Summer is grilling time. There are so many food options including meat, vegetables, fruits, and even desserts that make it an exciting cooking option.
For this post, I wanted to share a recipe for grilled kabobs. Kabobs are of middle eastern origin and usually involve lamb but can also include beef, seafood, and chicken. Vegetables and fruits may also be included and skewers may or may not be used.
I used skewers for this recipe because I think it makes it easier to grill the small cuts of meat, fruit, and vegetables. Nothing falls through the grates and they are easily turned over. Also, who doesn’t like food that comes with its own handle?
I also liked this recipe because it can be assembled earlier in the day and at dinner time, bam! You pop out this tray and you are ready to grill. In my case, I handed it to my husband and he worked his grilling magic. (He’s getting really good, he may have a full-time job) I like to grill a bunch but I wanted to serve these lovely kabobs with some white rice so I worked on that meal element.
One important note, don’t forget to soak wooden skewers in water before grilling. I have to admit, I may have overlooked this very important step and some of my skewers were a bit blackened. You can also use metal skewers and of course, those don’t have to be soaked.
Even though I forgot to soak my skewers, the flavor of this meal was spot on. The ginger and the garlic with the brown sugar and soy sauce combine to make an excellent sauce. We marinated the kabobs with sauce and brushed with sauce during grilling. The green peppers, onion, and pineapple caramelized during grilling and the chicken was rich in flavor from its counterparts and the sauce.
2 pounds chicken thigh meat cubed
1 fresh pineapple skinned and cubed
1 green bell pepper deseeded and cut into squares
1 red onion cut into squares
1/2 cup soy sauce
1/2 cup rice wine vinegar
2 tablespoons vegetable oil
1/2 cup packed light brown sugar
1 teaspoon minced garlic
1 teaspoon ground ginger
Bamboo skewers soaked in water for 30 minutes
1. Soak bamboo skewers in water for 30 minutes.
2. Thread each skewer with peppers, pineapple, onion, and chunks of chicken. Place kabobs in a 13 x 9 casserole dish.
3. In a small bowl, combine ingredients for the sauce. Whisk until combined.
4. Divide sauce in half. Brush 1/2 on kabobs. Cover and refrigerate until ready to grill. Cover remaining sauce and refrigerate.
5. Preheat grill. Grill each kabob for 10-12 minutes or 2 1/2 to 3 minutes per side. Brush on sauce as you grill.
6. Serve hot and enjoy!