First, I had to look up the spelling because I thought it was kabob and then maybe kebob but nope…see the reference.
Now, on to the recipe…
Soak 8-10 bamboo skewers in water for at least 30 minutes. This will prevent them from burning up while grilling. You can also use metal skewers if you have them. I don’t.
You’ll need to cut up some boneless chicken breasts into cubes. I used two pretty big breasts (terminology you will never see used to describe me) and I cut them up and set them aside. I then cut up peppers, red, green and yellow, into pieces about the size or a bit larger than the cubed chicken and set that aside, as well. You might also want to add pineapple. I didn’t this time, but I have and it’s so good!
I had an extra chicken breast. For some added variation and avoiding trying to figure out what I’d do with just one chicken breast, I sliced it, thinly, lengthwise and put the slices on skewers. I grilled them and glazed them alongside the kebabs. These were a bigger hit with my kids than the kebabs!
First time I made this recipe (as shown), it was enough to glaze the kebabs, but not enough to serve with the rice I serve along with the kebabs, so I double the recipe for that purpose.
For the glaze:
2 T EVOO
1 T orange zest
1 1/2 T ground ginger (you could use fresh grated)
1 clove garlic, minced
1/4 c vinegar
1 T soy sauce
2 T teriyaki (you could omit this and up the soy sauce to 3 T)
2 T sugar
2 T orange marmalade (if you don’t want chunks or orange, run through processor first)
1 T orange juice
1 T honey
1/4 t ground or crushed red pepper (optional and to taste)
Toasted sesame seeds (yes, those
sesame seeds). Set aside for final garnish.
In a saucepan, heat oil to medium-low and add first three ingredients, saute for about 2 mins, stirring often. Add the rest of the ingredients, except the sesame seeds. Cook, stirring occasionally until the sauce thickens, about 4-5 mins. Set aside and prepare kebabs.
On each skewer, alternate the chicken cubes, peppers and pineapple. For the sliced chicken, I weave them onto each skewer.
I used a stove top grill, only because it was too cold (and I was too lazy) to heat up the outdoor grill.
Brush the grill, very well, with oil. Heat to medium and place your skewers on the grill. Grill each side for 3-4 minutes on each side until chicken is no longer pink in center or temperature is at least 160°. Same with the chicken skewers.
Here’s a tip, if you are unsure of the doneness, you can remove them from the grill and place them in the oven at 350° for 10-15mins.
Either way, once they are done, brush with the glaze. Don’t glaze them while they are cooking, wait until the last minute or so of grilling (or in the oven). The glaze will burn.
Remove and place on platter and sprinkle with sesame seeds. The seeds will stick so nicely to the glaze, creating such a great presentation.
Serve with rice and extra glaze.