At our house we really enjoy kebabs! This recipe is a crowd pleaser as the flavour is teriyaki-like and BBQ marinated chicken is a winner every time.
Marinating – Wet & Dry
At Aprons On People, we love marinades and rubs! Marinating is a way to increase the flavor and tenderize your meat prior to cooking.
First, let’s look at Wet Marinades
These marinades use the process of soaking meat in seasoned liquid to add flavor and tenderize the cut of meat.
Some marinades are simple blends of herbs, seasonings, and liquids whereas others are cooked marinades, made from wine and fruits. When wine is used in marinating, the rule of thumb is to use white wine for white meats and red wine for red meats.
Delicate meats, such as fish, require mild marinades however beef and chicken require stronger marinades. Likewise, meats such as fish require less time to marinate fully, however beef, chicken and lamb require more time to marinate.
It is recommended that while meats marinate, they need to be turned occasionally to ensure all meat is covered in marinade fully.
Now, let’s look at Dry Rubs
Rubbing herbs and spices into the surface of meat, poultry and fish is another way to increase flavor. These rubs may include sugar and salt, both draw moisture out of the meat. Dry marinating can become a form of curing meat. Meat that has been rubbed with herb and spice blends can be placed on a rack to allow juices to be released during this type of marinating process.
Ingredients
- Garlic, minced (1 clove)
- Vegetable oil (1/4 cup)
- Honey (1/3 cup)
- Soy sauce (1/3 cup)
- Black pepper (1/2 tsp)
Instructions
Next, gather a small mixing bowl, a whisk, a spatula and shallow baking dish.
In the small mixing bowl, add all listed ingredients and whisk together. Set aside.
If using wooden skewers, place them in the shallow glass pan and allow them to soak in water for 30 minutes or so to reduce the flammability of them.
On a cutting board, cut your grilling vegetables of choice (such as sweet peppers, onions, small tomatoes, mushrooms) and cube the chicken breasts.
IF YOU ENJOYED THIS RECIPE, HERE ARE SOME OTHERS YOU’LL LOVE
The Best Steak Marinade – increase the flavor and tenderize your meat prior to grilling with this marinade
Chicken Chipotle Fajita Spice Mix – This spice mix can be made before you are ready to prepare your chicken fajitas OR you can make it up in a larger batch and save it for later!
Turkish Yogurt Marinade for Chicken – (coming soon!)
Lone Star Brisket Rub – (coming soon!)
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The Best Chicken Kebab Marinade – Get your ApronsOnPeople.com
Get your ApronsOnPeople.com and prepare "The Best Chicken Kebab Marinade"! Marinating in these ingredients creates a teriyaki-like tasting kebab. Around here, we love kebabs – they're tasty, fun and perfect for grilling. Enjoy!
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- 1 clove garlic, minced
- 1/4 cup vegetable oil
- 1/3 cup honey
- 1/3 cup soy sauce
- 1/2 tsp black pepper
In a small bowl, stir together the listed ingredients to create the marinade & set aside
Cube raw chicken and desired veggies and assemble on skewers
Place the skewers side-by-side into a shallow pan such as a 9" x 13" glass baking dish
Pour the contents of the bowl onto the skewers and cover with a plastic wrap to seal
Carefully place the glass baking dish into the refrigerator for 8 hours to overnight
If you desire, you can rotate your skewers occasionally to ensure all skewers have been coated evenly
You will need chicken breasts and your choice of vegetables (and skewers!) for this recipe. We have marinated the meat two different ways. Pick your favourite:
- Submerge the bite sized chunks of chicken breasts in the marinade, cover and refrigerate for 8 hours or overnight. Feed the breast pieces onto a skewer with your favourite grilling veggies.
- Pierce the bite sized chunks of chicken breasts and your choice of favourite grilling veggies with a skewer and place carefully in a shallow pan. Carefully pour the marinade over the skewers to ensure coverage of all contents. Rotate the skewers several times to ensure all sides come into contact with marinade for best taste.
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