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TROPICAL ISLAND CHICKEN KEBABS

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I love adding fruit to my chicken dishes. Peaches, figs, dates, apricots. I love how it adds an element of sweetness.

For these kebabs, I took my inspiration from the Island of Hawaii where I had a similar dish.

I’ve added a variety of colored peppers to make them look rainbow bright, but you can add one color pepper if you prefer.

The skewers are perfect for that weekend BBQ poolside but I would double or triple the recipe if you are having a lot of people over.

Aloha xxx Chef MM

TROPICAL ISLAND CHICKEN KEBABS

US (Imperial)

Print Ingredients

FOR THE KEBAB
12 skinless, boneless chicken thighs – cut into 1-inch cubes ****
1 green pepper
1 red pepper
1 orange pepper
½ pineapple
1 red onion
8 / 10 bamboo or metal kebabs skewers for cooking

FOR THE MARINADE
1/3 cup of honey/agave
4 TBS Dijon mustard
1 tspn cumin
1 tspn curry powder
1 tspn cinnamon
1 tspn paprika
1 tspn garlic salt
1 tspn coarse salt
1 tsp black pepper

InstructionsIn a bowl combine all the ingredients for the marinade. Cut the chicken thighs into 1 inch cubes and add them. Leave the chicken to marinade overnight.

Bring the chicken to room temperature.

Cut the onions, pepper and pineapple into 1 inch pieces.

Use metal skewers or soak bamboo skewers in water for 15 minutes to prevent them catching fire.

Thread the skewer alternating chicken, pepper, onion, chicken, pineapple, chicken, pepper, onion etc… until all the ingredients are used up.

Heat the grill on high heat. Brush the grill rack with oil.

Cook the kebabs on low-medium heat. Turn them every 5 minutes and cook for a total of 20 minutes so they are browned and cooked through.

**** You can use 8 boneless and skinless chicken breasts if you prefer

SERVES 6

EU (Metric)

Print Ingredients

FOR THE KEBAB
12 skinless, boneless chicken thighs – cut into 2 cm cubes ****
1 green pepper
1 red pepper
1 orange pepper
½ pineapple
1 red onion
8 / 10 bamboo or metal kebabs skewers for cooking

FOR THE MARINADE
1/3 cup of honey/agave
4 TBS Dijon mustard
1 tspn cumin
1 tspn curry powder
1 tspn cinnamon
1 tspn paprika
1 tspn garlic salt
1 tspn coarse salt
1 tsp black pepper

InstructionsIn a bowl combine all the ingredients for the marinade. Cut the chicken thighs into 2cm cubes and add them. Leave the chicken to marinade overnight.

Bring the chicken to room temperature.

Cut the onions, pepper and pineapple into 2 cm pieces.

Use metal skewers or soak bamboo skewers in water for 15 minutes to prevent them catching fire.

Thread the skewer alternating chicken, pepper, onion, chicken, pineapple, chicken, pepper, onion etc… until all the ingredients are used up.

Heat the grill on high heat. Brush the grill rack with oil.

Cook the kebabs on low-medium heat. Turn them every 5 minutes and cook for a total of 20 minutes so they are browned and cooked through.

**** You can use 8 boneless and skinless chicken breasts if you prefer

SERVES 6

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