Grilled Chicken Kabobs - July 23rd 2011

Grilled Chicken Kebabs
Makes eight kebabs (four servings)

Although white breast meat can be used, juicier, more flavorful, dark thigh meat is preferable for these kebabs. Whichever you choose, do not mix white and dark meat on the same skewer, since they cook at slightly different rates.

Cut peeled eggplant and onions into 1/2-inch cubes and zucchini into 1/2-inch rounds. Button mushrooms can be skewered whole, but portobello caps should be cut into 1/2-inch chunks. Seeded bell peppers work best as inch-wide wedges, peeled shallots can be skewered whole. Apples and pears should be cored and cut into 1-inch cubes, peaches pitted and cut into six sections pineapples peeled, cored, and cut into 1-inch cubes.


For Garlic Herb Marinade
1/2 cup olive oil
6 small garlic cloves, minced (about 2 tablespoons)
1/4 cup snipped chives, minced fresh basil, parsley, tarragon, oregano,
cilantro, or mint leaves or 2 tablespoons minced fresh thyme or rosemary
1 teaspoon salt
Ground black pepper to taste

For Chicken:
1-1/2 pounds skinless boneless chicken breasts or thighs, cut
into 1- to 1-1/2-inch chunks
3 cups vegetables and/or fruit, prepared according to above directions
2 tablespoons olive oil to coat vegetables and fruit
Salt and ground black pepper for vegetables and fruit

1. Whisk all marinade ingredients in small bowl.

2. Mix marinade and chicken in gallon-sized zipper-lock plastic bag; seal bag, and refrigerate, turning once or twice, until chicken has marinated fully, at least 3 and up to 24 hours.

3. Build a medium-low fire in grill (you can hold your hand 5 inches above grill surface for 5 seconds).

4. Meanwhile, lightly coat vegetables and/or fruit by tossing in medium bowl with oil and salt and pepper to taste.

5. Remove chicken chunks from bag; discard marinade. Thread a portion of chicken and vegetables and/or fruit onto 8 sets of double skewers. Grill, turning each kebab one quarter turn every 2 minutes, until chicken and vegetables and/or fruit are lightly browned and meat is fully cooked, about 8 minutes total for white meat and 9 minutes total for dark meat. Check for doneness by cutting into one piece when it looks opaque on all sides. Remove kebabs from grill when there is no pink at the center. Serve immediately.