Saturday, 29 November 2014

Marinaded Chicken Kebabs

Kebabs over the campfire are always yummy, but they can be a hassle to turn over when you are leaning over the fire. We did these on our cast iron BBQ plate which helped, but you still need to be careful. As these had onion, mushroom, capsicum & pineapple on them we just served ours with some corn cobs wrapped in foil & roasted over the coals. 


For the marinade & chicken
- 2 large chicken breasts
- 1 tablespoon each of soy sauce, oil & sweet chilli sauce
- 2 tablespoons of BBQ sauce 
- 1/2 teaspoon each of ground cumin, garlic powder, all purpose seasoning, chilli flakes & salt

For the kebabs
- 1 red onion cut into wedges
- 1 capsicum cut into pieces
- 1 tin of pineapple slices cut into large pieces
- 10 mushrooms halved
- 4 rashers of bacon cut into pieces

- cut the chicken breast up into large bite sized pieces

- combine all marinade ingredients in a freezer or snap lock bag
- add the chicken & toss to combine
- allow to marinate for as long as you can, minimum 30 mins, 2 hours is good or overnight is great

When ready to assemble
- cut all of your veggies & bacon to size

- thread marinaded chicken & veggies onto skewers, with your choice of combination & amount of each, I usually aim for at least 3 pieces of chicken per skewer

Cook on a BBQ plate over medium coals & flames. You want the kebabs to initially sear, but then cook over a medium heat until cooked through, turning often. They take about 10-12 minutes. 

Serve with your choice of sides or just simply as they are. Leftovers make great wraps the next day. Remove the skewers & place meat & veggies on a wrap with grated cheese & sweet chilli sauce & toast. Yum. 

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