Sunday, July 4, 2010

Chicken Kabobs

We live really close to our area's biggest shopping center, and there is a great Hawaiian/surfer themed restaurant there (Kahuna Grill) that serves Kabobs with teriyaki marinade. The beef kabobs are very yummy, but they are pretty expensive. I decided that this summer, I would try making kabobs at home, and this is the result. I have heard lots of places that although kabobs served at restaurants have a plethora of veggies and protein all together on one stick, home chefs are better served by splitting up the bounty into segregated skewers. This ensures that the items that need to cook longer (chicken especially) are able to get all the heat attention they deserve without burning the more delicate ingredients (tomatoes and, if I had used them, mushrooms). I used about a 1/2 bottle of italian dressing mixed with two extra cloves of garlic and about a Tablespoon of lemon juice. I marinaded about 3/4 lbs of boneless skinless chicken breast for about an hour in this mixture, then skewered it along with a little onion, bell pepper, and lots of grape tomatoes. The chicken turned out delicious. I wasn't as happy with the onion & pepper results, probably because I was using an indoor grill. Tomatoes, as usual when heated, were great. This will be a dish I try again, but I will probably try for a more Asian style marinade next time. It does make a beautiful colorful dish, though!

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