Spicy Chicken Kabobs (kebobs)2015-03-24
- Cuisine: Middel Eastern, Oriental
- Course: Entree
- Skill Level: Easy
- Yield : 4
- Servings : 4
- Prep Time : 3:40 h
- Cook Time : 12m
- Ready In : 3:32 h
This information is per serving.
Calories from Fat60
Serving Size:1 kabob
Whether you spell it kabob or kebob, these easy, nutritious, low calorie, reduced sodium, quick cooking, colorful, recipe is a special treat you can serve anytime and for any occasion.
Spicy chicken kabobs have a bit of heat, about 350 calories and 54 grams of protein per kabob. Make the marinade mild, medium, or spicy by adjusting or omitting the amount of hot sauce.
Kabobs without marinade.
Kabobs after marinaded 3 hours.
This recipe can be used for turkey, pork, or beef kabobs. Cooking time the same. For shrimp or seafood kabobs reduce cooking time to 6 to 7 minutes or until opaque. Cutting fish slightly smaller than the peppers and onion will reduce sticking.
If you have leftover peppers and onion, grill them with the kabobs. To prevent them falling through the grate, use a skewer or grill on a sheet of aluminum foil.
- 1.5 lbs. (680 g) boneless, skinless, chicken breast
- 1 (300 g) large green bell pepper
- 1 (300 g) large red bell pepper
- 1/2 (150 g) red onion
- 1/4 cup (60 ml) reduced sodium soy sauce
- 1 teaspoon (5 ml) sesame oil
- 2 tablespoons (30 ml) honey
- 1 or 2 teaspoons (5-10 ml) sambal oelek or other hot sauce
- 1 or 2 cloves fresh garlic, crushed or 1/8 teaspoon garlic powder
- 1 teaspoon (8 g) pared fresh ginger root, coarsely chopped
Method of Preparation
Cut chicken into cubes about 1.5 inches. Clean and cut bell peppers into 2 inch pieces.
In a small, microwave oven proof bowl or measuring cup heat soy sauce about 30 seconds on high. Do not boil. Stirring in remaining marinade ingredients.
Thread chicken, bell pepper, and onion onto metal or wood skewers. If you use wood skewers, presoak them at least 20 minutes before using.
Place kabobs, in a rimmed baking dish and pour marinade over kabobs. Cover with aluminum foil or plastic wrap and refrigerate at least 3 hours turning about once an hour.
Preheat your grill to 400° to 450°F (205° to 230°C). Clean grate and coat with vegetable oil to reduce sticking. Place kabobs over direct heat and grill 9 to 12 minutes, turning about avery 2 to 3 minutes, or until chicken is cooked through (internal temperature 160°F (71°C).