I used a marinade recipe from The Food Network website as the base for this shish kabob dish. It is so tangy and full of flavor - really good and the marinade tastes don't disappear even after grilling. Yummy, yummy, yummy. Do note that this is a do-ahead recipe.Marinade ingredients:
1 orange, zested, then juiced
1 lemon, zested, then juiced
1 lime, zested, then juiced
4 cloves garlic, minced
1 tablespoon fresh tarragon leaves
1/4 cup soy sauce
1/4 cup canola oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Kabob ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
assorted vegetables, like zucchini, bell peppers, onions and mushrooms, cut into approximately 2 inch pieces (leave the mushrooms whole unless they're huge!)
Mix together all the marinade ingredients in a large zip lock baggie. Drop in the chicken cubes and marinate at least 4 hours - I almost always marinate meats overnight. After marinating time is up, thread the vegetables and chicken on skewers. I will often do this part well ahead of time, and if I'm using bamboo skewers I find that stringing them ahead eliminates the need to soak the skewers. (Of course the kabobs should go back into the fridge until time to grill.) Grill slowly, turning every so often, to prevent burning, and ensure thorough cooking of the chicken.
***A tip for well cooked shish kabob is to soften crisper types of vegetables, like peppers and onions, by microwaving them briefly. This helps to get them totally cooked on the grill, instead of having the problem of cooked meat and slightly raw veggies, which I don't care for!
