Wednesday, 8 July 2015

BBQ Chicken Kebabs

  These kebabs are simply the best!! Moist and flavourful, everything a kebab should be. My family told me they were definitely "Blog Worthy". This recipe makes 7, 12 inch kebabs. I served them with stuffed potatoes and a tossed salad.


BBQ Chicken Kebabs

Barbecue Sauce:

1⁄2 cup Ketchup

1⁄4 cup molasses

2 tablespoons onions grated

2 tablespoons Worcestershire sauce

2 tablespoons Dijon mustard

2 tablespoons cider vinegar

1 tablespoon brown sugar


2lbs boneless, skinless chicken thighs, cut into 1-inch cubes

2 teaspoons Kosher salt

2 ½ Tablespoons paprika

4 teaspoons granulated sugar

3 slices uncooked bacon, cut into 1/2-inch pieces

12 inch metal skewers or wood


Combine all of the ingredients in a small saucepan. Set over medium heat and bring to a simmer. Cook, stirring occasionally, for about 10 minutes or until the sauce thickens and reduces to about 1 cup.
Set aside 1/2 cup of the sauce to serve with the cooked chicken, the other 1/2 cup is for brushing the kebabs.

Directions For Marinating the Chicken:

Mix the paprika, sugar and salt together in a small bowl.

Add the bacon to your food processor and pulse until the bacon becomes a smooth paste, about 30-45 seconds, scraping down the sides of the bowl once or twice.

Combine the chicken, spice mixture and bacon paste in a large bowl or Ziploc bag and use your hands to mix and coat the chicken evenly. Put in the refrigerator for a couple of hours.

Thread the chicken onto the skewers.

Heat grill and get it nice and hot. Clean and oil the cooking grate.Turn heat to medium.

Place the kebabs over the hot burner, and grill (covered), giving them a quarter turn every 2 minutes, until browned and slightly charred on all sides, about 8 minutes.

If a flare-up occurs, just move the kebabs to the cool side of the grill temporarily.

Brush one side of the kebabs with about 1/4 cup sauce then flip and cook until the sauce browns a bit, about 1 minute.

Brush the other side with the remaining 1/4 cup sauce, flip and cook until brown, about 1 more minute. The chicken should register 160 F on an instant read thermometer.

Transfer the kebabs to a platter and let rest for 5 minutes before serving with 1/2 cup reserved sauce.
Print Recipe:BBQ Chicken Kebabs

In a saucepan combine sauce ingredients.

Over medium heat simmer sauce for about 10 minutes until it reduces and thickens. Sauce is finished when it reduces down to about a cup.

Remove sauce from pan. You can use half the sauce for basting and half for dipping .
Combine spices in a small bowl.

Cut thigh meat into approximately 1 inch pieces.

Place the chicken into a large Ziploc bag or a large bowl.

Cut up bacon into smaller pieces and place in a food processor until it becomes pasty.

Place spices and bacon into the chicken bag or bowl.

Massage all the spice and bacon into the chicken.

You can thread onto skewers now if you want but I left my chicken in the fridge to marinate for a couple of hours.

thread chicken pieces onto skewers. Try and catch all the hanging little pieces of meat and skewer them well.
Place on a heated greased grill. We actually moved the skewers to the top shelf so they wouldn't burn. They cook so nice up there.

Turn the skewers every few minutes.

When the meat is almost done cooking. Bast with the sauce.
Transfer to a plate and let rest for a few minutes.

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