When the weather gets warm it makes me want to grill out! If you want a healthy, quick, and delicious meal allowing you to enjoy the outdoors these are perfect for you! I absolutely love making these. Not only are they fun and on a stick, you can make your own just the way you want them! If you marinate these properly, they’re the most juicy and wonderful morsels you can possibly imagine. I came up with this awesome marinade one day, which came out delightful I must add, so I just wanted to share it with you all!
Just a few extra tips to get the most out of your marinade! Just remember, the longer the better and it’s really important to soak your skewers.
Ingredients you’ll need:
- 2 lbs. of Chicken breast (or thighs) whichever you prefer
- ½ Cup Soy Sauce (I use low sodium)
- 2 Tbsp. Worcestershire sauce
- 1 Lemon
- 3 Cloves minced garlic
- ¼ Honey
- ½ Tbsp. Sesame Oil
- ¼ cup EVOO (extra virgin olive oil)
- ¼ cup rice win vinegar
- ½-1 lbs. baby Portobello mushrooms
- 1 large Red bell pepper
- 1 large Green bell pepper
- 1 large Onion
- Salt and pepper to taste (optional)
- Crushed red pepper (optional)
- About 10 Bamboo Skewers
For the Marinade:
- ½ Cup Soy sauce
- 2 Tbsp. Worcestershire sauce
- 1 Lemon
- 3 Cloves minced garlic
- ¼ Honey
- ½ Tbsp. Sesame Oil
- ¼ cup EVOO (extra virgin olive oil)
- ¼ cup rice win vinegar
- Salt & Pepper to taste (optional)
- Crushed red pepper (optional)
Directions:
1. Cut the chicken breast into 1 ½ inch cubes.
2. Cut the portabella mushrooms into quarters large enough so you can thread them on the skewers.
3. Put the chicken and mushrooms in a large bowl and pour marinade over it and cover. Marinade for at least 1 hour in the refrigerator. (Remember the longer the better!)
4. Soak your skewers in water to prevent them from burning on the grill. (At least 30 minutes)
5. Cut your bell peppers and onions into chucks roughly the width of the chicken pieces.
6. Now take the meat out of the fridge and start threading the meat and vegetables onto the bamboo skewers. (Be careful not to poke yourself!)
7. Once all of the meat and veggies are gone, take the leftover marinade and put it in a small saucepan. Heat the marinade until boiling and turn off the heat. (I like to use this sauce for basting!)
8. Prepare your grill for high direct heat.
9. Place the kabobs on the grill for 8-10 minutes. Depending on how hot your grill is, turn the kabobs occasionally and baste with the sauce frequently.
10. Take off the grill and serve with some rice!