Ginger Chicken Kebabs

It was a nice warm and sunny day, which made it just the perfect day to grill up something yummy.   As I have mentioned many times, our weather this year has been really wacky. We have not had any real hot days yet, which I am definitely not complaining about, though we have had a lot of cooler than normal days for this time of year.  Again, I am definitely not complaining about the cooler days.  Don’t get me wrong, I am most definitely a sun worshipper and I love to be outside, but I also love the cooler, more comfortable temperatures as well.

As you know, we eat a lot of chicken, and I am always looking for new ways to prepare it.  I found this recipe for ginger chicken kebabs that just hit the spot.   I was also looking for something that was quick and easy and that did not require turning on the oven.  I made vegetable kebabs and orzo to complete the meal, as well as a cool glass of chardonnay.  It was a perfect meal to enjoy outside on our deck.

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Ginger Chicken Kebabs

The ginger marinade was very simple and easy to make.  The chicken came out so delicious and tasty and very tender.

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1 lb chicken breast, cut into large cubes

3-4 green onions, sliced very thin

1 TBSP lemon verbena, optional – I use it as much as possible when it’s in season, since it literally takes over my whole backyard.

2 TBSP soy sauce

1 TBSP sugar

1 TBSP Wochestershire Sauce

1 tsp salt

3 TBSP olive oil

2 TBSP rice vinegar

1 TBSP ginger

3/4 tsp allspice

1/2 tsp cayenne pepper or to taste

red pepper flakes to taste

 

Mix all the ingredients together and marinade the chicken pieces for about 2 hours before placing on kebab skewers.

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Once the chicken has been marinating for at least 2 hours, skewer the pieces onto your skewers and grill for about 7-10 minutes per side, or until the chicken is done.  If you are making vegetable kebabs as well, use fairly large pieces of your favorite hearty vegetables.  I marinated mine in Italian dressing for about 30 minutes before placing the pieces onto the skewers.  The vegetables will need a little longer to cook than the chicken pieces, so put them on the grill a bit earlier than the chicken.

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You can serve these delicious kebabs with cous cous, rice or pasta.  I chose to serve it with orzo this time, which is actually a type of pasta that looks like rice.  I heated up the left over marinade and cooked it down to make a sauce for the chicken after it was grilled.  YUMMY!!!!

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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