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Recipe by: Chef John V., A Good Cooking Recipe!
Serving size: 1 kabob per person, recipe is for 4
skewers
Preparation time: about 40 minutes
Amount/Measure/Ingredient:
1 whole boneless and skinless chicken breast, cut in
half and trimmed of gristle and excess fat
2 tbsp. olive oil
1/2 tsp. garlic chopped
1 tsp. oregano
1/4 tsp. thyme leaves
1 tsp. soy sauce
1 tsp. lemon juice
1 tsp. coarse salt
1/4 tsp. ground white pepper
1 red pepper, cut in 1 1/2 inch chunks
1 bunch scallions, mostly the white parts, cut in 2 inch
lengths
8 ounces Crimini mushrooms, whole with stems cut off
2 small zucchini, sliced 3/4 inch thick
2 tbsp. olive oil
1 tsp. coarse salt
Preparation:
Trim the whole boneless and skinless chicken breast,
first by cutting it in half along where the breast bone
once was and cutting away the white grizzly connecting
tissue. Then trim away any of the remaining fat it may
have. Cut each half of the breast into 2 or 3, 1-inch
wide long strips, and then cut the strips into 1-inch
chunks. Place in a bowl or plastic bag to marinate with
the olive oil, garlic, oregano, thyme, soy lemon juice,
salt and pepper. Marinate for at least 1 hour.
Wash the vegetables and dry with paper towels. Cut into
the size mentioned above. Combine in a bowl or plastic
bag and toss with olive oil and salt.
Using metal or wooden skewers, first skewer a mushroom,
then chicken, then red pepper and a scallion, then
chicken, then zucchini and then; in reverse, chicken
red pepper and a scallion, chicken, zucchini,
chicken,and finish with a mushroom cap. OR any order you
like. Any leftovers can additional skewer, just
chicken, or vegetables. I like to put the mushrooms on
the end of the skewer so they will cook through. Too
dense of a skewer and one skewered too tightly, slows
and prevents the heat to penetrate and cook the skewer.
Grill, on a charcoal, wood, electric or gas grill. I
used a stovetop pan grill for my skewers and cooked them
over medium heat for about 15 minutes.
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