I love, love, love kebabs!! Or kobobs or kabobs, whichever way that you grew up spelling it! Basically, kebabs are grilled meat on a skewer! You can always grill vegetables and even some fruit, but it is traditionally just meat. The Turkish were the ones that originated the kebabs but you can find them just about anywhere now. This recipe is for a deliciously sweet grilled honey chicken kebab recipe.
I love how there is just a cute little meat all on a stick. All individualized and ready for you! Seriously, think about it. Don’t you love grabbing a kebab at a cookout?
I think this is the best meal for picky kids to eat vegetables. Have you ever watched them go bonkers over kebabs? They love them but it’s a big huge adult secret that they are half vegetables. Hey, if they didn’t notice, I’m not going to say anything!
Just as a side note, this is the recipe that Spencer says if we don’t feel like making Huli Huli Chicken, he is more than happy to have this as a substitute. Gee, what a guy!
What are the best skewers to use for Grilled Honey Chicken Kebabs?
Traditionally, we use bamboo skewers. They are easy to use and throw away after we grill and eat the food. They are also incredibly inexpensive. The only drawback is that you need to soak them for 20-30 minutes before putting them on the grill or you will have a little fire on your hands over the coals. Don’t ask me how I know that!
Next up are the metal ones. They come in the short and long versions. I prefer the short for easier fitting on our Big Green Egg and I don’t have to worry about preparing them ahead of time.
Watch the metal skewers when you buy them though. You want it to come in a two sided flat design. I have purchased the triangular ones and that has the meat twirl on the skewer. That makes it really hard to flip them over on the grill. Speaking from experience, it’s just not fun to have to wrestle with that over a hot flame.
Prepping the Grilled Honey Chicken Kebab marinade
The meat and the vegetables will need to be marinated for 2 hours so plan accordingly for this recipe! You can use chicken breasts or thighs for this one. Both work equally well. I recommend using a mix of red, orange and green peppers for this recipe. It adds a lot of visual interest to the dish.
Combine the oil, honey, soy sauce, pepper and garlic into a plastic ziplock bag. Mix it up well. Combine the onions, peppers and chicken (cubed into about one inch pieces) and add it to the marinade. Mix it all together and place it in the fridge for 2 hours before putting them on the skewers.
Preparing the Big Green Egg for the Grilled Honey Chicken Kebabs
It’s time to heat up the grill. Bring it up to about 450 degrees using the direct heat method. Once it reaches 450, bring it down to about 375 by adjusting the top and bottom vents. This just takes a couple of minutes.
Add the honey chicken kebabs to the grill. It should only take about four or five minutes before they are ready to be turned over. I like to see that the bottom side has a little bit of a char to it. I think it is a great flavor with the sweet marinade.
Turn the kebabs and grill the other side for another four or five minutes.
When they are done, let them rest for a few minutes and then serve! Delish!!
- 1/4 c vegetable oil
- 1/3 c honey
- 1/3 c soy sauce
- 8 skinless boneless chicken thighs or breasts cut into 1 inch cubes
- 2-4 cloves of garlic
- 2 onions cut into 2 inch pieces
- 2 bell peppers cut into 2 inch pieces
- salt and pepper to taste
- In a large mixing bowl, combine oil, soy sauce, garlic, salt and pepper. Mix. Reserve about 1/4 c for brushing on kabobs later.
- Place chicken, onions and peppers in a zip lock bag. Drizzle marinade and seal. Place in fridge for 2 hours to marinate.
- Preheat grill to 350 degrees.
- Drain the marinade and place chicken, onions and peppers on skewers, alternating vegetables and chicken.
- Oil grill grate and place skewers on the grill. Cook each side 5-7 minutes or until chicken is fully cooked internally. Brush on reserved marinade the last 3-4 minutes on each side.