How to Make Chicken Kabob

Cook meat on skewers for a fun, tasty meal that hails from the Middle East and the Mediterranean.

Kabobs -- or kebabs -- originate in the Middle Eastern and Mediterranean regions of the world and refer to meat cooked on skewers. Chicken, beef and lamb are skewered and cooked to make this tasty dish, though recipes vary from culture to culture. Some cultural regions like to marinate the meat before cooking and others serve the meat without the skewer. The kabob most familiar to Western countries, especially the U.S., features a mix of meat and vegetables, which are grilled and served on the wooden or metal skewers.

Things You'll Need

• 2 chicken breasts
• Glass pan
• 1/2 cup soy sauce
• 3 tbsp. honey
• 1 tbsp. lime juice
• 1 tsp. black pepper
• 1 tsp. chili powder
• Bowl
• Plastic wrap
• 1 green pepper
• 1 red pepper
• 1 small onion
• 1 can pineapple
• Kabob skewers
• Non-stick spray
• Kitchen tongs

Instructions

1. Cut two chicken breasts into large chunks and place in a glass pan.

2. Mix 1/2 cup soy sauce, 3 tbsp. honey, 1 tbsp. lime juice, 1 tsp. black pepper and 1 tsp. chili powder in a clean bowl.

3. Pour marinade over chicken; turn the pieces to ensure even coverage. Cover with plastic wrap and refrigerate for two hours.

4. Chop one green pepper, one red pepper and a small onion into bite-size pieces. Drain canned pineapple and cut into bite-size pieces.

5. Remove the chicken from the marinade. Discard the marinade after use.

6. 

   Alternate the chicken and vegetables for a more colorful presentation.

   Place three to four pieces of chicken on each kabob skewer, using two to three pieces of the fruit and vegetables in between the chicken. Insert the skewer through the center of the food and arrange the pieces so they are packed snugly.

7. Spray the grill plate with non-stick spray. Bring grill to a medium-high heat.

8. Place the kabobs on the grill, using kitchen tongs. Turn the skewers periodically so that all sides cook evenly. Cook until the chicken reaches an internal temperature of at least 165 degrees Fahrenheit, as recommended by the U.S. Department of Agriculture.

Tips & Warnings

• Place aluminum foil on the grill plate to reduce sticking and clean-up time.

• Substitute cherry tomatoes for pineapple if desired.

• Use a non-stick pan to cook the kabobs if you don't have access to a grill.

• Use extreme caution when lighting and cooking on the grill.

• The food may fall off the skewer after cooking, so use kitchen tongs to gently transfer the kabobs from grill to plate.

References

• The Daily Gazette; Kebab: An Always Food; Jasper Golderg et al; April 2011
• All Recipes: Yummy Honey Chicken Kabobs
• United States Department of Agriculture, Food Safety and Inspection Service: Is it Done Yet?