Chicken Kebab (also kebap, kabob, kebob, or kabab) is a Middle Eastern, Eastern Mediterranean, and South Asian dish of pieces of meat, fish, or vegetables roasted or grilled on a skewer or spit originating either in the Eastern Mediterranean or the Middle East, before spreading worldwide. In American English, kebab with no qualification refers to shish kebab cooked on a skewer, whereas in Europe it refers to doner kebab. In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or as dürüm.
The traditional meat for kebab is lamb, but depending on local tastes and religious prohibitions, other meats may include beef, goat, chicken, pork or fish. Like other ethnic foods brought by travellers, the kebab has remained a part of everyday cuisine in most of the Eastern Mediterranean and South Asia. Doner kebab is popular in Germany as a snack after a night out. Let’s discuss how we make chicken kebab at home, shall we?
Ingredients for 6 Servings
- ¼ cup canola oil
- 2 tablespoons vinegar
- 1 (8 ounce) can crushed pineapple
- 1 cup ketchup
- 2 tablespoons soy sauce
- 1 teaspoon ginger
- ½ teaspoon ground mustard
- 2 tablespoons parsley, minced
- 2 tablespoons brown sugar
- ½ teaspoon salt
- 1 ½ teaspoons pepper
- 1 tablespoon lemon juice
Ingredients for chicken kebab
- 6 boneless skinless chicken breasts
- 4 medium zucchini
- 3 red bell peppers
- 4 white onions
How to make chicken kebab
- Combine all of the marinade ingredients together, mixing well.
- Cube the chicken into 1 inch pieces.
- Chop the zucchini into 1 inch pieces.
- Chop the red peppers into 1 inch pieces.
- Cut the white onions into quarters.
- Spray skewers (I use metal) with cooking spray.
- Alternate the chicken and veggies onto the skewers. Make sure you don’t crowd them together or else the chicken may not cook evenly.
- Lay the finished skewers into a shallow baking dish (9 x 13 should work).
- Pour the marinade over the kebabs.
- Cover and refrigerate overnight.
- Spray cool grill with cooking spray, to prevent sticking.
- Preheat the grill (low to medium) and put the kabobs on, when heated up.
- Brush with marinade and cook, flipping occasionally, until browned and the juices of the chicken run clear- approximately 15-30 minutes, depending on the heat of your grill.
Note: Be careful to not over-cook the chicken kebab or else it will be dry. Also, make sure you grill the kabobs for a few minutes after your last application of the marinade (for more details read this article How to grill skewers). Discard unused marinade. It’s actually best to let it marinate overnight. I hope you enjoy this easy chicken kebab recipe at home.