Ingredient: green peppers, cut into 1 1/2" pieces

Chicken Kebabs

With the passage of time, Kebabs have managed to find a very significant place in modern day cuisines. Although kebabs have their roots in the Mediterranean and Middle East, they have been able to make their way around the world.

There is something special about warm weather and the smell of grill aromas saturating the air; it just seems to take food to a whole new level.

Tradition has it that kebabs were invented by medieval soldiers who used their swords to grill chunks of freshly hunted animals over open field fires. The word kebab means ‘fry’ but is also synonymous to ‘burning’. The first kebab dates back to 17th century BC, Greece. Akrotiri, a settlement on the Island of Santorini  was buried in volcanic ash which preserved the remains of many objects, etc. In 1967, the site was excavated and unearthed stone sets for barbecuing. The stones were carved to resemble long dog-like animals that would have slots for skewers to lay in. These were called ‘firedogs’.

The nice thing about this meal is that its simple and easy. I guess you could say ‘the pizza of the grill’. The picture at the end of the blog is a very common sight we saw in the streets of Ecuador. Brion and I were never brave enough to try them but it sure smelled good in the open air.

I am using chicken breast for my kebabs today. Nothing fancy, just good eating. Enjoy!

Print Recipe
 Chicken Kebabs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Lunch, Main Dish
Cuisine American, Ecuador, European, Greek, Moroccan
Servings
Ingredients
Course Lunch, Main Dish
Cuisine American, Ecuador, European, Greek, Moroccan
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut chicken breasts into 18 lengthwise strips; place in a large resealable plastic bag. In another resealable plastic bag place green peppers, onions & mushrooms.
  2. In a large bowl, combine salad dressing, soy sauce, Worcestershire sauce & lemon juice. Remove 1/3 cup; cover & refrigerate. Divide the remaining salad dressing mixture between chicken & the vegetables; seal both bags & turn to coat. Refrigerate 4 hours or overnight, turning occasionally.
  3. Drain & discard marinade from chicken & vegetables. Alternately thread chicken & vegetables on 18 metal or soaked wooden skewers. Grill over medium heat for 12-15 minutes or until chicken juices run clear, turning & basting with reserved marinade occasionally.
Recipe Notes