Memorial Day Weekend Recipe: Chicken Kebabs
Chicken is delicious over the grill no matter which way you cook it: over direct heat for pieces like wings and thighs, or indirect for the whole chicken. Spice rubs can amp up the flavor, and sauces can complement the chicken too. But if you’re looking for something new to try this Memorial Day weekend, we’ve got a delicious recipe for chicken kebabs from the chefs of our Master French Cuisine cooking vacation. This recipe has some oriental flair that will add some wonderful flavors to your barbecue spread.
While this recipe can be cooked on a stovetop too, cooking it on a grill adds another level of smokiness and tender flavor. To make these kebabs, be sure to use large kebab sticks that have been soaked in water (if they’re wooden sticks, of course). The chef also recommends making sure to cut the chicken and peppers into larger chunks than you would have if you were making this recipe on the stove.
One last tip: if it sticks to the grill, don’t turn the kebabs! They’re not ready to be flipped… as long as you’ve adequately cleaned and oiled the grill grates before starting to cook.
Makes 8 kebabs
- 1 large chicken breast
- 1/2 of a red pepper
- 1 tablespoon olive oil
- 8 kebab sticks
- 1 tablespoon rice water vinegar
- 1 tablespoon rice wine vinegar
- 3 drops sesame oil
- 1/2 tablespoon oyster sauce
- 1 tablespoon clear honey
- 1/2 tablespoon fish sauce
- 1/4 teaspoon fresh ginger, chopped
- 1/4 teaspoon crushed garlic
Directions 1. Start by removing the skin from the chicken, and then cut into large cubes.
2. Remove the seeds from the red pepper, and chop into squares too.
3. Now it’s time to warm up the marinade ingredients using a sauce pan on a stove. Put all ingredients in the pan (except the kebab ingredients). Warm it gently to incorporate the ingredients, and then remove the marinade from the stove.
4. Put the uncooked peppers and chickens onto the kebab sticks, and be careful to put the same amount on each kebab.
5. Put the kebabs into a bowl, and then pour the marinade over it. Mix it well to ensure the kebabs are covered, and then cover with plastic wrap/cling film. Put the bowl in the fridge to cool it, for a minimum of 4 hours.
6. Clean the grill and brush it with olive oil. (You can also do this on a cast iron pan over the grill).
7. Once the grill is ready, cook the kebabs, turning them regularly as they will cook fast!
For more fabulous recipes taught in a professional cooking school environment, come visit Master French Cuisine. Our 5-night intermarry includes all meals, as well as daily hands-on classes in a fun environment.
By Liz Hall
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