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Chicken Shish Ka bob Recipe
Shish Kabobs can be served as the appetizer, your main dish, as a side dish or a simple finger food; they fit in anywhere. They are made by skewering food items onto a stick made of wood or metal.
They can be prepared with a variety of meats, vegetable and/or fruit. The options are endless.
By strategically placing certain items up against their complimenting item can create a tasty flavor surprise.
Straight meat kabobs are an excellent appetizer when served with a complimentary red wine. Straight fruit or vegetable kabobs are a healthy exchange to straight meat kabobs.
Combining meat, fruits and vegetables is my favorite type of kabob. Chicken, shrimp, beef, fish, it’s really up to you or your guests preferences. For this recipe I chose chicken breasts for the meat, with pineapple chunks and cherry tomatoes.
I prefer kabobs on the barbeque, but baking will work fine also with this versatile dish.
- 4 Chicken Breasts, Cut into 1" squares
- 1 cup Fresh or Canned Pineapple, If fresh: cut into 1" squares
- 1 cup Cherry Tomatoes
- 12 Wood or Metal Skewers
Soak wood skewers for a half hour before using to help prevent the skewer from burning.
While the skewers are soaking this is a good time to prepare the chicken breasts and pineapple as directed. Place each ingredient in separate piles or bowls.
When skewering kabobs the end pieces should be one of the sturdier ingredients like meat or a dense vegetable like broccoli. Tomatoes, pineapples, and the like, don’t make good end pieces. Tomatoes breakdown when baked and easily fall off.
If you’re going to barbeque: Light the coals 20 minutes ahead of time. When the coals are red hot they are ready. If you’re using a gas grill......light it up and it’s ready, now that’s nice isn’t it.
If you plan on baking them, preheat the oven to 350 degrees.
Skewer Your Favorites
Load the Skewers
- When the skewers are done soaking: take one skewer and one ingredient, like a chunk of chicken. Skewer the item onto the sharp end of the skewer and slide it to about one inch of the other end. Choose another ingredient and skewer it onto the sharp end again and slide it down to the first piece you skewered. Continue this process until the skewer is full. Set it down and pick up another skewer that has been soaking and start the process over again until all the skewers are filled with your ingredients.
- With either type of grill spray the grill with pam or grease it in your preferred fashion (be careful! Pam is flammable and so is grease. Remove the grate to grease it.). Place the skewers on the grill. Turn every few minutes being careful not to break off the cherry tomatoes.
- If you choose to bake the kabobs in the oven: Place the skewered kabobs on a broiler pan or casserole dish. (Anything long wide and about half inch deep). Bake at 350 degrees for about twenty minutes will do the trick for beef, chicken or shrimp kabobs. Turn once after ten minutes. Fish kabobs should have time reduced to ten minutes, then check periodically for doneness when fish flakes easily.
The kabobs are good served over a bed of rice pilaf, wild rice or noodles. A side of garlic bread or warm french bread is an excellent compliment. Don't forget a salad with lots of fresh veges!