Chicken kabobs are a delicious and easy way to enjoy flavorful, grilled chicken. When making chicken kabobs, you’ll need to choose ingredients that complement the chicken and balance out flavors. The possibilities for chicken kabob recipes are endless, but some key considerations when selecting ingredients include:
What proteins go well with chicken on a kabob?
Chicken is a versatile protein that pairs well with many other meats. Some popular proteins to add to chicken kabobs include beef, pork, sausage, shrimp, and fish like salmon or tuna. Mixing proteins adds interesting new flavors and textures.
What vegetables work best on chicken kabobs?
When choosing veggies for chicken kabobs, go for options that will hold up well on a grill. Hardy vegetables like bell peppers, onions, zucchini, and mushrooms are all excellent choices. You can also add cherry tomatoes, par-cooked potatoes, or cubed fruit like pineapple for a sweet touch.
What flavors complement chicken in a kabob?
Chicken has a mild flavor, so it benefits from the addition of bolder seasonings and marinades. Some recommended flavors that pair well with chicken are:
- Citrus – Lemon, lime, orange
- Herbs – Rosemary, thyme, basil, cilantro
- Spices – Chili powder, cumin, paprika, curry powder
- Soy sauce and ginger
- Garlic
- Teriyaki or other Asian marinades
The acidity from citrus and herbs helps tenderize and add moisture to the chicken. Spices, garlic, and marinades infuse the chicken with lots of added flavor.
Meat Choices
Chicken works well paired with most other meats. Consider adding these proteins to your kabobs:
Beef:
Steak, filet mignon, or sirloin work nicely, bringing richness. Make sure to cut beef into cubes no larger than 1-2 inches so it cooks through.
Pork:
Pork tenderloin, chops, or bacon pair well with chicken. The smokiness of bacon is a nice complement.
Sausage:
Spicy Italian or chorizo sausage adds tons of flavor. Use pre-cooked sausage.
Shrimp:
Large shrimp threaded onto skewers with chicken gives you a taste of surf and turf.
Fish:
Salmon, tuna, swordfish and halibut are all flavorful oily fish that work well in kabobs. Cut into 1 inch chunks.
Lamb:
Lamb offers a bold, rich taste. Shoulder meat or leg of lamb work nicely in cubed pieces.
You can also alternate different meats on the same skewer or feature two proteins for more variety. Grilled meats already have tons of flavor on their own, so simple salt and pepper seasoning is often all that’s needed.
Vegetable Choices
Selecting the right vegetables is key for chicken kabobs. Some top picks include:
Onions
Red, yellow or white onions are a classic choice. Cut into 1 inch pieces or chunks. Onions add flavor and become deliciously tender and caramelized on the grill.
Bell peppers
Red, yellow, orange or green peppers add crunch and visual appeal. Cut into 1-2 inch pieces.
Zucchini or summer squash
Zucchini holds its shape well on skewers. Cut in thick slices or quarter spears lengthwise.
Mushrooms
Meaty mushrooms like cremini or portobello add lots of umami. Leave whole or halve if large.
Cherry tomatoes
Add pops of sweetness and color.
Pineapple
For tropical flavor, use cubed fresh pineapple.
Potatoes
Parboil small potatoes first before skewering to ensure they cook through.
Corn
Grilled corn is amazing in the summer. Cut cobs into 1-2 inch rounds.
Asparagus
A great spring vegetable. Look for thick stems.
| Vegetable | Preparation |
|---|---|
| Onions | Cut into 1 inch chunks |
| Bell Peppers | Cut into 1-2 inch pieces |
| Zucchini | Cut into thick slices or quarters |
| Mushrooms | Leave whole or halve if large |
| Cherry Tomatoes | Leave whole |
| Pineapple | Cut into 1-2 inch cubes |
| Potatoes | Parboil first, then cube |
| Corn | Cut cobs into 1-2 inch rounds |
| Asparagus | Look for thick stems |
The key is cutting vegetables into pieces that will cook through before burning on the grill. If using denser veggies like potatoes or carrots, parboil first before skewering. Go for a colorful mix of textures and flavors.
Seasonings and Marinades
Chicken soaks up marinades and spices extremely well. Consider the following seasonings and marinades:
Lemon Juice and Herbs:
A simple squeeze of lemon and fresh herbs like rosemary, thyme and oregano really enhances the flavor.
Yogurt-Based Marinades:
Mix Greek yogurt with garlic, citrus and spices for a tasty marinade. Let chicken marinate for at least 2 hours.
Tandoori Spices:
Indian-inspired tandoori chicken is amazing on kabobs. Use a paste of spices like turmeric, cumin, paprika, garlic, ginger and cayenne for vibrant flavor.
Teriyaki Sauce:
The sweet and salty taste of teriyaki is a perfect match for chicken. Marinate for 1-2 hours.
Jerk Seasoning:
Caribbean jerk flavors with allspice, thyme, garlic and chili peppers really make the chicken pop.
Chimichurri:
An herby green sauce with parsley, cilantro, garlic and vinegar is sensational on grilled chicken.
Barbecue Sauces:
Classic tomato-based barbecue sauces work well for basting kabobs while cooking.
Citrus Chili:
A combo of orange juice, lime juice and chili powder gives a tangy kick.
Mediterranean:
Olives, sun-dried tomatoes, feta, garlic, basil and olive oil lend Greek flavor.
Mango Salsa:
For a tropical twist, use a marinade of mango, bell pepper, onion, cumin and brown sugar.
Get creative with ethnic flavor profiles like Italian, Mexican or Asian marinades too. A flavorful marinade tenderizes and bastes the chicken with lots of extra taste.
Putting It All Together
Here are some recipe ideas combining delicious ingredients for chicken kabobs:
Italian Chicken Kabobs
– Chicken, sausage, mushrooms, peppers, onion, potatoes
– Marinade ideas: Italian dressing, basil pesto, sun-dried tomato pesto
Greek Chicken Kabobs
– Chicken, steak, cherry tomatoes, zucchini, red onion, bell pepper
– Marinade ideas: Lemon, garlic, oregano, yogurt, feta, olive oil
Surf and Turf Kabobs
– Chicken, shrimp, pineapple, bell pepper
– Marinade ideas: Teriyaki, sesame-ginger
Southwestern Chicken Kabobs
– Chicken, corn, black beans, onions, cherry tomatoes
– Marinade ideas: Lime juice, cumin, chili powder, cilantro
Jerk Chicken Kabobs
– Chicken, pork, pineapple, bell peppers, onion
– Marinade ideas: Jerk seasoning, lime juice, brown sugar, allspice
Tandoori Chicken Kabobs
– Chicken, onions, peppers, zucchini
– Marinade ideas: Tandoori paste, yogurt, ginger, garlic
Mix and match the proteins, veggies and flavors to create your own signature chicken kabobs. The possibilities are endless! Kabobs are fun to assemble and cook quickly on the grill.
Grilling Tips
To get the best results when grilling kabobs:
– Use metal or bamboo skewers and soak bamboo skewers in water for 30 minutes first to prevent burning.
– Cut ingredients into similar sized pieces so everything cooks at the same rate.
– Thread pieces close together on skewers so they hold together.
– Grill kabobs over medium high heat for about 12-15 minutes total, turning frequently.
– Use a grill basket if ingredients are falling through the grill grates.
– Apply marinades and sauces in the last 5 minutes of grilling to avoid burning.
– Insert a skewer into a piece of chicken to test doneness. Meat should be white inside when fully cooked.
– Allow 3-4 skewers per person for a main course serving.
With flavorful ingredients and the right techniques, you can make amazing chicken kabobs on the grill that your family and friends will love!
Conclusion
Chicken kabobs are the perfect simple dinner to make on the grill. Load them up with your favorite marinated chicken and fresh veggies for a quick, healthy and tasty meal. Bright vegetables like peppers, onions and zucchini pair well with chicken.
For extra flavor, consider adding other proteins like steak, shrimp or sausage. Popular seasonings and marinades include citrus, herbs, spices, teriyaki, barbecue sauce and more based on the flavor profile you desire.
Soak wooden skewers before grilling kabobs over medium high heat until the chicken is cooked through and vegetables are tender. Serve sizzling hot with rice or couscous and enjoy a delicious chicken kabob meal. With so many possibilities, you can customize chicken kabobs again and again.