Chicken Shish Kabob Recipe
Ingredients
- Marinade:
- 1 cup olive oil
- 1 cup Trader Joe’s brand Island Soyaki (or an equivalent w/pineapple juice, sesame seeds, soy sauce, etc.)
- 1/2 cup soy sauce
- 1/2 cup lemon juice
- 1/4 cup dijon mustard
- 1/4 cup honey
- 1 tbsp chili powder
- Kabobs:
- 2-3 boneless skinless chicken breasts, cut into 1 inch cubes
- 1 zucchini
- 1 yellow squash
- 8-10 baby Portabella mushrooms, cut in half
- 10+ baby heirloom tomatoes
Instructions
- Combine all the marinade ingredients into a large mixing bowl and whisk together.
- In a separate dish, put chicken cubes and ladle marinade in until it just covers the meat.
- Cut the zucchini and squash into chunks. Add all veggies into the remaining marinade in mixing bowl.
- Cover both dishes and refrigerate for 6-8 hours. If possible, check on it every few hours and shake it up to be sure all the flavors are getting into the meat and veggies.
- Soak bamboo skewers in water for at least an hour before grilling in order to ensure that they wont burn on the grill.
- Preheat your grill, I set mine at high. I also add a bit of water and some liquid smoke to the bottom try of my indoor grill.
- Take chicken and veggies out of refrigerator and put on skewers, alternating orders. Once you have all the skewers ready to go, put them on the grill and cover, then turn after 2-3 minutes and let cook on other side for 3 minutes. Remove from grill. I serve this with couscous but feel free to be creative!
