This is one of my favorite go to dish in the summer. There are so many variations of it. I decided to go with chicken breast, pineapple, red onions, and yellow peppers. With a teriyaki marinade.
Prep time: 25 min.
cook time: 25 min. until tender
serves: 1 skewer per person
Ingredients:
2 large chicken breasts
1 large purple onion
2 colored peppers
1/2 pineapple
Marinade
1/3c of soya sauce
1 tbsp. gochujang
1-2 tbsp. oyster sauce
A few drops of sesame seed oil
1/3c. brown sugar
1 tsp. grated ginger
1/3c. water + 2 tbsp. cornstarch (make into a slurry)
1 minced garlic
1 tbsp. rice wine vinegar
Metal or wooden skewers
Directions:
to a small saucepan add; soya sauce, gochujang, oyster sauce with few drops of sesame seed oil then whisk
add ginger, garlic, brown sugar and vinegar to the rest of the mix.
stir until heated up on med heat.
add the cornstarch and 1/3c. of water and make a slurry.
add the slurry to the marinade and stir until thickened and the cornstarch has fully dissolved.
(you may want to save some for brushing on the kabobs while they are on the bbq)
Bring to a simmer in a small saucepan until lightly thickened.
Allow the marinade to cool down in the fridge.
Put marinade into a freezer bag then add the cubes of chicken to the bag.
Let sit for 30 minutes or so.
Meanwhile cut peppers and onions into large bite size chunks.
cut pineapple in half, take the core out then cut into large bite size chunks
You will need 6-8 metal skewers or if you use wooden skewers you may want to soak them in water for 20 minutes so they don’t burn on the barbeque.
now we can put together the kabobs and prepare them for the grill.
basically its pepper, chicken, pepper, pineapple, onion, chicken, a so on... until the skewer is full.
make sure the grill is nice and hot with a little oil on the kabobs so they do not stick too much to the grill.
If you have extra marinade that you did not use, you may brush the kabobs with the remaining.
grill over med-hi heat 20-25 minutes or until the chicken is tender and cooked through at 165-170 degrees the veggies should be tender and grilled.
If you are using metal skewers please use oven mitts, extremely hot!
Its always good to be cautious around hot food and hot grills.
I served these gorgeous kabobs with some beans and rice which was amazingly good! What would be your choice for a side??
Comments