- Guys, in today's video, we are going to make
some grilled chicken kabobs that are delicious,
super easy to assemble,
and I'm also going to share with you
tips on how to make sure your chicken cooks evenly,
all that good stuff.
So first things first,
I've made this awesome lemon marinade
which I'll leave it in the description box below
for you if that's of interest
to make your chicken super delicious.
And I'm going to place it in my zip bag right here.
And I could have had the chicken marinating already
and save you some time.
But I do want to share with you the tips
on how to cube your chicken breast so that they cook evenly.
You want to make sure
that you have thawed your chicken for sure
and I'm going to simply slice my chicken
into about almost an inch thick rounds like this.
So now that I have this chicken piece
like this or all of them,
I'm going to cube them.
And as you cube your chicken breasts,
you can just throw them in the marinade bag.
I should tell you that pieces of chicken
like this might take
15 to 18 minutes to cook
versus smaller ones like these, about 10.
So making sure
that all your chicken is cut the same size throughout
will ensure that all the kabobs come
out the grill at the same time.
Now in this case, what I'm going to do
is cut this piece of chicken in half,
so then they are all the same size.
All right guys, so now that my chicken has been cubed
and I have it in my marinade,
I'm going to zip it up
and distribute the marinade throughout my chicken pieces.
Now what's great about this quick lemon marinade
is that it only needs 20 minutes
to infuse my chicken with flavor.
So in the other 20 minutes I can prep my veggies
and I can soak my skewers by placing my skewers
in water and making sure they are nice
and wet before I thread my chicken and veggies through.
So the chicken's been marinating
in my fridge for 20 minutes.
All of my veggies are chopped
and my skewers have also been soaking.
So everything is ready.
I transfer my chicken into a bowl so you can see what
I'm doing clearly.
And I'm going to thread my veggie right through the middle.
I like to use a veggie at the end of my chicken kebabs.
Or you could also make these all chicken, both work.
And the key to keeping your chicken
right on the skewer
is to poke it right through the middle as well.
And let's add a couple zucchinis here.
More chicken, because
these are nice.
Some pieces are larger, but the thickness is the same.
So that's something to look out for.
My veggies are also chopped,
give or take the same size
so they also cook at the same time.
And as I thread my chicken and veggies through my skewer
I just place them on a baking sheet.
It makes it a lot easier to bring them outside.
I also have my grill already heating up,
medium to high heat.
That's about 375 to 400 degrees Fahrenheit.
So when I go out there, it's already nice and hot.
Now most grills that need to be greased
a little bit, you can do this
with some vegetable or olive oil
once the grill is hot.
And then you're going to place your kebabs directly
on the grill with the lid open.
That's because I want to sear the outsides.
And then after five minutes or so
I'm going to close the lid
and let them cook.
Halfway through the cooking time,
I'm going to flip them over by using some large tongs.
You're going to want to grab them
through the middle with the tongs
or use a metal spatula
to help you lift them off the grill
and then close your lid again
and wait the other half
of the cooking time
for your skewers to be ready.
You can use a meat thermometer to check the temperature
of your meat or chicken,
especially if you have these
really, really large pieces.
Those are gonna take a lot longer to cook
than grilling smaller pieces.
So little by little I'm removing all
of my skewers off the grill
onto my baking sheet.
Cover them in foil and let's bring them inside.
Let's check out these grilled chicken kabobs.
They are
perfectly grilled on the outside.
Cooked inside, the veggies are intact.
Make sure you check out this next video
for more grilling tips
and the recipe below.
See you next time.