Monday, May 30, 2011

Exotic Memorial Day BBQ in Your Own Kitchen! Chicken, Pineapple and Snow Pea Kebobs

 Ever since I can remember, Memorial Day has become synonymous with barbecues.  These kebobs are the perfect solution for those of us city folk without a backyard grill because can be made on a stove top grill pan!  You can even make them and bring them to a friend's backyard bbq, or simply have a family barbecue in your own dining room.

Chicken, Pineapple and Snow Pea Kebobs M Yield: 30 Kebobs
Easy to make, impressive to behold and truly delicious to eat! The stove top grilling caramelizes the sugar in the pineapple and the marinade on the chicken. These kebobs can be eaten hot or room temp-the perfect lunch, dinner or picnic meal.
Prep time: 30 min. + overnight marinating   Cooking time: 16-18 min. (5-6 kebobs at a time) on grill plus 20-30 min. in oven
3 pounds white meat chicken-cubed
½ cup vegetable oil
½ cup sesame oil
1 cup teriyaki sauce
8 garlic cloves-smashed
2 tablespoons fresh thyme
2 inches fresh gingerroot-peeled and minced
1 pineapple-peeled,cored and cut into one inch pieces
2/3 pound snow peas-trimmed
Olive oil spray
30 eight inch bamboo skewers
Large mixing bowl
Plastic wrap
Stove top grilling pan
Pastry brush
Two oven to table serving casseroles or one large foil pan
  1. Rinse off chicken cubes. Make sure all fat and pieces of membrane have been removed. Separate cubes according to thickness so you can place cubes of like thickness on skewers.
  2. Mix sesame oil, vegetable oil, teriyaki sauce, smashed garlic, thyme and minced ginger in mixing bowl.  Mix well. Pour chicken cubes into marinade and stir until all the cubes are covered with marinade. Cover with plastic wrap and refrigerate overnight.
  3. Soak bamboo skewers in water for one hour before you plan to use them.
  4. To form kebobs: Push one cube of chicken on to skewer, then pineapple, and then a snowpea. You can fit three chicken cubes on each skewer. Repeat this process until all the components have been skewered. Cover with plastic wrap and refrigerate if you are not cooking them immediately. Reserve marinade for basting and refrigerate as well.
  5. To grill: Spray grill pan with olive oil. Heat pan over medium high flame.
  6. Preheat oven to: 400 F.
  7. Brush five or six kebobs (depending on the size of your pan) with marinade. Carefully, place kebobs on grill pan. Grill about eight or nine minutes  before turning kebobs over , basting them again and grilling an additional eight or nine minutes. You should see significant grill marks on the chicken and the whole kebob should look shiny and caramelized.  I find the constant turning of the kebobs to ensure that the chicken is completely cooked on a stove top grill very time consuming and tiring. It’s easier to place grilled kebobs into oven to table casseroles  as you finish them and set them aside until all the kebobs have been grilled. Cover  them with foil and place them in oven for 20-30 minutes. Check one of the thicker kebobs to make sure the chicken is cooked through. Serve hot or at room temperature.

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