#kebabs

Hawaii Chicken Kebabs are a tropical treat that have sweet pineapple, savory chicken that has been marinated, and colorful bell peppers. Great for grilling in the summer!

Ingredients: 2 pounds boneless chicken breast, cut into 1-inch cubes. 1 pineapple, peeled, cored, and cut into chunks. 1 red bell pepper, cut into 1-inch pieces. 1 green bell pepper, cut into 1-inch pieces. 1 red onion, cut into 1-inch pieces. 1/4 cup soy sauce. 1/4 cup pineapple juice. 2 tablespoons honey. 2 cloves garlic, minced. 1 teaspoon ginger, minced. 1/2 teaspoon black pepper. Wooden skewers, soaked in water for 30 minutes.

Instructions: To make the marinade, mix the soy sauce, pineapple juice, honey, minced garlic, ginger, and black pepper in a bowl with a whisk. Put the chicken cubes in a bowl or zip-top bag. Pour half of the marinade over the chicken. Cover and put in the fridge for at least 30 minutes. Put pineapple chunks, red bell pepper, green bell pepper, red onion, and chicken that has been marinated on the soaked wooden skewers one after the other. Warm up the grill over medium-high heat. Put the kebabs on the grill. Cook for 10 to 12 minutes, turning them over and basting them with the marinade you saved, until the chicken is cooked all the way through and the vegetables are soft and slightly charred. Hot rice or your favorite side dish goes well with the Hawaiian Chicken Kebabs. These kebabs are so tasty that they will be the best thing about your summer.

Prep Time: 45 minutes

Cook Time: 12 minutes

These chicken korma kebabs are a delightful twist on a classic Indian dish. They are marinated in a creamy and flavorful yogurt-based sauce, making them tender and incredibly delicious. Perfect for a quick weeknight meal or a weekend barbecue.

Ingredients: 500g boneless chicken, cut into cubes. 1/2 cup yogurt. 2 tablespoons Korma curry paste. 1 tablespoon ginger garlic paste. 1 tablespoon lemon juice. 1 teaspoon garam masala. 1/2 teaspoon cumin powder. Salt to taste. Wooden skewers, soaked in water. Oil for grilling.

Instructions: In a bowl, combine the yogurt, Korma curry paste, ginger garlic paste, lemon juice, garam masala, cumin powder, and salt to make the marinade. Add the chicken cubes to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour, or overnight for better flavor. Preheat your grill or barbecue to medium-high heat. Thread the marinated chicken cubes onto the soaked wooden skewers, leaving a small gap between each piece. Brush the kebabs with a little oil to prevent sticking to the grill grates. Place the chicken korma kebabs on the grill and cook for about 10-12 minutes, turning occasionally, until the chicken is fully cooked and has a nice char on the outside. Serve hot with naan or rice and garnish with fresh cilantro. Enjoy your easy and delicious chicken korma kebabs!

Prep Time: 15 minutes

Cook Time: 12 minutes

The zesty marinade of soy sauce, sriracha, maple syrup, and citrus gives these spicy Asian Citrus Tofu Kebabs an explosion of flavor. When perfectly grilled, they provide a tasty and nutritious touch to any dish.

Ingredients: 1 block firm tofu, pressed and cubed. 1/4 cup soy sauce. 2 tablespoons sriracha sauce. 2 tablespoons maple syrup. 2 tablespoons rice vinegar. 2 cloves garlic, minced. 1 teaspoon grated ginger. 1 tablespoon sesame oil. 1 tablespoon orange juice. 1 bell pepper, cut into chunks. 1 red onion, cut into chunks. 1 zucchini, sliced. 1 tablespoon sesame seeds, for garnish. 1 green onion, sliced, for garnish.

Instructions: To make the marinade, combine the soy sauce, sriracha sauce, maple syrup, rice vinegar, ginger, garlic, sesame oil, and orange juice in a bowl. Tofu cubes should be added to the marinade and left for at least half an hour. Grill at a medium-high temperature. Put bell pepper, red onion, zucchini, and marinated tofu cubes on skewers. Kebabs should be cooked for 10 to 12 minutes, rotating them once, or until the vegetables are soft and the tofu turns golden. Before serving, top with sliced green onions and sesame seeds.

Prep Time: 40 minutes

Cook Time: 12 minutes

These Roasted Garlic Ranch Chicken Kebabs are bursting with flavor and perfect for a summer barbecue. The combination of ranch seasoning and garlic marinade gives the chicken a delicious kick, while the colorful bell peppers and onions add a vibrant touch to your plate.

Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes. 1/4 cup olive oil. 3 tablespoons ranch seasoning mix. 3 cloves garlic, minced. 1 red bell pepper, cut into chunks. 1 yellow bell pepper, cut into chunks. 1 red onion, cut into chunks. 8 wooden or metal skewers.

Instructions: Olive oil, ranch seasoning mix, and minced garlic should all be mixed together in a large bowl to make the marinade. Make sure the chicken cubes are well covered when you add them to the marinade. Put it in the fridge for at least 30 minutes with the lid on. If you're going to use wooden skewers, soak them in water for about 30 minutes while the chicken is marinating. This will keep them from burning. Warm up the grill over medium-high heat. On the skewers, put the chicken that has been marinated, red bell pepper, yellow bell pepper, and red onion in a certain order. Turn the skewers over every so often while cooking for 10 to 12 minutes, or until the chicken is cooked all the way through and has nice grill marks. Make sure the Roasted Garlic Ranch Chicken Kebabs are hot before you serve them.

Prep Time: 45 minutes

Cook Time: 12 minutes