Recipe: Grilled Chicken Kebabs
Trust us: You need a chicken kebab recipe in your summer repertoire. They’re fast and easy, not to mention essentially a full meal on a skewer.
After you select your protein and veggies, all that’s left is making a tasty marinade or spice rub. Below, you’ll find recipes for a miso marinade and a flavorful spice rub. Either one adds great flavor to a kebab, so just choose one and then follow the instructions. Each recipe is suited for one pound of chicken.
2 Tbsp miso paste
2 Tbsp mirin
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp minced green onion
½ inch fresh ginger, grated
1 tsp minced garlic
In a small bowl, stir together the miso, mirin, rice vinegar, soy sauce, and sesame oil. Next, chop the green onion small, grate the ginger, and mince the garlic. Add those to the marinade and stir.
½ tsp black pepper
1 tsp sea salt
1 tsp paprika
½ tsp onion powder
½ tsp cayenne powder
½ tsp garlic powder
¼ tsp red chili flakes
Add all of the ingredients to a small bowl and mix well.
Marinade or spice rub
1 pound of a meat of your choice (we used chicken; use any cut you like)
Veggies of your choice (we used peppers and onion)
Cut chicken, peppers, and onion into uniform, bite-sized pieces. In a shallow dish or freezer bag, combine the chicken and either the marinade or spice rub. If you used the marinade, let it sit for at least three hours. If you’re using the spice rub, it can be cooked right away.
When you’re ready to grill, start assembling your skewers. If you’re using wooden skewers, be sure to soak them in water first. Slide your veggies and chicken onto the skewers, alternating if you can. Leave a half inch on each end of the skewer empty so they are easier to turn and move without losing ingredients.
Grill over a medium flame until done; the exact time will depend on the size of your chicken pieces. Miso burns easily, so if you used the marinade, keep an eye on your chicken, turning every couple of minutes.