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.


Ginger Chicken Kebabs

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


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.



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.


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!!!!











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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