Sunday, May 12, 2013

Chicken Shish Kabob Saget (with grilled Corn on the Kobe Bryant)

This is what you get.

Chicken Shish Kabobs

I know not everyone has a grill, but this is what we were hungry for. Don't despair! We'll have something good for you non-grill-owners soon.

Prep Time: ~20 min
You have to marinate the chicken first, which can be anywhere between 1.5 hours to overnight. We went with overnight.

Cook Time: ~30 min
It depends on how hot the grill is. It's better to check that your chicken isn't still pink inside.

This is what you start with.


  • 1 lb boneless, skinless chicken breast
  • 1/2 bottle of BBQ sauce (we like sweet baby rays)
  • 3 cloves of garlic
  • 1/2 jalapeno pepper
  • 3 onions
  • 1 red pepper
  • 1 green pepper
  • 1 box of cherry tomatoes
  • 1/2 pineapple
  • 3 ears of corn
  • 15 skewers
  • Corn! As much as you want to eat.


The marinade first. You can make your own BBQ sauce if you want, but we didn't. Just mince up the jalapeno and the three cloves of garlic and put them and the BBQ sauce in a bag or a plastic container with the chicken. It's better to cut up the chicken into cubes before you marinate it, that way more of the marinade gets all over it. Delicious. Let the chicken marinate in the fridge, it won't go any faster if you leave it out. You can cook it after just an hour and a half, but it gets better overnight.

This is what they look like cut up...

Whenever you're ready, cut the other stuff up (not the cherry tomatoes though!). The peppers should end up as about 1.5 - 2 inch squares. It's really easy to cut the bottoms off and then cut down towards the top. The onions you can just quarter if they aren't too big. Obviously you remove the outside of the pineapple, but the middle is also not really edible.

Almost there...
Now skewer everything and stack the kebabs on a plate. Drizzle any marinade you have left over the pile. This is also a good time to husk the corn. There are a lot of ways to grill corn, but we covered it in olive oil and rubbed salt and pepper all over them.

Put all the skewers on the grill with the corn. Gas grills are more convenient because you can pretty much start cooking right away. Charcoal grills take longer to heat up (and cool down) but they also give the food a smokier taste that gas grills just can't match. We use a gas grill because it was here when we moved in. The kebabs still came out awesome.

Leave the kebabs on the grill and turn them a couple of times. People tend to turn stuff on the grill a lot, but as long as they don't burn it's better to just turn them every 10 minutes or so. The corn needs to be turned a little more so that it gets cooked all over. It'll get a little blackened if you cook them straight on the grill. Don't worry about that, it's the best part.

That's what's cookin', good lookin'.
That's pretty much it. We have a ton of leftovers, this recipe serves like 4-6 people. If you've got a bunch left, maybe you should make an omelette with it? Or you could wrap it all in a fried tortilla with some cheese and salsa and call it a fajita, up to you. We'll be adding a new recipe soon, stay tuned!


1 comment:

  1. That looks wonderful, and very familiar, except for the pineapple. Could even do that here in Nepal.