Trying out my new kebab skewers, which wouldn’t look out of place being wielded by a Ninja Turtle. They’re long enough that a single skewer is plenty of food for one person and because they’re flat, the food doesn’t spin around when you try to turn it over. I actually used a propane barbecue grill for this, and the kebab handles stick out of the front of the grill when the lid is closed, which keeps them cool to the touch.
Ingredients
- 1 Boneless, skinless chicken breast per person
- Bell pepper
- Onion
- 1Basque meat tenderizer and marinade
- Olive oil
Method
Ridiculously easy since we’re going to let the Basque marinade do all the flavor work here. This sauce is really good, especially for beef, but it works well with chicken too. It’s not a strong or spicy marinade – it literally just tenderizes the meat and gives a really good flavor at the same time.
It’s not a thick sauce, so you won’t be brushing it on as you cook. Instead, the best approach is to cut up the chicken into approximately 1″-2″ pieces and put it in a Ziplock bag along with enough Basque marinade to cover it. Refrigerate it for at least an hour (more is always better), turning occasionally to make the meat is completely soaked in the marinade and it penetrates through.
Cut up the onion and bell pepper (and whatever other things you want to add) and toss them lightly in olive oil to prevent burning. Thread the meat and vegetables onto the skewers and place them over a medium heat, turning occasionally for 10-15 minutes. Don’t overcook them, and remember that if you’re using metal skewers they will heat up and cook the meat from the inside as well.
Serve with a side salad for a low-carb option or rice pilaf if you prefer. And a good wine of course.