Haiyen’s Awesome Shish Kabobs!


ImageWhen 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

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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:

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1. Cut the chicken breast into 1 ½ inch cubes.

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2. Cut the portabella mushrooms into quarters large enough so you can thread them on the skewers.

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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!)

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4. Soak your skewers in water to prevent them from burning on the grill. (At least 30 minutes)

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5.  Cut your bell peppers and onions into chucks roughly the width of the chicken pieces.

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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!)

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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.

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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.

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10. Take off the grill and serve with some rice!

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