1 Pound, uncooked (Place The Chicken In The Freezer For A Couple Of Hours, And Then Cut Good-Sized Cubes With Kitchen Shears)
Meat tenderizer
To Taste
Pineapple
1 , cut into chunks
Baby portabella mushrooms
24 Ounce, cut in half if very large
Red bell pepper
1 Large, cut in about 1 inch squares
Extra virgin olive oil
1 Cup (16 tbs)
Soy sauce
1⁄4 Cup (4 tbs)
Light brown sugar
1⁄4 Cup (4 tbs)
Nutrition Facts
Serving size
Calories 865 Calories from Fat 538
% Daily Value*
Total Fat 58 g89.4%
Saturated Fat 5 g25%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 901.9 mg37.6%
Total Carbohydrates 48 g15.9%
Dietary Fiber 4.7 g18.8%
Sugars 36.4 g
Protein 39 g78.1%
Vitamin A 22.4%
Vitamin C 248.8%
Calcium 3.5%
Iron 6.1%
*Based on a 2000 Calorie diet
Directions
Several hours before cooking your chicken kebabs, prepare your chicken chunks, vegetable/fruit chunks, and your brown sugar soy sauce marinade. Place your chicken chunks in a bowl, and set aside. Place your vegetable/fruit chunks (as much as desired) in a different bowl, reserving some for sauteing as a side dish, and set aside. Now prepare your Brown Sugar-Soy Sauce marinade. In a small bowl, mix together 1 cup olive oil, 1/4 cup soy sauce, and 1/4 cup brown sugar. Mix as well as you can, but you will probably need to use a funnel and transfer it to a clean jar with a lid, so that you can shake it to combine all ingredients. Now pour about 1/3 of the marinade over the chicken chunks, and stir it thoroughly. Pour another 1/3 of the marinade over the vegetables in the bowl, and stir it thoroughly. Reserve the last 1/3 of the marinade for the leftover fruits/vegetables, which you can store in a bowl, for now. Cover all three bowls, and refrigerate for at least four hours. If you can occasionally stir the marinated chicken and marinated vegetables/fruits, occasionally, that will be great. When you are ready to cook your chicken kebabs, remove your marinated chicken and marinated vegetables/fruits from the refrigerator. Start assembling the kebabs by placing 1 piece of chicken, 1 piece of red pepper, 1 pineapple chunk, and 1 mushroom on a skewer. Repeat this assembly until you have used as much as the skewer will hold. (Be sure to leave a little maneuvering room at the handle end, and go a little shy of the other end. Make as many skewers worth of kebabs as you desire. Place them on a hot grill outdoors or on the broiler tray of your oven. Watch them very carefully, as the chicken will have a tendency to stick and want to pull away from the skewer. When the chicken is done, and the vegetables/fruits are beginning to brown, remove the skewers from the grill, and place them on a serving platter. When ready to serve, just use a fork to slip them off the skewer, and set the skewer aside. Serve with fluffy white rice and sauteed leftover vegetables/fruits. Scrumptious!!!
Editors Review
Why resort to ready-made restaurant or roadside kebabs when you can make a better one at your own kitchen? Betty shares a delectable chicken kebab recipe using brown-sugar soy sauce marinade. It’s so good that you won’t need another excuse to hit the kebab van. Stream the video to learn more about this appetizing dish.
