ROSEMARY CHICKEN KABOBS
Steps:
- For marinade: Whisk all marinade ingredients, including salt & pepper to taste, in a bowl. Transfer to a gallon-sized ziplock bag. Add chicken; refrigerate, turning once or twice, for at least 3 hours and up to 24 hours. For kebobs: preheat grill with all burners set to high and the lid down until the grill is very hot. Scrape the cooking grate clean. Turn all burners to med-high. Meanwhile, lightly coat the vegetables with oil. Season with salt & pepper. Remove chicken chunks from the bag; discard the marinade. Thread chicken and vegetables onto the skewers (use 2 skewers per kebab, if desired, for easy turning on the grill). Grill the skewers, covered, turning each ¼ turn every 2-3 minutes, until the chicken and vegetables are lightly browned and meat is fully cooked, about 8 minutes for white meat and 9 minutes for dark meat.
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[email protected]These kabobs were not what I expected. The chicken was tough and the vegetables were undercooked.
Cliff Hughes
[email protected]The chicken was a bit dry, but the vegetables were delicious.
33 Zynx.
[email protected]These kabobs were easy to make and turned out great! I will definitely be making them again.
fun masala
[email protected]I made these kabobs for a party and they were a huge hit! Everyone loved them.
Masum Hossain
[email protected]These kabobs were amazing! The chicken was so juicy and flavorful, and the vegetables were perfectly cooked. I will definitely be making these again.