I had a couple of leftover pieces of raw chicken in the fridge from when I made Air Fryer Chicken Parmesan the other night and needed to get them cooked up. I know April loves shish kabob so decided to surprise her.
Marinade:
1/4 c olive oil
1/3 c honey
1/3 c low sodium soy sauce (regular soy sauce can make it too salty)
2 T lemon juice
1 – 2 T finely minced fresh ginger (the more the better in my book)
1 – 2 T finely minced fresh garlic
1/4 tsp (or more) paprika
1/4 tsp (or more) chili flakes
Good pinch of kosher salt and pepper.
Either dice up chicken breast or make chicken thighs into long strips. Add to marinade in a large bowl or, better, gallon size ziplock bag with air pressed out. Let marinate for 30 minutes to 24 hours. The longer it sits, the more flavor it has.
When ready to cook. Make a bed of coals, or start your gas grill to medium heat. You can broil these as well. If using wooden skewers, soak in water for at least 30 minutes to prevent burning.
Get some cherry tomatoes, whole mushrooms, chopped onion, bell pepper, pineapple, or whatever turns you on ready. Thread chicken onto skewers. You can have chicken and vegetables interspersed or make skewers all of chicken and all of vegetables. I prefer the flavors to mingle a bit. Once the skewers are complete, drain the marinade into a small saucepan and reduce the juices until it is a bit thick. Use this to brush onto the skewers as they cook. Also, the mushrooms I had were pre-sliced and wouldn’t fit on the skewers so I took a handful as well as the small bits of onion that wouldn’t fit and even a couple of the meat scraps left over and tossed them in a saute’ pan with a drizzle of the marinade and cooked until softened.
Grill shish kabobs until the meat is done, turning often. I can’t say how long because it depends on the size of the meat and heat of the fire. I’m sure you can figure that bit out.
