A while back, The Missus came up with a delicious marinade we use for beef filet kabobs. Last night, I thought we'd give it a try on some boneless chicken thighs. After mixing up the marinade, we put the chicken in it for a few hours, then threaded the chicken on the skewers:
Fired up my new chimney starter:
Put the kabobs on indirect:
After about 10 mins, I put them on direct:
I also brushed the kabobs periodically with the remaining marinade.
Here they are off the fire and ready to be served:
We were not disappointed - the marinade was as good on chicken as it is with beef!
Here's the recipe:
Savory Kabob Marinade for Beef or Chicken
3 cloves garlic, minced
2 teaspoons paprika
½ teaspoon New Mexico chile powder
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1 tbsp lemon juice
1/3 cup red wine vinegar
1/2 cup olive oil
Blend all ingredients in blender till smooth. Adjust salt to taste if necessary. Marinate beef or chicken pieces for at least 2 hours in marinade.