Chicken Kabobs - 2 |
Course : Grilling
Source: Rob Kenney, Columbia, Missouri
Serves: 4 |
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Ingredients:
2 whole chicken breasts -- ( |
12 ounces favorite beer |
6 pieces veggies -- zucchini squash, mushrooms, cherry tomatoes, cucumbers, onions, etc. |
1/4 cup favorite spices (lemon pepper, garlic, oregano, and rosemary) |
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Preparation / Directions:
Cover chicken with beer and add spices to taste (beer acts like a brine), and let soak for at least two hours. Rinse off and pat chicken dry. Cut chicken into kabob sized pieces.
Cover lightly with olive or vegetable oil and cover again with spices of choice. Cut veggies, and make kabobs (alternate veggie and chicken).
I find it works best to begin and end each kabob with onion (it hold together better). Sprinkle kabobs with spices and put on grill. Turn every couple of minutes and continue to sprinkle on spices (I only use lemon pepper and garlic at this point because they smell great when they fall into the coals).
When done, eat or sprinkle with parmesan cheese and eat.
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