Chicken Kabobs

I shared my Tzatziki (White Yogurt Sauce) recipe in a previous post. You know what goes great with it? Chicken Kabobs (Chicken Skewers, Chicken Souvlaki, etc). Here's how I make it!

Base:    6 skinless chicken breasts, cut into 1-inch cubes
              2 zucchinis, cut into 1/4-inch-thick slices (smaller or bigger depending on your personal perference)
              2 yellow squash, cut into 1/4-inch-thick slices (smaller or bigger depending on your personal perference)
              1/2 onion, cut into 1/2-inch squares (smaller or bigger depending on your personal perfernece)
Flavor: 1 tsp. crushed red pepper
              1 tsp. oregano
              1/2 tsp. ground thyme
              Salt and pepper to taste
              1 tbsp. oil
Heat:   Grill

1. Soak skewers
- Tip: submerge skewers in water for 30+ minutes to prevent skewers from burning on the grill.

2. Combine all ingredients in a large bowl and mix
- Tip: use a plastic glove so your bare hand(s) won't have to touch the raw and slimy chicken!

3. Assemble ingredients on skewers
- Have fun with it and assemble them in whatever order you desire.

4. Grill the food
- On medium-ish heat, cook covered for 3 minutes.
- Rotate, cover, and cook 3 minutes.
- Rotate, cover, and cook an additional 3 minutes, or until chicken is cooked through.

Suggestion: serve with pita, bread, or rice.
Suggestion: must try with Tzatziki Sauce. Try my Tzatziki recipe here

Have extra veggies? Cook them on the side, and lightly season with salt, pepper, and oil. Optional: add same seasoning used in the chicken mixture (these extra veggies were not mixed into the chicken).

* Notes: pre-assembled chicken kabobs are prevalent at most grocery stores. They offer the convenience of not having to do the prep work yourself. I agree that it's much easier to buy them already prepared, and only have to take care of the grilling part at home. However, whenever I see the pre-assembled chicken kabobs at stores, the discoloration of the meat and veggies make me wonder how long they have been sitting in the refridgerated display cases. On top of that, I can't recall ever seeing a customer buy them, which makes me wonder how long it takes to cycle out each pre-assembled batch. Home made ensures freshness and the flexibility to choose your own flavors and ingredients. Picture 1 reflects freshness. This is a dish where I would choose to do the prep work myself and forgo convenience for freshness.

* More Notes: I like my veggies tender. For that reason, I cut them smaller and thinner in comparsion to the size of the chicken. As always, I encourage you to change any part(s) of this recipe to reflect your personal preferences. If you fancy 3 full onions for this recipe, please fulfill your tummy's desire. Just don't deviate too much-- neglecting to soak your skewers will result in very blackened or burnt skewers. Whatever you do, make sure you have fun in your kitchen!

Watch a demo of the recipe and join me in my kitchen where everything is served with love.

♥ Yen

Asian Inspired Grilled Chicken (With a Hint of Coconut)

Chicken is the type of meat that my boyfriend and I purchase most frequently; chicken is the type of meat that I cook for us most often. I made this chicken dish the other day, and my boyfriend said it was the best chicken I've ever made him.

Soy sauce and brown sugar is a magical combination. I have used it many, many times to marinade chicken and pork. After marinading the meat, I love grilling them or cooking them in the oven. When I made it this particular time with the hint of coconut, it accentuated the magical soy sauce + brown sugar combination. It immediately became my boyfriend's favorite chicken recipe!

Base:   5 skinless and boneless chicken thighs

Flavor: 2.5 - 3 tbsp. soy sauce

            3 tbsp. brown sugar (not firmly packed)

            1 tsp. powdered garlic

            1 tsp. white wine vinegar

            1 tbsp. coconut oil

            3 - 4 tbsp. coconut flakes (optional)

            A pinch of salt and pepper

Heat:   Grill

1. Mix the soy sauce, brown sugar, powered garlic, white wine vinegar, coconut oil, salt, and pepper together

- Tip: marinade in a large zip-lock bag to save yourself from having to wash a messy, oily, raw-meat touched bowl/plate/dish!

- Ingredients may be mixed prior to pouring into the zip-lock bag, or mixed after the fact.

- You want to mix all the ingredients together before adding the chicken to prevent the coconut oil from solidifying when it comes in contact with the cold chicken.

2. Add the chicken 

- Mix the chicken around a few times to ensure even coating.

- Let the chicken marinade for at least 3.5 hours.

- I like to first place the zip-locked package on a plate, then into the fridge.

3. Grill the chicken on medium heat

- Tip: line the rack on the grill with aluminum foil (when excessive fat from meat drips down the rack, big flames erode and the grill gets really smokey... not very pleasant when grilling on the porch AND your neighbor's porch is three feet away).

- Cook (covered) on the grill for a few minutes on each side.

- Half way through, sprinkle some coconut flakes if desired.

- Cook a few more minutes until thorough.

4. Chop, plate, and eat!

- Garnish with coconut flakes if desired.

- Tastes great with rice!

The soy sauce gives this chicken an Asian flair to it, but only to an extent. The hint of coconut is subtle, but tasteful, and not overpowering. Marinading is easy; deliberating what to use in the marinade is the tough decision. Try this simple chicken marinade and deliberate no further!

Watch my video and join me in my kitchen where everything is served with love.

♥ Yen