Sweet Bbq Chicken Kabobs With Rice Recipes

Steps:

• Soak wooden skewers in water for 30 minutes; drain.
• Preheat grill to medium-high heat.
• Using 8 long wooden skewers, (two, side by side, for each kabob) thread chicken alternately with peppers and pineapple onto skewers, to create 4 kabobs.
• Mix barbecue sauce and juice; brush on kabobs.
• Grill kabobs 8 to 10 minutes or until chicken is cooked through, brushing occasionally with remaining sauce.

Steps:

• Heat grill to medium-high heat.
• Thread chicken alternately with pineapple and peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob.
• Mix barbecue sauce and juice concentrate; brush half evenly onto kabobs.
• Grill 8 to 10 min. or until chicken is done, turning and brushing occasionally with remaining sauce.

Steps:

• Heat grill to medium heat.
• Thread chicken onto 8 skewers alternately with peppers and pineapple. Mix barbecue sauce and juice concentrate.
• Grill kabobs 10 to 15 min. or until chicken is done and peppers are tender, turning occasionally and brushing with barbecue sauce for the last 5 min.
• Serve over rice.

Steps:

• In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On six metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.

Steps:

• Combine chicken, diced onion, black pepper, salt, 1/4 teaspoon turmeric, 1/4 teaspoon saffron, and cayenne in a bowl. Shape mixture into long, sausage-like kabob shapes, or shape around skewers and put aside in the refrigerator.
• Put the leftover saffron minus a pinch in 2 tablespoons warm water so that it lets out its color.
• Bring 3 cups water and cardamom pods to a boil; add rice, reduce heat, and let simmer until tender and water has been absorbed, 20 to 25 minutes, making sure not to overcook or undercook. Drain out any remaining starch water.
• Place a pot over low heat. Add 1 tablespoon butter, remaining turmeric, and reserved pinch of saffron; saute a bit then add the rice on top to dry out the excess water. Drizzle the saffron water on top and add 1 tablespoon butter. Cover and let simmer until the rice is fluffy, about 5 minutes.
• Melt remaining butter in a skillet over medium-high heat. Fry kabobs in the hot oil until they are no longer pink in the centers, 5 to 7 minutes, flipping as needed. Place tomatoes and chopped onion on top and cover. Cook until tomatoes soften and release their juices (this helps it from getting too dry), about 5 minutes. Serve with rice.