Indoor Grilling Chicken Kabobs Recipes

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

GRILLED CHICKEN KABOBS

Steps:

• In a resealable plastic bag, combine the mustard and Worcestershire sauce and water, soy sauce and oil; remove 1/3 cup and set aside for basting. Cut chicken into 1-1/2-in. pieces; add to bag. Seal and refrigerate for 1-1/2 to 2 hours. Drain, discarding marinade. , Thread chicken and vegetables alternately on skewers. Baste with reserved marinade. Grill over hot heat for 10 minutes. Turn and baste. Cook 10 minutes more or until chicken juices run clear.

INDOOR GRILLING CHICKEN KABOBS

Steps:

• Soak Wooden Skewers in water for 10 minutes.
• Thread skewer ingredients onto skewers, alternating chicken/fruit and veggies and place into a shallow dish.
• Whisk marinade ingredients together, adding salt and pepper to taste. Pour over assembled skewers. Marinate in refrigerator for up to 2 hours.
• Place marinated skewers onto indoor grill, close grill cover and cook, approximately 5-10 minutes until veggies are crisp-tender, and chicken is cooked through and juices run clear.

EASY INDOOR GRILL CHICKEN KABABS

Steps:

• Add the chicken chunks to a gallon-sized Ziploc bag
• Mix all of the spices in a small bowl (so that they get incorporated evenly) and sprinkle them on the chicken breast
• Add the olive oil and lemon juice to the bag with the chicken. Massage until the spices are evenly incorporated. Marinate for at least 4 hours or overnight.
• Remove the chicken from the refrigerator about 30 minutes before cooking.
• Turn on your stove exhaust fan and open the kitchen window slightly (things will get smokey).
• Preheat the grill pan on medium heat with about 1 tbsp of Olive Oil.
• While the grill pan is heating stack the chicken chunks and vegetables on the skewers.
• Cook the skewers for 3-4 minutes per side (12-16 minutes total), or until the chicken reaches 165 degrees. You can use another tbsp of Olive oil if you wish to prevent the meat from sticking.
• You can top the chicken with an additional dash of salt if you wish.

CHICKEN KABOBS

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

INDOOR BBQ CHICKEN SKEWERS

Steps:

• Adjust oven rack to highest position (about 5 inches from broiler element) and heat broiler. Set wire rack over rimmed baking sheet.
• Combine sugar, paprika, cumin, cayenne, and salt in large bowl. Add chicken to toss and coat.
• Thread seasoned chicken onto four 12-inch metal skewers.
• Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl.
• In second bowl, combine sour cream, cilantro, remaining barbecue sauce, and remaining vinegar; set aside for serving.
• Brush each kebab with barbecue sauce-vinegar mixture.
• Broil until lightly browned, 5-7 minutes.
• Flip kebabs, brush with remaining sauce, and continue to broil until chicken is lightly charred and cooked through. 5-7 minutes.
• Serve with sour cream sauce.