Yes, something else from the barbecue! As much as I love winter cooking, I LOVE summer cooking. You will see lots and lots of this type of thing in the months to come. What better way to spend a Saturday evening in June than with the grill on and a glass of wine!
Makes 5 to 6 kebabs
2 chicken breast
1 Small red pepper
1 Small red pepper
1 Small white onion
10 or 12 small button mushrooms
For the Marinade
1 cup ketchup
¼ cup white wine vinegar
2 tbsp Worcestershire sauce
¼ onion, finely chopped
2 tbsp brown sugar
1 tbsp mustard
2 to 3 garlic cloves, crushed
1 small chilli, finely chopped
Salt and pepper to taste
First make your marinade by adding all the ingredients on a small saucepan set over a medium to low heat. Let simmer for about 10 minutes, stirring occasionally. Remove from heat.
You can cut your chicken into what ever size you like your pieces to be. I prefer them to be quite big, so I would say they are somewhere between 1 to 2 inches each. Once they are all ready, toss them in a glass dish and pour marinade over and cover with aluminium foil. This can be done a few hours before cooking or even the day before. Put the chicken in the fridge to marinade while you prepare the vegetables.
Cut the peppers and onions into 1-inch square pieces and set aside. Cut ends off mushrooms and wash.
You can use metal or wooden skewers. I prefer to use the metal ones, as I know there is no chance of them catching on fire while cooking. If you do use the wooden ones, let them soak for about an hour before cooking.
Time to put the kebabs together. I like to start with a mushroom, then chicken, then peppers and onions and repeat until it is full and time to cap with the other mushroom. I usually will get 4 large pieces of chicken on each kebab, depending. Repeat this process for the remainder of your kebabs. When all set, put them back in to the glass dish which should have a little of the marinade still in it. Twirl the kebabs around in here a few times to give the veggies a chance to soak up some of the marinade.
Time to grill! I use a gas barbecue, but you can easily use charcoal or even bake these in the oven. If using a gas bbq, set it to a medium heat and let it heat up for a few minutes. Once hot, add the kebabs and let them cook for about 12 minutes per side. While they are cooking, brush them with the remainder of the marinade. Once cooked, they should have a charred look to them and the chicken no longer pink.
This is a hit for any barbecue or summer gathering. Goes wonderful with all green salads!
Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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