“These are the best kebabs I have ever eaten.”
Such is the comment my husband made when he tasted these kebabs. This, coming from a man who LIVES for grilling in the summer, is truly a “noted for the record” remark.
The two things I did to make these a success were: 1) use chicken thigh meat, which holds up better and is moister than breast meat; and 2) have a really flavorful marinade with lime zest and not just juice. (Remember the experiment we did a while back? I am convinced that zest is the key to flavorful marinades!)
I like to cook my kebabs so that all the meat chunks are on skewers together, all the hearty vegetables are together, and all the fruits are together. This way, you can cook the skewers the perfect amount of time for each type of food.
Happy Summer Everyone!
3 green onions, chopped
1/4 cup vegetable oil
2 tablespoons brown sugar
1 serrano pepper (optional)
3 cloves garlic, chopped
Juice and zest of two limes
2 tablespoons orange juice concentrate
3 tablespoons jerk seasoning (or use ours)
1 teaspoon cayenne pepper sauce
1 teaspoon salt
Blend all ingredients in blender.
For chicken kebabs, add marinade to 2 – 3 pounds of chicken thigh meat which has been cut into 2 inch cubes. Marinate as follows: OPTION 1:Â Marinate on counter top for 30 minutes; OPTION 2: Marinate in refrigerator for at least 2 hours, up to 8 hours.
Skewer and grill!
— posted by Donna