Sunday, May 30, 2010

Grilled chicken shish kebob

 This is a super easy meal to make on the grill—just right for a warm summer night. The hardest part is the prep work, and even that is truly not hard. I like to use boneless chicken breasts with onions and sweet peppers (in every color I can find!!), but you could add mushrooms or tomatoes, or even omit the vegetables completely to suit your taste.

I buy the boneless breasts whole, then cut them to size myself. The only trick is making sure the kebobs are evenly sized so they cook through at the same time. I also marinate the chicken in olive oil, vinegar and spices.
Here's what you need for the marinade:
1/2 cup of olive oil
1/4 cup of white wine or champagne vinegar (I use Trader Joe's orange muscat champagne vinegar)
Salt, pepper, rosemary and thyme to taste.

Whisk the marinade ingredients together, then pour over the chicken. Marinate for at least 2 hours.
I typically marinate meats in large Ziploc bags. It's easy and the clean up is a snap. I don't marinate the vegetables simply because I like my vegies on the crisp side, and I also like to taste my vegetables, especially when they are in season and loaded with their own delicious flavor.
I failed to mention that you also need some good metal skewers. A dozen is a nice amount to have on hand. You can also use the wooden skewers they sell at the grocery store, but honestly, I never have figured out how to use those without setting them on fire. The metal are inexpensive, easy to use and best of all, you will always have them.

Okay. When you are ready to cook, simply skewer the meat and vegetables, alternating so that each skewer has a little bit of everything. You can layer your meat and vegies in a pattern or not, whatever makes you happy.
Grill for a total of about 10 minutes. Our grill has one setting: Fire. For reasons I don't understand, we cannot adjust the temperature, but it doesn't matter, it works. If you like a little less charring on the edges, you might want to set your grill to a medium-high or medium temperature depending on how it cooks.
We've already had this meal twice in the last three weeks. I serve it with rice and either a green vegetable or a salad. Enjoy! It's fast becoming a family favorite.


  1. This is a summertime favorite in our house, too! If I'm out of the orange muscat vinegar, I'll often sub lemon juice and a little brown sugar and add some heat with some cayenne.

    I cubed and froze lamb a while back; time to defrost that and make lamb kebobs tonight along with some grilled asparagus.

  2. A small word of caution regarding the lemon juice. If you are going to add straight citrus to chicken or meat, it's best to add it just before cooking. I'm not sure what the chemistry involved is (Emily??) but the citrus will start the cooking process.

    And, Niksmom, I grew up on lamb shish kebob... eaten with fresh pita bread and grilled onions, yum!!! I was just thinking of asking the butcher to prep some leg of lamb for me.

  3. Well now you've piqued my curiosity about the citrus. Emily, please weigh in? I've never noticed any problem or real difference. Maybe because I always add it with olive oil? Hm, curious.