Shishkabobs…Oh Yeah!

It’s Sunday afternoon in our house.  We slept in and skipped morning church, but the great news is – our church has 3 services every Sunday so we can go tonite!  And if you saw my last post, my daughter is playing in the band at nite tonite so I’d rather go then anyway.  Jason and Lindsay were the only of our many kids who were home today.  Jason is our son and Lindsay is his soon-to-be bride.  Aren’t they a cute couple?

They requested shishkabobs so we got after it and started prepping. 

The Ingredients of Love:  Boneless skinless chicken breasts, tenders or thighs, your favorite marinade, fresh pineapple, red pepper, onion, mushrooms, skewers (we have these nice metal ones but you can buy the wooden ones and soak them in water to keep them from scorching).

To begin, marinade your chicken.  I always marinate in a gallon Ziploc bag now. Just chop your chicken into even-size pieces (about 1 1/2-2 inch squares) and throw them in a bag.  Pour your favorite marinade over them.  Today we used sweet chili sauce on some and KC Masterpiece Honey Teriyaki on another.  Do you like white or dark meat chicken? Our family almost all loves chicken thighs now…and they are fabulous with the honey teriyaki marinade.  
Zip up the bag and squish with your hands from the outside. Let marinade for about 30 minutes. 

Now, chop your red pepper into about the same size pieces.  Put them in a bowl.

Grab your fresh pineapple.  Chop off the leaves at the end like Mr. Wonderful did.   If you don’t have a Mr. Wonderful, you should get one.  He is a great chopper/prepper and he’s just as good inside as he looks outside!.  But you can’t have mine, he’s spoken for. 

 Stand your pineapple up on one of the flat surfaces and start slicing off the sides, by starting at the top and slicing downward.  Really try to get more of those brown “eyes” off than in this picture though. Those don’t feel good when you’re chewing.

Now chop off the other end.  Flat surfaces are your friend…remember that!  Now cut the pineapple in half lengthwise.   Place it flat side down and cut it across it to make slices. 

 Then you have to make a V cut to cut out the hard inner core piece on each piece.  Now cut into chunks about the same size as your red pepper and chicken.

Put your pineapple into another bowl.  Chop your onion into quarters.  Cut off the ends. 

 Peel  off the outer layer of peel.  Cut in half.

Now cut each half into quarters.  
Put your chopped onions in a bowl. You can also just put everything in sections onto one giant platter.  And hey, I would probably do that way, come to think of it, as there’d only be one dish to wash!

Now, clean your mushrooms if you have nasty dirt on them like mine did.  Never run mushrooms under water.  Simply take a damp paper towel or towel and wipe them gently to remove dirt.  Water absorbs into them too quickly and makes them too soggy.   Put them in your bowl or platter.

Now beging threading your skewers.  We like to put the red pepper and onion on eithe side of the chicken as it kind of permeates the chicken with their flavor.  You can arrange them however you want. 

 If you have leftover of anything just thread it on a skewer and grill it.  You’re gonna pull everything off the skewers anyway onto your plate so it doesn’t have to be exact.  Now take your skewers out to the BBQ and grill, flipping every few minutes to evenly heat them.  Check your thickest meat with a meat thermometer and make sure you have at least 160 degrees in the center part of your meat.   Remember the ends of the skewers are super hot! So remove them with some tongs!

Look at those beauties! The colors are so pretty!  These are so much fun to fix for dinner guests. It will make them feel special and loved.

Remove to a platter.  We usually serve with oven potatoes or rice, and a veggie.  Today we had jasmine rice and green beans almondine (recipe coming soon).  You will love these amazing kabobs and want to make them often! 


Shihkabobs Recipe

Boneless, skinless chicken breasts, tenders or thighsMarinade of your choice

red peppers

fresh pineapple
whole mushrooms

Cut meat into even chunks and put in Ziploc bag.  Pour marinade over and massage bag to coat all.  Let sit in refrigerator for 30 minutes.  Meanwhile, cut up onion, red pepper and pineapple into even size chunks.  Thread onto skewers and grill.


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