Chicken Kebob’s

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Just a quick little chicken kebob recipe I keep losing and forgetting to put up here.

If you choose to let it rest in the marinade for 4 hours, or overnight, the taste will be well worth the wait. For now, let’s get this posted so I stop losing where I put it!

Chicken Kebobs and dip

This is more of a Thai dish but can be adapted to make it more like a mediteranin dish as well.
Print Recipe
Prep Time 30 minutes
Cook Time 4 minutes
Total Time 34 minutes
Cuisine Mediterranean, Thai
Servings 2 people
Calories 409 kcal

Equipment

  • 6-8 Kebobs Name them as you will, kebob or skewer (they are differnt though) many here will know them as Kebob's.
  • 1 Grill Alternatively bake in oven at 450 for 15 minutes or until they reach 165F degrees internally
  • 1 Bowl

Ingredients
  

  • 1 lbs Chicken breast Deli (fresh), not frozen
  • 4 tbsp Chopped cilantro Fresh is best, but you can use dried instead
  • 1 tsp Ground black pepper Freshly ground is best flavor
  • 2 Limes, juice only Optionally use lime juice
  • 1 tsp Sugar
  • 2 cl Garlic
  • 1 tbsp Vegatable oil

The Dip

  • 4.5 oz Rice vinegar
  • 2 tbsp Sugar
  • 1 ea Red chili deseeded and chopped Here you might use rehydrated red chili
  • 1 ea Shallot
  • 1 ea Cucumber, medium

Instructions
 

  • Cut the chicken breast and slice into 1" or 1/2" pieces. The size only depends on your preference.
  • Now grab your bowl and add the sliced chicken, seasonings, and oil. Mix them all in together until chicken is fully coated.
  • Now this is important, you can wait a minimum of 30 minutes before we add the chicken to the kebobs but, if you wait 4 hours, up to overnight, they will be so much better.
  • Once the marinade has had time to work you are ready to add the chicken to the kebobs.

Make the dip while we wait

  • Heat the sugar and rice vinegar in a small saucepan until dissolved.
  • Increase the heat to boil for a few minutes after it has dissovled and immediately remove it from the heat once it has reached a syrupy texture.
  • Stir in the chilli and shallot and let cool
  • Slice the cucumber into 1"-2" pieces and quarter or halve them. I find using medium or small cucumbers is better for this.

Cook the chicken kebobs

  • Cook them on a grill for up to 15 minutes or in the oven at 450 for about 15 minutes. Regardless of the method you choose make sure the internal temprature of your chicken is at least 165F degrees.

Notes

I keep losing my variations of this dish and I’ve been craving it for a week now.
So here is a quick post on it …
No, it’s just a nice dish that if you make it ahead is a really fast and simple meal. Just add some rice and it’ll be a complete meal.

Nutrition

Calories: 409kcalCarbohydrates: 22gProtein: 49gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 145mgSodium: 267mgPotassium: 934mgFiber: 2gSugar: 15gVitamin A: 166IUVitamin C: 24mgCalcium: 45mgIron: 1mg
Keyword chicken, kebob
Tried this recipe?Let us know how it was!

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