Chicken Shish Kabobadmin
Shish means “skewer” in Arabic. Shish kebab is a typical Arabic preparation in which the meat (excluding pork) is marinated with spices and then skewered to be cooked on a spit or on the embers. As with many traditional dishes, each region and even family will have their own spin. The secret to a delicious shish kebab is always in the marinade. Chef Alba
Chicken Shish Kabob
- 1/4 cup Secolari Arbequina Olive Oil
- 1 juice lemon
- 1/4 cup Secolari Pacific Spice Vinegar
- 1/2 - 1 tsp Secolari Mediterranean Herb Seasoning
- 1 to taste black pepper
- 1 to taste Secolari Roasted Garlic Sea Salt
- 2 pounds boneless skinless chicken breast cut into 1 1/2-inch pieces
- 2 bell pepper cut into 1 1/2-inch pieces
- 1 large red onion cut into 1 1/2-inch pieces
- 1 pint grape or cherry tomatoes whole
- 1 pint baby portabella mushrooms or white button mushrooms, whole
- 3-4 tbsps Secolari White Balsamic optional
- Whisk the olive oil, lemon juice, vinegar, herb seasoning, salt, and pepper together in a large bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap; marinate in the refrigerator for at least 2 hours.
- Soak wooden skewers in water for about 30 minutes before use. Preheat an outdoor grill for medium-high heat; lightly oil the grate. If using a stove top grill, you do not need to soak the skewers.
- Remove the chicken from the marinade and shake off excess liquid. Discard the remaining marinade. Alternately thread pieces of the marinated chicken with pieces of bell pepper, onion, cherry tomatoes, and mushrooms onto the skewers.
- Cook the skewers on the preheated grill, turning occasionally until nicely browned on all sides, and the chicken is no longer pink in the center, about 10 minutes. Transfer to a plate and drizzle some white balsamic vinegar on top if desired.