I knew I wanted to make kabobs, but I wanted to experiment with marinades. These babies are dripping in a honey marinade - soy sauce, olive oil, salt & pepper. Simple ingredients most of us have. The chicken & veggies were marinating all day. They were delicious - dripping in sweet honey flavors! They're laying on a bed of arugula & cilantro. Cilantro is becoming easily one of my favorite ingredients to add to any...
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Let the skewers soak in water for 5-10 minutes so they’re soft.
Start building the skewers with a big pepper on the end, followed by meat, veggies, and alternating back to meat.
In a cast iron skillet, cover the bottom with olive oil and turn the heat to medium.
Lay the skewers in the skillet and cook for 8-10 minutes, rotating them on all sides until completely cooked.
Serve the kabobs over a bed of arugula and garnish with cilantro.
Soaking the skewers in water prevents them from burning during cooking.
Marinate the chicken and veggies for several hours or overnight for maximum flavor.
Rotate the skewers frequently while cooking to ensure even cooking on all sides.
Can I use other vegetables for the kabobs?
Yes, you can substitute or add vegetables like mushrooms, cherry tomatoes, or eggplant based on your preference.
Can I grill the kabobs instead of using a skillet?
Absolutely! Grilling the kabobs adds a smoky flavor and works perfectly for this recipe.
How long should I marinate the chicken and veggies?
For best results, marinate them for at least 4 hours or overnight to allow the flavors to fully develop.
Can I use a different protein instead of chicken?
Yes, you can use shrimp, beef, or tofu as alternatives to chicken in this recipe.
What can I serve with these kabobs?
You can serve them with rice, quinoa, or a side of roasted potatoes for a complete meal.
