Kebabs? Kebobs? These suckers are bursting with sweet and spicy flavors, regardless how you pronounce it.
My dearest of friends have brought it to my attention that I’ve been MIA from this blog for a bit. Apparently they enjoy reading my ramblings online. I’ve been busy….with like…..vacations and stuff….and probably other things, too. So this ones for you.
With our summers being short-lived, I try to maximize the use of our BBQ. One of the things we make most often are kebabs, loaded with our favorite veggies and basted with a sweet (and often, super garlicky) glaze. I’m a huge fan of the sweet-and-spicy combination, so I switched things up by making a sweet and spicy marinade for my chicken using jalapenos from my own garden. Oh, and I added lots of dark rum. You know, for good measure.
I’m a pretty big fan of all the ingredients in this recipe, and together, they make the perfect fixin’s for a summer backyard BBQ. The boozy base, mixed with sweet, brown sugar, and a hit of heat from the jalapenos make a lip-smackin’, sweet and spicy marinade. Not to mention, it all comes together in a snap. Once the chicken is sufficiently marinated, go to town skewering your meat and veggies in whatever fashion you wish. I prefer a systematic order: green pepper, red pepper, onion, pineapple, chicken, repeat. Once your done skewering, you can commence BBQing. Enjoy.
Chicken Kebabs with Spicy Rum Marinade
- 1/2 cup dark rum
- 2 tbsp lemon juice
- 2 tbsp soy sauce
- 2 tbsp brown sugar
- 4 large cloves garlic minced
- 1 to 2 jalapeño peppers seeded and minced
- 1 tbsp minced fresh ginger
- 1/2 tsp black pepper
- 3 boneless skinless chicken breasts, cut into chunks
- Veggies such as green and red peppers pineapple and onion*
Combine rum, lemon juice, soy sauce, sugar, garlic, jalapeno, ginger, and black pepper in small bowl.
Place chicken in resealable food storage bag.
Pour marinade over chicken. Press air out of bag and seal tightly. Turn bag over to completely coat chicken with marinade.
Refrigerate 4 hours or overnight, turning bag once or twice.
Drain chicken; reserve marinade.
Bring remaining marinade to a boil in small saucepan over medium-high heat. Boil 5 minutes or until marinade is reduced by about half.
On eight metal or soaked wooden skewers, alternately thread chicken and vegetables.
Grill kababs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear, turning and basting occasionally with remaining marinade.
To serve, drizzle marinade over chicken.
Add as many veggies you wish to the skewers. I do not measure out exact quantities.
Marinade recipe from How Stuff Works