**NOTE** Yes. You are looking at the kabab uncooked. Sadly, we ate them all before I could get a ‘cooked’ picture. What? They were too good. Couldn’t help it. 🙂
Summer means BBQ. BBQ means Kabab. Kabab means yum!! Not that long ago I was having a little summer get together with the Bunco group I’m in. I had no idea what to serve for these lovely ladies. I needed something that was easy, that would feed a lot (there was 12 of us), and that would taste fantastic. Inspiration hit and Kababs found itself on the menu. So glad that it did, too! These were delicious! Made with just a few ingredients and a bit of patience, these babies came together quickly and easily. That’s my kind of meal.
The Ingredients:
Chicken, cubed ( I used 1 bag of chicken tenderloins. You can adjust it to fit your family size or gathering)
1 can coconut milk (I used the ‘lite’ version)
1/3 cup soy sauce
2 (of each) red, orange and yellow pepper. Cut in big chunks
2 cans pineapple chunks, juice drained and reserved
1 package skewer sticks
1 onion, cut into chunk pieces
The How-to:
*place skewer sticks in water for at least an hour to help prevent burning while on the BBQ
*open the canned pineapple, drain the juice into a large bowl for marinating, place the pineapple chunks into a separate bowl.
*add the coconut milk, soy sauce to the reserved pineapple juice. Set aside.
*cut up chicken into chunks, about 1 inch thick. Place them in the coconut milk mixture to marinate. (over night is best, but if you don’t have that much time, at least 3 hours.)
*cut up peppers (1 1/2 inch size cubes) and place in another large bowl
*cut up onion and place in another bowl
(so basically, you have 1 huge bowl that the marinade and chicken are in. 1 bowl for the pineapple chunks, 1 bowl for the peppers and 1 bowl for the onions. For me, it just makes it easier to have things in separate bowls, but if you want to combine the veggies, go right ahead.)
When you’re ready to assemble:
*taking one skewer stick at a time, thread the chicken, pineapple, onion and peppers in an alternating pattern until the stick is full. (Make sure to leave about 1/2 inch between each bit of food and 1 inch on both ends of the stick.)
*place them over a baking dish or cookie sheet as the marinade will drip off the kababs
*turn your BBQ to medium high
*when it is hot enough, lower the heat to medium low
*place each kabab on the grill
*cook 3-5 minutes on each side
*after 20 minutes, check chicken to make sure it’s cooked all the way through. If so..you’re done. If not, keep it on the grill an additional few minutes until it is fully cooked.
Wa-lah!! This chicken kabab is super tender from marinating it overnight. The flavor is a subtle sweetness from the coconut milk and the pineapple juice. Mixed with the soy sauce..you have a delicious combination of flavors in your mouth. The peppers and onion add a nice crunch to finish it off.
The only thing that takes time is threading the chicken and veggies on the skewer stick. I have to admit, I am not a fan of doing this. However, it’s worth it. I promise. 🙂
Oh…and next time, I’ll be sure to get a ‘after’ picture…if we can wait that long before scarfing these down. 😀
Lemon Spandex 