Grilled chicken skewers recipes – great tastes for your summer gatherings
Grilled meat is delicious and one of the most loved food for summer picnics. It is quite simple to prepare incredibly tasty dishes. We have selected some grilled chicken skewers recipes and will give you some useful tips for different marinades to add flavor and taste to your kabobs.
Grilled chicken skewers recipes – basic rules that you need to know
Among the different types of meat chicken has a special place. Its delicate taste combined with its affordability makes it one of the most popular types of meat for grilling. It is not difficult to cook chicken meat but it does require some care and attention. Many grilled chicken skewers recipes use different marinades that add taste and flavor to the meat, especially breasts, which are used for kabobs.
Although heat treatment kills harmful bacteria, it is better to prevent their appearance and keep meat in the fridge. If you plan to use the marinade as a sauce, it should be divided into two parts – half the marinade is used for the meat and the other half – for the sauce. When you use a brush to distribute some of the marinade over the meat while grilling, make sure to wash it with hot soapy water.
Be patient and do not move and turn your chicken skewers constantly during cooking. The meat will cook more evenly if you follow the instructions in the recipe or turn the meat over once every half the time required for cooking.
Make sure that the meat is cooked! To check if the meat is ready, make a small cut in the thickest part. If you see pink or red juice, the chicken is not ready yet. You can also check doneness with a meat thermometer. A temperature of 76°C indicates that chicken breasts can be served. Do not serve chicken to the table if the meat is not cooked.
Grilled chicken skewers recipes – Lemon and Garlic Chicken Kebabs with Chimichurri sauce
For the chicken skewers:
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon grated zest and 1 tablespoon fresh lemon juice
1/3 cup extra-virgin olive oil, plus more for brushing tomatoes
2 tablespoons red wine vinegar
1 small garlic clove, grated
Salt and freshly ground pepper, to taste
Preheat grill to medium high temperature. Clean and oil grilling grate.
In a large bowl, whisk together garlic, oil, lemon zest and juice, honey, salt, pepper, and red pepper flakes.
Cut chicken breasts (or thighs) into 2-inch (5 cm) chunks. Add to marinade and mix to coat. Set aside for 5-10 minutes.
Combine basil, parsley, olive oil, vinegar, garlic, a large pinch of salt, and a few grinds of black pepper in the bowl of a food processor. Pulse until herbs are coarsely chopped. Season to taste with more salt and pepper. Pour into a serving bowl and leave at room temperature.
Thread chicken onto pre-soaked wooden or metal skewers. Leave a little room between pieces so that they can cook evenly.
Thread tomatoes onto separate skewers, brush with olive oil, and sprinkle with a little salt.
Grill chicken and tomatoes over direct heat until tomatoes are softened and chicken is lightly charred and cooked through, turning skewers occasionally, about 5 minutes for tomatoes and 10 minutes for chicken.
Transfer chicken and tomato skewers to a platter and serve immediately with chimichurri sauce.
Greek style grilled chicken skewers with yogurt marinade