Grilled Chicken Kebabs

Name: Grilled Chicken Kebabs
Yield: Serves 4 (Makes 8 kebabs)
Ingredients: 1 1/2 pounds, boneless, skinless chicken breasts or thighs, cut into 1- to 1 1/2-inch chunks; 3 cups, vegetables or fruits, prepared according to below directions; 2 tablespoons, olive oil to coat vegetables and/or fruit

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Appears in Cook's Illustrated July/August 1998

Main Courses

Chicken

Grilling & Barbecue

The key to moist but well-grilled kebabs? Soak them in an acid-free marinade for about three hours before they hit the grill.

SERVES4 (Makes 8 kebabs)

TIME1 hour, plus 3 hours marinating

WHY THIS RECIPE WORKS

We discovered while developing our chicken kebabs recipe that marinating the chicken not only flavored the meat but helped it retain moisture—no surprise, perhaps. Olive oil–based marinades helped to infuse the meat with flavor without caus...

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