How to make it

  • Prepare the marinade by placing the first 8 ingredients in a large bowl, then whisk until well-blended.
  • Add the chicken pieces, cover, and refrigerate for 3-6 hours (6 is truly the max. for proper texture).
  • In a small bowl, whisk the basting sauce ingredients until well blended, cover, set aside.
  • In a medium bowl, whisk together all the dipping sauce ingredients except the cucumber until well-combined. Stir in the cucumbers, cover, and chill for at least an hour or two. Bring to room temperature before serving.
  • Assemble the Kebabs

  • Have the chicken, onion and pepper pieces, and skewers laid out, along with a baking sheet (lined with foil or parchment paper, if you like).
  • Skewer the pieces like this: 2 peppers, 1 onion, 2 chicken chunks, 1 onion. Repeat this sequence two more times, using only 1 pepper piece instead of two. Place the kebab on the baking sheet and keep skewering until you run out of ingredients. You should have about 10 kebabs, plenty for 4 hungry adults or 6 who have had substantial appetizers.
  • Refrigerate until you're ready to cook, which should be within an hour or so.
  • Time to Grill!

  • I use a charcoal grill and have no idea how to do this with gas, but I suspect skilled gas grillers will figure it out.
  • When your charcoal is covered in white ash, spread it out in a single layer. Add wood chips if you like.
  • Set a timer for 12 minutes, place the kebabs on the grill, and turn them every three minutes. At this point they are probably done, but I find myself sometimes adding a few more minutes of cooking, depending on how hot the fire is and how quickly the food is browning. Some charring is OK, but you're not going for blackened chicken here.
  • Just before removing the kebabs from the grill, baste them lightly with the basting sauce.
  • Remove them to a serving platter and serve immediately. I put the dipping sauce in individual small bowls to make things easy for everyone (no worries about double-dippers).

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