Barbecue Chicken Kabobs

I discovered early in life that I was allergic to some forms of tomato acid. That meant that I avoided barbecue sauce for the most part. Growing up in California, there weren't an abundance of barbecue joints around town. Mostly Mexican places where I lived. So it wasn't a huge deal.

Now that I'm living in South Carolina with a barbecue-eatin' man, it's kind of a problem. Luckily, my allergy passed, and I am well again.

It occurred to me yesterday that I haven't cooked in about 6 years, or, in normal people's terms, 8 days. I just haven't. I bought sandwich meat and cereal and bid my husband good luck. It was time to get back to work, and barbecue seemed like the best choice.

Now I'm not suggesting you go hard-core barbecue here. Maybe another day, when there's no laundry to do and no kitchen to sweep and no bath to take and no hair to be straightened and no dust in my house. On that day, I will make legitimate, Foot-Network-type barbecue. Or maybe I'll just read.

This is a super-quick fix for your barbecue needs. There's no reason to get a $5,000 outdoor furnace to smoke the hog in. We can satisfy your craving for barbecue with kabobs. Now, Tim insists that these are not kabobs. "With kabobs, you have to put other stuff on it, like baby corn, or peppers." Sure, you can do that. But you know what? If I ever have to put something on a stick, I dub that a kabob.

I served this with my mom's loaded mashed potatoes and some corn on the cob. 20 minutes, max.

Marinade Ingredients:
  • 2 tablespoons vegetable oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1 teaspoon vinegar
  • 1/2 tablespoon fresh parsley, chopped
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder

Chicken Ingredients:
  • 3-4 boneless skinless chicken breasts, cut into chunks
  • Barbecue sauce
  • Bamboo skewers
    • These need to be soaked in water for at least 30 minutes

  • Throw the chicken pieces into a large ziploc bag with all the marinade ingredients. Place in the fridge and let soak for at least 3 hours (the longer, the better).
  • Place chicken on kabobs.

  • Using a basting brush, cover chicken in your barbecue sauce.
  • Place on a heated George Foreman or outdoor grill. You can keep it closed or open, but cook evenly on all sides.
  • Brush with additional barbecue sauce on all sides before serving.

Love and kabobs,

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