Key West Spicy Chicken Kebabs Recipes

Steps:

• In a large shallow dish, combine lemon juice, 3 tablespoons oil, wine, pepper flakes and rosemary. Add chicken and turn to coat. Refrigerate up to 3 hours., Drain chicken, discarding marinade. Thread chicken onto 6 metal or soaked wooden skewers. Grill, covered, over medium heat until no longer pink, turning once, 10-12 minutes., Meanwhile, place lemons on grill, cut side down. Grill until lightly browned, 8-10 minutes. Squeeze lemon halves over chicken. Drizzle with remaining oil; sprinkle with chives.

Steps:

• In a shallow container, blend soy sauce, honey, vegetable oil, lime juice, and garlic. Place chicken breast halves into the mixture, and turn to coat. Cover, and marinate in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate. Discard marinade, and grill chicken 6 to 8 minutes on each side, until juices run clear.

Steps:

• In a small bowl combine soy sauce, honey, vegetable oil, lime juice, and garlic.
• Place cut up chicken in a 1 gallon zip lock bag.
• Pour marinate into the bag with chicken.
• Place in the refrigerator at least 30 minutes.
• Soak bamboo skewers in water for 5 minutes or longer.
• Grill for 6 to 8 minutes on each side, until juices run clear.

Steps:

• If using wooden kebab sticks, soak for 5 min in water.
• Put soy sauce, a dash of vinegar, honey and lime juice in a mixing bowl to make marinade. add fresh garlic (crushed), chilli flakes, cayenne pepper and stir. Cut up chicken breasts in large chunks. Put into marinade and refrigerate for min 30 minutes - longer is better.
• Load up the kebabs with the chicken pieces, interspersed with large slices of onion and bell peppers, and hot peppers. If you have pineapple or dried apricots you can add that too. brush the marinade over the kebabs.
• Sprinkle cilantro over kebabs and grill in the oven until cooked. I use gas oven on 6 take 35 minutes (that's a boat oven). Or you can BBQ or grill.
• Serve with salad or rice and enjoy!

Steps:

• In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. In a shallow sealable container or in a large Ziploc bag, combine chicken chunks and marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). Heat a grill or a grill pan to medium-high (if you're using an outdoor grill lightly oil the grill grates). Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes turning regularly, until juices run clear. Transfer kebabs to a platter and top with chopped cilantro.

Steps:

• In a blender, combine soy sauce, honey, olive oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour ¼ cup of marinade into a small bowl, cover and refrigerate until ready to serve. In a shallow sealable container or in a large Ziploc bag, combine chicken chunks and remaining marinade. Cover or seal and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor). Remove the chicken from the marinade and skewer onto bamboo sticks that have been soaked in water for 5 minutes. Heat a grill or a grill pan to medium-high (if you're using an outdoor grill lightly oil the grill grates). Grill the chicken kebabs, until golden brown and cooked through, about 6 to 8 minutes on each side, until juices run clear. Transfer kebabs to a platter and top with chopped cilantro. Serve with reserved marinade on the side. Nutrition Facts One serving yields about 300 calories, 9 grams of fat, 8.5 grams of carbs and 48.5 grams of protein.

Steps:

• Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
• Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.