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Grilled Chicken Kebabs

Updated: Wednesday, February 5 2014, 03:56 PM EST
Servings: 4

INGREDIENTS:
6- Each    Boneless Skinless Chicken Breast
¼ cup Apple Cider Vinegar
1 cup Olive Oil
2- TBSP    Kosher Salt
1 - tsp. Ground Black Pepper
4- TBSP    Private Selection CITRUS & SAVORY seasoning rub.
1 – LBS    White button Mushrooms
2- each Large White Onion
2- each Sweet Bell Peppers (variety of colors)
1 – Package Short Bamboo skewers

DIRECTIONS:
Wash all of your produce. Cut the onion into thick 1 ½ inch chunks. Core and seed the peppers. Cut the peppers into 1 ½ inch cubes. Trim the stems of the mushrooms to remove the tough woody sections. Set all of these into a shallow baking pan. Clean and trim your chicken breast, then cut into 1 ½ inch cubes. Place the chicken cubes into a bowl and set aside. In a large mixing bowl place half of the salt, pepper and seasoning rub. Add in the vinegar and stir. Let this sit for a few mins to develop flavor. Add in the Olive oil slowly while whisking. Pour half of this mixture over the chicken and the remaining half over the vegetables. Toss the vegetables in this marinade for even coating and set aside in refrigeration for at least an hour. Toss the chicken as well for even coating and also set aside in refrigeration for at least an hour. More time in the marinade will increase the flavor.

When ready to grill, preheat the grill to a good hot grilling temp (350 degrees or higher). Skewer the chicken onto the bamboo skewers 4- 5 pieces per skewer careful not to over crowd so as to have an even cooking. This should yield about 2 skewers per person. Do the same with the vegetables and these you can crowd tighter to ensure the product does not fall off of the skewer.

Grill the vegetables until tender and slightly charred. Grill the chicken until 165 degrees internally and a nice golden and slightly charred color. Plate and serve immediately.Grilled Chicken Kebabs


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LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Sean Schmidt Chef Sean Schmidt
Chef Sean Schmidt was born in Chicago, IL and grew up there until his family relocated to Oldbridge, New Jersey. After 6 years, Sean returned to the Chicago area and attended Plainfield High School. He was then accepted to and graduated from Johnson & Wales University with a Bachelor’s Degree in Culinary Arts.

Sean joined Kroger in 2000 and has served in many capacities in various locations including Chef’s Choice Catering, Anderson Towne Center Kroger Store, and the Lebanon and Middletown Marketplace Stores. Sean’s favorite dishes to prepare are grilled items - meats, vegetables and even desserts. Sean is an Executive Chef at the Centerville Marketplace Store.

Sean likes to garden and spend time with his wife and kids.
LOCAL 12 WKRC-TV Cincinnati - In the Kitchen with Kroger - Christopher Alexander Chef Christopher J. Alexander
Chef Christopher J. Alexander was born in Lubbock, Texas but raised in Xenia, Ohio. He graduated from Xenia High School then attended Sinclair Community College and the New England Culinary Institute.

After working in various 4 star restaurants in locations including New Orleans, Vermont, and The British Virgin Islands, Christopher joined Kroger in 2009 and has served at both the Stroop Road Fresh Fare and Englewood Marketplace. Christopher has been a fan of the culinary arts since elementary school when he would spend time cooking with his grandfather. He loves to cook all foods, Asian, Latina American, Southern and Southwestern American. Christopher says “I am a well versed rounds chef. I can do tradition Bakery baking as well as High end Pastries. I really enjoy butchery and meat fabrication ( primals to sausage). But really find myself at home in an eclectic Euro/American line.”
 
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