Grill Chicken Skewers Appetizer

Video Transcript

"So we're continuing on to make our chicken skewers. But I thought while I'm here at the stove, I'm going to check on our pita crisps. Gorgeous. Nice and melty. They're going to be great. I'm going to let them come to room temperature and we'll enjoy them a little later. Back to the grill. I have a new toy that I love. It's a griddle. And you can use it on your stove top. It's called a stove top griddle. It's light enough where I can actually pick it up and take it to my catering events and bring it to other homes if I know they don't have a grill. You can use it inside if you have an apartment and don't have an option of barbecuing. Or if it's cold out and you just don't want to get the grill started. A stove top griddle is fantastic. Now, if you remember, earlier with the pita crisps, I put some canola oil in a container. I don't want to waste it. So guess what? I can absolutely use this. There was no bacteria that has been contaminated with it, because it was just with the bread. I'm going to spread liberally on my griddle, which I have cranked up to high heat so it gets really hot. And I can feel it from here that it's getting really hot. To that I'm going to add my prepared chicken skewers. I'm going to put them on at an angle, listen to that sizzle, to make beautiful grill marks. That's three. Since I'm using an indoor griddle, there's least likely chance of me catching any of my presoaked skewers on fire. However it is a step I do like to add. Because I find that a moist skewer also give a little extra steaming factor while the chicken's cooking. And everybody knows, moist chicken is good chicken. And I make moist chicken. So we're going to let those sit on the high, hot heat of the stove top griddle for just a few minutes. We'll check them in a couple and we'll flip them on over. So they take just a few minutes, our chicken skewers, to make sure that they're cooked. The smaller ones cook faster. You can see we generate a lot of smoke. So make sure you have you overhead fan on. And if you're able to crack a door, that would be a great idea too. Look at that. Beautiful grill marks. Very quick and simple. I'm going to put some of these on a little plate. And I'll probably put a garnish of some fresh rosemary on them. It smells wonderful. And so easy and quick. Really pretty. Look at that. Isn't that beautiful? Here's some fresh rosemary, because we used rosemary. Boom. A beautiful platter. Next we're going to make a sauce. My famous three citrus aioli sauce for dipping. Come on back."