that says summer. The key to cooking shish kabob is placing "like items" on the skewers -- those that need to cook for the same amount of time. For example, you can't put potatoes and chicken on the same skewer because if you cook the chicken as long as you cook the potatoes, you'll have shoe leather for meat.

When I cook shish kabob, I like to skewer fingerling potatoes (or new potatoes) and onions (we like red), mushrooms, peppers, sometimes cherry tomatoes, and meat. You can see from the photos how I grouped mine together. I used the marinade below for the chicken -- just let it marinade for 4 to 6 hours. You can also brush it over the vegetables if you like, but be sure to prepare some just for the vegetables and don't use the leftover marinade that was on the raw chicken.




I placed the potatoes and onions on a preheated medium low grill for about 15 minutes before I added the veggie-only kabobs (use whatever veggies you like -- the sky is the limit). I added the chicken last, only cooking it until it was no longer pink inside.

Lemon-Herb Chicken Marinade

Printer-friendly version

⅓ cup olive or vegetable oil
¼ cup lemon juice, fresh or bottled
1 t. minced garlic
1½ t. dried thyme
4 - 6 boneless, skinless chicken breast halves, cut into 2-inch pieces
(you can also use chunks of steak)

Combine oil, juice, garlic and thyme. Place chicken in a shallow bowl or ziploc bag and pour marinade over chicken. Refrigerate for 4 to 6 hours.

Drain marinade and skewer chicken onto metal or bamboo skewers. If using bamboo, soak them for 30 minutes prior to using so they won't burn up on the grill.

.

Pin It