Tuesday, November 03, 2009

Chicken Kabob

30 Kabob Sticks
1 Can of Beer
2 Spanish Onions
1 Pineapple
6 Red Peppers
4 lbs of chicken (cubed)
(For the chicken marinade)
4 Tablespoons of olive oil
2 Tablespoons of Worcestershire sauce
2 Tablespoons of lemon juice
1 Tablespoon Balsamic vinegar
1 teaspoon mustard
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder

1. Mix the marinade ingredients in a mixing bowl and whisk together. Put the diced chicken in the bowl (cover with plastic wrap) and refrigerate for at least 2 hours (4 is better).
2. When the chicken is done, soak the kabob sticks in beer
3. Cut the onions and the pineapple into cubes.
4. De-seed the peppers and cut into square pieces
5. Start putting the chicken, pineapple, onion, and peppers on the kabob sticks (you should be able to get 2 sets on each stick)
6. Grill on low heat for 10-15 minutes (rotate once around the 8 minute mark).