Simple Chicken Kabob Recipes

You call it kebob, I call it kebab, let's eat the whole thing off. A
chicken kebob recipe by any other name would taste as good. It depends
on where you live and the language you speak as to how you pronounce
the word. Which variation do you use, kabab, kabob, kibob, kebhav,
kephav? All the basic chicken kebob recipes are the same and they
refer to a variety of meat dishes from the Middle East, Mediterranean,
African, Central and South Asian cuisines. It's all about grilled or
broiled meats on a skewer or stick.The American word kebob as in
chicken kebob recipes has its' origin in shish kebab. Shish is the
Turkish word for skewer. So the phrase is essentially Turkish in
origin and Turkish tradition has it that this special cooking method
came into wide use with medieval soldiers who used their swords to
grill meat over open field fires. The dish, however, has been widely
written about and presumably used in classic and ancient literature.
Presumably the chicken kebob recipes of the ancient Greeks was at the
really simple end of the spectrum. Since it takes a modern market
economy and universal availability of herbs and spices to make a not
so simple chicken kebob recipe.Try this really simple one: Boneless
chicken breasts, bacon and jalapenos either from a jar or fresh. Cut
your chicken breast into strips about 2 inches wide and 3 to 4 inches
long. Lay bacon flat on cutting board. Place chicken strip on top, put
jalapeno in the middle, starting at the end nearest to you, roll them
up and then stick them onto your sword or a skewer if you are
off-duty. Not recommended for the faint hearted or digestively
challenged.Lets face it chicken is not the tastiest of meats. Perhaps
it was in the Mediterranean in ancient times before we invented
battery farming and happy birds would make for happy chicken kebob
recipes. But nowadays, (history doesn't tell us when exactly the
marinade became the next big thing in sword cuisine) marinade is the
essential prerequisite to a lip-smacking kebob.Try this simple chicken
kebob recipe marinade. Mix the following ingredients in a blender
until it is a well blended.1 chopped onion, 1 cup honey, 1/2 cup
teriyaki sauce, 2 tbsp chili powder, 1/3 cup Tabasco sauce, 1 tsp
salt, 1 cup sugar, the juice from 1 lemon, 2 fresh pepperschop your
meat into sword-size pieces and put them together with the marinade
sauce in a zip-lock plastic bag and place them in the bottom of your
refrigerator overnight or for at least six hours before
cooking.Marinating adds flavor and tenderness to your own chicken
kebob recipe.