Printable Recipe
Prep time: 20 minutes
Marinating time: 2-24 hours
Grill time: 10 minutes
Serves 4
Ingredients:
Vegetables: the amount and variety depend on you, but here are my choices this time:
Sweet Vidalia onion wedges
Whole Cremini mushrooms
Sweet red, orange & yellow pepper chunks
Marinade:
3 tbsp soy sauce
2 tbsp honey
1 tbsp canola oil
juice of 1-2 limes (in my experience, the amount of juice differs from lime to lime)
zest of 1/2 lime
2 large cloves garlic, minced
1-2 tsp Siracha or other hot sauce
pinch or more of red pepper flakes
1 lb/450g boneless, skinless chicken, cut into 2" chunks (I prefer breast, but feel free to use dark meat)
NOTE: this would be great with jumbo shrimp, peeled & uncooked instead of chicken. Just remember that shrimp cook faster than chicken.
2 tbsp cilantro
Directions:
1. Combine all the marinade ingredients into a large zip lock baggie. Add the chicken, toss well and massage the marinade into the chicken. Marinate for at least 2 hours to overnight in the fridge.
2. Cut the vegetables or leave whole, depending on the size and set aside. (This can be done ahead of time so that all you really need to do is prepare the skewers while the BBQ is heating up.
3. Prepare the skewers: If you're using bamboo, then soak for at least 30 minutes before grilling so they won't burn. Alternate chicken chunks with vegetables. I usually start and end with onion because I like them sort of charred, but that's just me.
4. Grill for 5 minutes over medium high heat, turn and repeat. It might take an additional few minutes. To test for doneness - cut into a large chunk in the center of the kebab. It's ready when it's no longer pink.
Serve with salad, over rice or couscous or quinoa and sprinkle with cilantro.
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