Barbeque Chicken Skewers with Portobello Mushrooms
These barbecued chicken skewers are as hearty as they are tasty! They can be prepared well in advance so they’re ready to throw on the barbecue as soon as you get home. Invite your younger cooks to help you skewer the chicken!
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time | Passive Time |
| 10minutes | 12+hours |
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Ingredients
- 4-6 bamboo skewers
- boneless chicken breast
- 1 Red bell pepper
- 1 Green bell pepper
- 3-4Thick slices Portobello mushroom
- 1/2c Snell House Barbecue SaucePlus more for brushing, if necessary
Instructions
- Soak the bamboo skewers in water while making all the preparation (or even earlier) this prevents burning on the barbecue
- Cut your chicken and vegetables into 1 1/2 inch pieces
- Place the chicken in a bowl with the Barbeque Sauce to marinade for at least 15 minutes. You can have this prepared the night before or in the morning before cooking.
- When you’re ready to start cooking, arrange all ingredients on the skewers. Line up all your ingredients and pierce the skewer through the middle. I like to alternate 1 piece of chicken to every two pieces of vegetable.
- Brush any leftover Barbeque Sauce over the vegetables, using more if necessary.
- Pre-heat your BBQ and oil the grill. (I like to have a set of cheap cooling racks for the BBQ. By placing them across the grill, you will less likely have things fall through)
- Place the skewers on the barbeque and keep a close eye so they don’t burn. If they start to get too black, turn the heat down or move them off the direct flame to continue cooking until the chicken has no pink inside, about 5 minutes per side.
- Serve on a bed of rice with a side salad and enjoy!
Recipe Notes
For a vegetarian option, omit the chicken and double the portobello mushrooms, or substitute the chicken for halloumi cheese!
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snellhouse.net |