Asian chicken kabobs
Not typically a big skewer fan, it always seems some things burn and others are raw, this with like sized chicken, and just thin onion pieces cooks perfectly. And it is very tasty.
Asian chicken kabobs
Not typically a big skewer fan, it always seems some things burn and others are raw, this with like sized chicken, and just thin onion pieces cooks perfectly. And it is very tasty.
Cooking Instructions
- 1
Soak skewers in water for at least 1 hour before use
- 2
Cut chicken into about 1 inch cubes
- 3
Chop/dice garlic and ginger
- 4
Hot sauce, if you have Korean gochujang it is the best, shiracha is good, whatever you like. Use what you like for your heat level.
- 5
Chop green onion, the smaller the better
- 6
Put everything in a bowl except the onion (green onion goes in bowl, not bulb onion)
- 7
Mix everything together, cover, refrigerate between 1 and 2 hours.
- 8
Cut onions into about 1 inch pieces. I find cutting them in half at the equator, than each half in half, on the poles. Take each quarter slice it into thirds from pole to middle cut. This gives about the best working pieces.
- 9
Skewer onion piece, chicken onion, chicken, etc., end with onion. I find a twisting motion through the onion piece keeps splitting to a minimum.
- 10
Don't over crowd the skewer, try 5 onion pieces and 4 chicken, depending on the size of your skewers.
- 11
Place on a medium grill. I have also used a cast iron stove top grill with very good results.
- 12
Turn every 4-5 minutes, about 3 times. Should be cooked 12-15 minutes.
- 13
Serve hot.
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