Best Chicken Kabob Recipes

JUJEH KABOB (PERSIAN CHICKEN KABOBS)

Steps:

• Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
• Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

CHELO KABOB (PERSIAN RICE WITH CHICKEN KABOB)

Steps:

• Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
• Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
• Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
• Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
• Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.

GROUND CHICKEN KABOB

Steps:

• Add chicken, turmeric, salt, saffron mixture, peppers, garlic, onions, jalapeno, parsley and mint to a mixing bowl and mix well by hand. Add to a food processor and blend until the mixture gains a paste-like consistency, about 2 minutes.
• Wet hands with water so chicken mixture does not stick to your hands. Take a 5-ounce scoop of the chicken mixture and roll it into a cylindrical or oblong shape by pressing it together. Thread a skewer through the mixture. Repeat with the remaining mixture.
• Preheat a grill or broiler. Grill kebabs for about 3 minutes on each side or broil for 4 minutes on each side.

JOOJEH KABOB (PERSIAN STYLE GRILLED CHICKEN)

Steps:

• Mix all ingredients in a bowl and let chicken sit in marinade for up to one day before grilling, preferably on a charcoal grill.
• Grill until juices from chicken run clear when chicken is pierced with knife.

CHICKEN SHISH KABOB WITH PINEAPPLE SAUCE

Steps:

• Mix together all the ingredients for the marinade.
• Marinate the meat for at least 2 hours in the refrigerator.
• Put the cubes of meat on the skewers, alternating with the peppers, onions, and mushrooms.
• Grill on the BBQ or in the oven at 350F for about 20 minutes.
• Mix all the ingredients for the sauce and bring to a boil for a few minutes until it starts to thicken a little.
• Serve with rice.

CHICKEN FAJITA KABOB

Steps:

• Mix juices, oil and spices in large plastic food storage bag. Add chicken cubes; seal bag. Massage bag to coat chicken. Refrigerate 4 hours or overnight to marinate.
• Heat grill. Thread chicken, onion and bell peppers onto skewers. Grill about 10 minutes until chicken is cooked through, turning as needed for even browning.
• Serve with squeeze of fresh lime and garnish with cilantro.

JUJEH KABOB (PERSIAN CHICKEN KABOB)

Steps:

• 1. In a large bowl, combine half the saffron water and the lime juice, olive oil, onions, garlic, orange zest, yogurt, salt, and pepper. Beat well with a fork. Add the pieces of chicken and toss well with marinade. Cover and marinate for at least 8 hours and up to 2 days in the refrigerator. Turn the chicken twice during this period.
• 2. Start a bed of charcoal 30 minutes before you want to cook and let it burn until the coals glow evenly. (You can use a hair dryer to speed up the process.) Otherwise, preheat the oven broiler.
• 3. Skewer the tomatoes, breast meat, onto different skewers (they require different cooking times).
• 4. For the baste: Add the juice of 1 lime and the remaining saffron water to the melted butter. Add 1/2 teaspoon salt and 1/2 teaspoon pepper. Mix well and set aside. Paint the tomato and chicken with the basting mixture. Grill the chicken and tomatoes 8 to 15 minutes, until done. Turn frequently and baste occasionally. The chicken is done when the juice that runs out is yellow rather than pink.
• 5. To serve: Spread a whole lavash bread on a serving platter. Paint the chicken with the baste mixture. Remove the grilled chicken from skewers and arrange the pieces on the bread. Garnish with lime juice and sprigs of parsley. Cover the platter with more bread.
• 6. Note: You may broil the chicken pieces in a broiler pan for 10 minutes on each side. During the cooking the door of the broiler should be shut. In this way the broiled chicken will be tender. There is no need to spear chicken pieces onto skewers.

CHICKEN KABOB DIPPERS

Steps:

• Heat grill to medium-high heat.
• Thread chicken onto skewers alternately with the vegetables.
• Grill 6 to 8 min. or until chicken is done and vegetables are crisp-tender, turning frequently.
• Meanwhile, mix mayo and barbecue sauce until blended. Serve as a dip with the kabobs.

LEBANESE STYLE SHISH TAWOOK CHICKEN KABOB RECIPE

Steps:

• Mix all ingredients well together while rubbing the chicken Place in a container, cover, and let rest/marinate in the fridge for at least 4 hours Skewer the chicken right before grilling Grill on medium heat for 12-18 minutes maximum As soon as you remove them from the grill, place them in a big warm pot, replace the lid tightly, and let rest for 8-10 minutes - this helps the chicken become more moist (this step is optional) Spread 1 teaspoon of our garlic paste along the diameter of a pita bread, add some salted cucumber pickles, french fries, grilled tomatoes or peppers (optional), the grilled chicken shish tawook, roll as in a burrito and enjoy. You could also toast the sandwich roll through a panini grill for 2-3 minutes.

CHICKEN KABOB SALAD

Steps:

• For the kebabs:
• Slice chicken thinly.
• Cut the baguette into 1/2-inch rounds.
• Cut the sausage links up into chunks,(half them) alternating cuts at 45 degree angles for nice triangular shapes.
• Take the skewers 2 at a time and begin threading the components alternately.
• Start with a piece of bread, chicken, bay leaf, sausage, and bread; repeat this 3 times to fill the skewers, ending with bread.
• I put these back in the refrigerator for 1 hour and continued as follows.
• Lay the prepared kabobs out on your board and drizzle liberally with extra-virgin olive oil.
• Squeeze the lemon juice all over and season well with salt and freshly ground black pepper.
• Place the prepared kabobs onto preheated grill and cook for about 7 to 10 minutes per side, or until cooked through.
• While kabobs are roasting you can prepare the salad.
• In a blender combine the anchovies, garlic, lemon juice, egg yolks and grated Parmesan. Pulse a couple of times to combine, then add the water and blend again. With the motor running, gradually pour the oil through the feed tube and continue to blend until emulsified. Season, to taste, with salt and some freshly ground black pepper.
• In a large mixing bowl add the chopped romaine.
• When the kabobs are done, remove from the gill and slide the kabob components off the skewers directly into the bowl. Add some dressing and gently toss to combine.
• To plate, garnish with parsley leaves, shaved Parmesan and fresh lemon wedges.

CHICKEN SHISH KABOB

Steps:

• Whisk the olive oil, lemon juice, vinegar, herb seasoning, salt, and pepper together in a large bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
• Soak wooden skewers in water for about 30 minutes before use. Preheat an outdoor grill for medium-high heat; lightly oil the grate. If using a stove top grill, you do not need to soak the skewers.
• Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
• Cook the skewers on the preheated grill, turning occasionally until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes. Transfer to a plate and drizzle some white balsamic vinegar on top if desired

CHICKEN KABOB MARINADE

Steps:

• In a bowl mix together the oil with soy sauce, teriakyi sauce, honey, lemon juice, garlic slices, black pepper and cayenne. Place the chicken cubes in the bowl and toss to coat with the marinade. Cover and chill for 4 hours. Remove the chicken from the marinade. Pour marinade into a saucepan then remove the garlic slices and discard; boil for 10 minutes over medium-low heat (start timing the 10 minutes after boiling starts). Thread the chicken onto wooden skewers that have been soaked in cold water for 30 minutes. Place the skewers on a grill and cook for 18-20 minutes or until the chicken is cooked through, basting with cooked marinade during the last 10-12 minutes of cooking.

GRILLED CHICKEN KABOB CAESAR SALAD

Steps:

• Heat coals or gas grill for direct heat. Thread chicken, onions and bell pepper alternately on each of four 10-inch metal skewers, leaving space between each piece. Reserve 1/2 cup of the dressing for serving. Brush skewers with remaining 1/4 cup dressing.
• Cover and grill kabobs 4 to 6 inches from medium heat 10 to 12 minutes or until chicken is no longer pink in center.
• Arrange kabobs on romaine; top with croutons and cheese. Serve with reserved 1/2 cup dressing.

CHICKEN KABOB

Steps:

• Soak the skewers in water for 30 minutes. In shallow glass or plastic dish or resealable food-storage plastic bag, mix onion, garlic, parsley, paprika, pepper flakes, cumin, salt, 2 tablespoons of the olive oil and lemon juice. Add chicken; turning to coat with marinade. Cover dish or seal bag; refrigerate, turning chicken occasionally, at least 1 hour to marinate.
• Heat gas or charcoal grill. Thread chicken and bell pepper pieces on skewers.
• Place kabobs on grill over medium heat. Cook 9 to 11 minutes, turning occasionally; brushing with remaining 2 tablespoons oil, until chicken is no longer pink in center.

GRILLED PINEAPPLE-CHICKEN KABOB PACKETS

Steps:

• Heat gas or charcoal grill. In small bowl, stir together pineapple preserves, brown sugar, soy sauce and crushed red pepper.
• Cut 4 (24x12-inch) sheets of heavy-duty foil. Divide chicken, bell peppers, pineapple chunks and pineapple preserves mixture among foil sheets. Sprinkle with salt. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.
• Place packets on grill over medium heat. Cover grill; cook 6 minutes. Using tongs, carefully turn packets over, taking care not to puncture foil. Cook 10 to 12 minutes longer or until chicken is no longer pink in center and vegetables are crisp-tender.