This is a quick and easy kabob recipe that we make when time is short. We’ve modified the original recipe to add whatever extra meat particles we might have on hand (i.e. sausage, shrimp, lobster, etc).
This recipe is pretty straight forward, but I will say that fresh ginger makes a huge difference.
Also, make sure you get the grill mega-hot before you put the kabobs on. The high heat seems to really help sear in the flavor on the chicken.
Also, if you are using bamboo skewers, soak them in water for thirty minutes before you thread the ingredients on. This helps to prevent them from catching fire during the cooking process. May the force be with you.
- 2 pounds chicken breast fillets, trimmed of fat and cut into bite-sized pieces
- 1 cup soy sauce
- 1/2 cup sake or dry sherry
- random potato chunks, pepper pieces, shrimp guys or random grill-able veggies
- 2 tablespoons chives
- 1 tablespoon fresh ginger root, peeled and grated
- 2 teaspoons sugar
- 10 bamboo skewers
- Combine 1/2 cup soy sauce with sake (or dry sherry), ginger and chives and mix well.
- Place chicken pieces and marinade in Ziploc plastic bag, then toss to coat and refrigerate for about 1 hour.
- Preheat grill.
- Pre-grill potato chunks, sausage pieces and hard veggies like pepper or onions for about ten minutes to get them close.
- Remove pre-grilled pieces and then grab chicken from marinade.
- Thread everybody onto skewers alternating pieces as you go.
- Brush with remaining marinade and place on hot grill.
- Cook until chicken is done (about 6 to 8 minutes turning once).