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Simply Food: Marinated Chicken Kebabs

May 27, 2014
By Wendy Monro , The Journal

My mom used to make shish kebabs fairly often for dinner as I was growing up. We had a built in grill in our kitchen. A portion of one of the kitchen walls was made out of brick, had a chimney, and there was a grill right there in the center. I didn't think anything of it at the time. I mean, this was the house I lived in for most of my childhood. So, it seemed pretty normal. Now, I think that was pretty cool to have. I'd like to have that grill in my kitchen today. My mom could just grill right there in the comfort of her kitchen no matter what the weather brought to her area. She would put charcoal or wood underneath the grate and fire it up.

Fact Box

Marinaded Chicken for Kebabs

Time: 30 minutes

Serves: 4 - 6

2 tablespoons A1 steak sauce

2 tablespoons Balsamic vinegar

2 tablespoons Dijon mustard

1 tablespoon Tomato paste concentrate

2 tablespoons Worcestershire sauce

Salt and pepper to taste

1 teaspoon Horseradish

1 clove garlic, chopped

1 pounds of chicken boneless skinless thighs

In a large dish, mix together everything except the chicken. Mix well. Cut the chicken into 1 inch chunks. Place the chicken into the marinade, cover and set in the refrigerator for at least one hour. If you are using bamboo skewers, soak them into water while the chicken marinates. Cut up chunks of onions and whatever vegetables you prefer. Remove the chicken from the refrigerator and slide the chunks onto the skewers alternating with your vegetables. Heat the grill on medium high heat and grill these kebabs, turning every few minutes until the chicken is cooked through. Serve with potatoes or rice and/or salad.



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