There is nothing that screams summer more than grilled hamburgers, hotdogs, corn on the cob, salmon and kebabs!
I know it is only the end of March, and we have just entered spring, but the weather has been getting warmer and I’m getting excited about all the summer cook-outs that will happen.
Since I am impatient and can’t wait for summer, this week we decided to make kebabs and put an Asian twist on it. I did this by making chicken and vegetable kebabs and covered them in a sweet chili sauce and served them over rice noodles.
This dish is extremely easy for a week night dinner and its puts a fun twist on a summer favorite. Plus, there are so few ingredients, how can you say “no” to making this!
- 1 Red Bell Pepper
- 1 Yellow Bell Pepper
- 1 Orange Bell Pepper
- 1/2 Red Onion
- 1 lb of chicken tenderloins
- Sweet Chili Sauce (I used store bought because I was lazy, but this is so good!!)
- 10 Bamboo skewers
The first steps are to prepare the skewers and the ingredients for the kebabs.
Start by submerging the skewers in water. This way they will absorb the water, and decrease the chance of burning while on the grill. Most packages say this, but I wanted to emphasis the importance of this step.
While your skewers soak, you should prepare the kebab ingredients. Start by cutting both the peppers and onions into about 1 inch by 1 inch pieces. If you cut them too small they will be hard to stick on the skewers.
For the chicken, do the same. Cut each tenderloin into about 1 inch by 1 inch pieces. Try to make them the same size so the meat will cook evenly.
With everything cut up, place them in separate bowls so it is easier to build the most diverse and yummy kebabs!
Now you can take your sewers one by one out of the water and start to build your kebab. You want to put the skewer through the middle of the vegetable or meat to ensure they will not fall off the stick while cooking.
I am a little OCD, so I like to keep my kebabs in a pattern. You can play with the order and feel free to make veggie only skewers or meat only skewers. I think it is best to have both, so if you mix them, make sure you put at least three pieces of chicken on each kebab.
Also, keep 1 inch from each end of the kebab with nothing on it, to make it easier to move and rotate them on the grill.Once all your skewers are made, it is time to glaze and marinade for about 30 minutes. I drizzled the sweet chili sauce on top and then using a basting brush, I spread the sauce coating all sides of the skewers.
Let them sit for about 30 minutes, but rotate the kebabs and use the basting brush to spread the sauce every 10 minutes.
After 30 minutes, and your kebabs looking saucy, it is time to grill them. Living in an apartment, I don’t have a real grill, but instead I have a stove top cast-iron grill. It is not the same, but it get’s the job done.
I put my grill over two medium flames and sprayed the cast iron with some canola oil. Let it heat up for about 5 minutes so the grill has even heat. Then place as many kebabs as the grill can fit. Let them cook on one side for about 3-5 minutes, then using tongs, or gently with your fingers, rotate the kebabs so they can cook on the other side. You will see some nice grill marks and that the chicken should turn from a pale pink (raw) to white (cooked). Let them cook for another 3-5 minutes and then rotate the kebabs more until everything is cooked evenly.
Once they are done, feel free to place them in the oven at 350 degrees to stay warm while you cook the rest of your kebabs. This will also help ensure that the chicken is fully cooked because sometimes the part of the chicken on the kebab skewer does not always cook the best.
When they are all fully cooked, you can drizzle some more sauce on them and serve them with some cooked rice noodles and sprinkle some finely chopped green onions on top.
To separate the kebabs from the skewer, stand the skewer up with the pointed side down on your plate. Then, use a fork and gently push everything down to the pointed side.
It is easier to push about 4-6 pieces at one time. Doing the whole kebab in one swoop is typically difficult as the veggies and chicken can stick to the skewer.With your skewers separated you can now enjoy your dish. Feel free to add some more sweet chili sauce to mix the noodles in and drizzle some soy sauce as well. The flavors all compliment each other well, and this dish was a huge success. The versatile chicken and veggie kebabs could also be served over a bed of rice, or in a fajita! Play with different sauce and enjoy this snapshot of summer!