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With the very best marinated hen, zucchini, bell pepper and crimson onion. Juicy, tender, and full of a lot taste!
FINGER-LICKING GOODNESS ALERT! These grilled hen kabobs are what kabob desires are manufactured from. Juicy, tender, and jam-packed with oh-so-much taste.
With a easy 1 to 4 hr marinade of olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic, and Italian seasoning, you’ll be able to prep this forward of time and get many of the work finished and finished.
Thread your veggies proper on (it’ll grill with that additional reserved marinade to sop up allllll that pretty sauce), grill, char, serve. Serve with some crusty bread and my favourite chopped salad. Or serve proper off the grill with loads of napkins and paper towels.
This can be a good one we’ll preserve coming again to all summer season lengthy.
Grilled Rooster Kabobs: Often Requested Questions
Sure, hen breasts can completely be used right here however hen thighs have extra darkish meat and the next fats content material which is able to yield juicier, extra flavorful hen when thrown on the grill.
You possibly can substitute soy sauce with a 1:1 ratio, nevertheless it won’t have the identical tartness.
Metallic skewers are sturdy and reusable however observe that they are going to retain warmth so please watch out when serving. Picket skewers will also be used however can burn over a sizzling grill. I like to recommend soaking them in a single day in water (or a minimum of half-hour) previous to utilizing.
- 6 tablespoons olive oil, divided
- ¼ cup balsamic vinegar
- 3 tablespoons freshly squeezed lemon juice
- 2 tablespoons Dijon mustard
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 2 teaspoons Italian seasoning
- Kosher salt and freshly floor black pepper, to style
- 2 kilos boneless, skinless hen thighs, reduce into 1-inch chunks
- 2 small to medium zucchini, sliced to 1/2-inch thick rounds
- 1 crimson bell pepper, reduce into 1 1/2-inch items
- 1 yellow bell pepper, reduce into 1 1/2-inch items
- 1 crimson onion, reduce into 1 1/2-inch items
- 2 tablespoons chopped recent parsley leaves
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In a medium bowl, whisk collectively 4 tablespoons olive oil, balsamic vinegar, lemon juice, Dijon, brown sugar, Worcestershire, garlic and Italian seasoning; season with salt and pepper, to style. Reserve 1/3 cup and put aside.
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In a gallon dimension Ziploc bag or massive bowl, mix hen and olive oil combination; marinate for a minimum of 1 hour to 4 hours, turning the bag often. Drain the hen from the marinade.
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Thread hen, zucchini, bell peppers, and onion onto skewers. Brush with remaining 2 tablespoons olive oil; season with salt and pepper, to style.
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Preheat grill to medium warmth.
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Add skewers to grill, and cook dinner, turning often, till the hen is totally cooked via, reaching an inner temperature of 165 levels F, about 10 minutes. Brush skewers with reserved olive oil combination, cooking for an extra 1-2 minutes.
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Serve instantly, garnished with parsley, if desired.
