July 12, 2009

Chicken Shish Kabobs

Kabob, Kebob, Kabab, Kebab
- whatever you call it - it's good eating.

Turkish Kebab is normally mentioned using lamb as in shish kebabs. Kabab is associated with middle eastern (Iranian) grilled meats while kebab in many countries is actually fried meats. Then as you travel around different countries you come across the likes of: Kebabi, Kebap, Kewap and getting further away from the spelling you come across Gyros, Souvalkia, Satay, Sosatie and this one, Chislic. Confused? No need to be - it's all grilled meat. But closer to home, in Alabama and especially in Mobile - we say 'Shish Kabobs'.  

Chicken Shish Kabobs 
1/4 cup Wesson oil
1/2 cup soy sauce
2 tablespoons Worcestershire
1 tablespoon lemon juice
1 tablespoon brown sugar
2 tablespoons dry mustard
1/2 teaspoons salt
1 tablespoon black pepper
1 teaspoon chopped fresh parsley
3 garlic cloves -minced
1/4 cup dry white wine
1/3 cup lemon juice
4 large boneless chicken breast, cut into bite size pieces

Combine above ingredients and place into a large resealable bag. Refrigerate for 2 to 3 hours. Add any or all of the following the last hour. Button mushrooms, red or green bell peppers squares, cherry tomatoes, yellow squash slices, small pearl onions or pineapple chunks Place on wooden skewers (soaked for 5 hours), metal skewers or in the newfangled grilling baskets and grill over medium fire 4 to 7 minutes each side or until chicken is done.

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