Grilling chicken kabobs is great for summer barbeques! Kabobs are awesome, convenient summer food. There’s nothing better than a spicy, juicy chicken kabob, tender bites of chicken skewered between glazed green peppers, onions, and tomatoes. There’s nothing worse than dried, chunks of chicken stuck between soggy or burned veggies. Here are some tips on what to do to make sure your chicken kabobs come out perfect.
When you slide the food onto the sticks, leave a tiny space in between each piece, especially the chicken, so that all of the food can cook thoroughly. To prevent the overcooking and under-cooking of different items on the kabob stick, cook the chicken on one skewer, and the vegetables on another. Chicken takes longer to cook than vegetables, and if you add everything to the stick at the same time, the veggies will end up getting overcooked.
Another idea is to precook your chicken. Once you’ve lightly cooked the chicken pieces, add them to the stick along with the vegetables, and grill as usual. Meats that only need searing like scallops, shrimp and tuna, don’t have to be cooked first. If you prefer your veggies soft once cooked, parboil them before grilling. If you prefer your veggies to have more crunch, don’t.
When placing your kabobs on the grill, allow them to cook thoroughly on one side. The chicken on the well-cooked side should look well done. When you flip your kabob over, the food should be nice and set and won’t slide all over the spoon.
Experiment with different marinades. You can pick ready-made marinades from the store, or you can make your own. You should marinate your meat prior to cooking using a tenderizing marinade. A tenderizing marinade is merely one that contains an acidic ingredient like wine, lemon or lime juice that helps tenderize the meat. Soak your chicken in your marinade overnight.