How to Make Chicken Kabobs
Since the early 50's, when portable grills first came available, people
have been in favor of the backyard barbecue.
The shish kabob idea which we borrowed from the Middle East is easy to grill
and prepare, and a delight to serve.
Serve on beds of rice for an easy, delicious summer-time or anytime meal.
Ingredients to make chicken kabobs;
6-chicken breast halves, skinned and boneless
1-cup dry white wine
2-tablespoons vegetable oil
1-teaspoon rosemary, crushed
2-cloves garlic, minced
2-1/2-cups chicken broth
1-medium yellow squash, cut in 1/2-inch slices
1-medium zucchini squash, cut in 1/2-inch slices
1-large green, red, or yellow bell pepper, cut into 1-inch squares
(or use a combo of all 3 for more color)
1-cup mushroom caps
2-tablespoons chopped green onions
Cut chicken into 1-1/2-inch cubes and place in a large bowl. Add
paprika and stir to coat.
Combine the wine, oil, rosemary and garlic; pour over the chicken.
Marinate for 1 hour.
About 30 minutes before serving, bring chicken broth to a boil in a medium saucepan.
Stir in the rice. Cover and simmer for 20-minutes.
In the meantime, thread the chicken onto the skewers alternating the other vegetables.
Brush with the marinade.
Cook on the grill for about 8 to 10 minutes, or until chicken is cooked through.
Turn once and baste with marinade while grilling.
Remove the rice from the heat and let stand for 5 minutes or until all liquid
is absorbed. Stir in the green onions.
To serve, arrange chicken kabobs over beds of hot rice.
Makes 6 servings.
Can also serve chicken kabobs over noodles.