Who doesn’t love a delicious, tender and juicy chicken kabob skewer? Filled with so much flavor and a secret herb that brings this recipe to another level. Give it a try and know, you can never go wrong with this kabob recipe!

Why do I let the bamboo skewers stay in water at least overnight?

Putting your skewers in water will prevent them from burning.

Why should I cut my chicken the same size?

Cutting your kabobs the same size will insure that all of them are cooked evenly.

Why do I blend my seasoning?

I blend my seasoning to make the herbs more coarse. Also when you blend your scallions, they will give a greater flavor rather than having them whole.

Why not too over blend you’re seasoning?

Over-blending your seasoning will cause the herbs to be more powder like and your chicken will look green when it’s all mixed together. 

Why to marinate overnight?

The longer it stands in the marinate the more flavor it will produce. 

Can I opt out of adding onions?

Of course, it’s optional.

Can I use a metal skewer instead of a bamboo skewer?

Of course you can, use whatever you have in the kitchen. 

How to properly place your kabobs onto the skewer:

Watching the video will give a more in depth view on how to place the chicken properly. 

Can I bake the kabobs ?

Yes you can.

When should I flip my kabobs?

When grilling, watch the chicken closely. When you notice that half of the chicken has a whiter color and the other half is more raw with a pinkish color, flip it. 

When do I know my kabobs are finished?

Chicken kabobs are cooked when the temperature reaches 165F.

Can I use a different part of a chicken instead of chicken breast?

Yes you can.

What kind of wine do I use?

I use a dry white wine called Sauvignon Blanc

Chicken Kabob Skewers

Who doesn’t love a delicious, tender and juicy chicken kabob skewer? Filled with so much flavor and a secret herb that brings this recipe to another level. Give it a try and know, you can never go wrong with this kabob recipe!

Equipment

  • Grill or Oven
  • Bamboo Sticks
  • Blender or a Molcajete

Ingredients
  

  • 4 Chicken Breast
  • 2 tbsp of dried scallions
  • 1 tbsp of onion powder
  • 1 tbsp of garlic powder
  • 1 tbsp of dried dill
  • 1 tbsp of dried parsley
  • 1/4 cup of mayonnaise
  • 1/3 cup of dry white wine
  • 4 garlic cloves, crushed
  • 1 whole onion, chopped
  • salt and pepper
  • 14-15 wooden bamboo sticks
  • Water (for bamboo skewers)

Instructions
 

  • Submerge your bamboo skewers into water and let stand about 1 hr but that will less likely burn if they stay overnight.
  • Cut your chicken into cubes. Salt and pepper your chicken.
  • In a food processor, add in your dry ingredients and pulse until coarse. Don’t over blend the herbs because it’ll turn into green powder and your chicken will look green.
  • Pour the blended seasonings onto your chicken. Add your crushed garlic, chopped onion, mayo and white wine. Mix until combined. Cover with plastic and place into the refrigerator to marinate (about 3hrs). The longer it stands in the marinate the better the chicken will taste. But don’t keep it longer than overnight.
  • Take your bamboo skewers out of the water and dry them with a paper towel.
  • Place your kabobs onto the skewers.
  • Heat your grill to about 400-425F and don’t forget to flip your chicken when it’s halfway cooked. Grill until the chicken temperature reaches 165F.
  • Enjoy!!!