How To Grill Chicken Kebabs
This week’s episode takes Dev and Natalie to the grill as they assemble some delicious Chicken Kebabs.
2lbs boneless chicken breasts
2 large green bell peppers
2 large onions
1 tbps smoked paprika powder
1 tbps garlic powder
1 tbps onion powder
1 tsp black pepper
1 tbps oil
Wooden skewers (use metal ones if wooden not available)
Soak the skewers in a tray of water, preferably the night before.
Cut the chicken breast into medium sized chunks, not too small.
Place in a bowl, add in oil , pepper, and all powders.
Mix well, and leave to marinate for a minimum of 30 mins in the fridge.
Cut the bell peppers in 3 or 4, take out the seeds and membrane from inside. Cut into pieces
approximately 1 inch by 1 inch.
Cut the onions from top to bottom, in halves, then quarters, and then eights if they are
particularly large. Remove the root, take off each layer individually.
Light up your coals in the barbecue grill, and get it to a white-ash appearance.
Assemble your skewers in the manner you prefer, for eg 2 onion pieces, then 1 pepper
piece, then 1 chicken piece, and repeat. A good skewer should have 4 pieces of chicken.
Place on the grill, cover with all vents open, and leave undisturbed for 15 mins.
Open grill, turn over each skewer, cover again and leave for 10 mins.
Uncover and test one for doneness. Chicken should be bright white inside, no pink.
Serve and enjoy.