Chicken Kabobs

I have been craving these bad boys for a while, ever since Spring started actually. I've finally come around to making them. And I have to be honest, they were fab! They satiated my craving completely.

I did not grill them, although from the pics it looks like they were grilled, but in fact they were broiled in my oven. Yes, you can get these fab char marks from your oven if you experiment a bit. I have mixed thoughts on grilling poultry on the grill--some experts even say you should never really grill poultry on the grill because it does not cook evenly. The middle of the chicken might not get cooked through. I kind of agree with that statement. This broiling method I did in the oven came out great. It was my first time in the oven, normally I do the grill. I served these with baked sweet potatoes (I was going to do rice, but I'm not allowed rice on my diet unless it's brown rice and brown rice does not go with this dish.

Grilled Chicken Kabobs
Serves 4–6

Marinade
½ cup orange juice
½ cup pineapple juice
¼ - ½ cup olive oil
¼ cup freshly squeezed lime juice, (about 3 - 4 limes)
1/3 cup soy sauce
4 cloves garlic, crushed
2 ts honey or sugar
2 ts ground cumin
2 ts ground black pepper, or to taste

Note: you might have to adjust the above measurements according how much you are making.

Kabobs
4 - 6 skewers, 10- to 12-inch
Assorted vegetables cut into 1 1/2-inch pieces (zucchini, yellow squash, red and green bell peppers, red onion, cherry tomatoes, mushrooms
1 pounds boneless skinless chicken breast or thigh meat, cut into 1-inch pieces

To prepare the marinade: In a large bowl whisk together the orange juice, olive oil, lime juice, soy sauce, garlic, cumin and pepper until well blended. Set aside.

To marinate:
Use heavy duty plastic bags for marinating. Place all vegetables into one or two bags. Marinate all protein selections in separate bags. Divide the marinade equally among the bags, seal, and marinate in the refrigerator, turning the bag occasionally, for about 3 hours, or overnight.

Soak wooden skewers in water to cover for at least one hour before grilling.

Assemble the skewers as you like. I do piece of chicken, 2 or 3 pieces of veggie, then chicken, then 3 veggies, etc.. Throw away the marinade. Also, it’s good to wrap the ends of you skewers with foil before placing them on the grill. (I did not do this when I broiled in the oven).

Just before grilling I put salt & pepper (lightly) everything.

Grilling method:
Preheat the grill to 375°F (a medium-hot fire). Grill the chicken until just cooked through and slightly charred, turning often, about 8- 10 minutes.

Oven method:
Preheat the oven to 425 F. (mine was at 500 F). Arrange the skewers on a large rimmed nonstick baking sheet in a single layer. (I used the actual oven rack with a pan underneath to collect drippings; the poultry cooks better with nothing underneath. Cleanup was not that bad if you used a pan to collect drippings.)

Bake the chicken until just cooked through, about 10 - 15 minutes.
Transfer the skewers to a platter and serve.