Shish Kabobs Done Gourmet
- By Destry Masterson
- Published 01/11/2012
- Gourmet
- Unrated
There is a tranquil sense of serenity one gets from cooking within the cozy confines of their own home, not to mention the exalted feeling of accomplishment once the food is being eaten. Turning desires into reality within a matter of minutes, there is nothing more pleasing or rewarding than that.
Boneless, skinless white chicken is the best to work with. The tender meat is easy to cut through with a solid eight inch forged chef's knife, and you needn't worry about getting the bones out of the way.
You are going to need to gather a few things before you begin: skewers; obviously (because how else or what else are you going to stick all the shish on?), a mixing bowl; you will find out the purpose for that in a minute, measuring utensils, kitchen knives, cutting block, and a frying pan; once you have all of these then it is time to start playing with the food.
In your large mixing bowl pour one fourth cup of soy sauce, one fourth cup of cider vinegar, two tablespoons of honey, and two tablespoons of canola oil. Now grab two green onions and a mincing knife.
A mincing knife should be should be rounded to allow easy rocking back and forth over the onions so you do not have to be lifting and pressing over and over. Once the onions are minced, place them in the mixing bowl.
Now place
chicken slices and mushrooms in the mixing bowl and let it marinate for an hour's time. This would be a good time to start a mid-way clean up.
Rinse off the knives you used and clean of the cutting board. Then go and read a nice book while you wait for the marinating bowl of meat to soak.
Once the flavors of the marinating soy, honey, vinegar and onions have all become infused with the chicken and the mushrooms then remove the bowl from the fridge and begin to skewer the chicken. Wrap each bit of chicken in a slice of bacon and be sure to stab through a few spots to make it sturdy when cooking.
Alternate chicken with mushroom, you can also put red peppers, yellow peppers and pineapples on the skewer as well. Once you have the skewers all set aside pour the remaining sauce in a frying pan and let it simmer at medium heat for 10 minutes.
Now turn the grill on and lightly oil the grate so that the shish kabobs won't get stuck. Let them fry for a good 15 to 20 minutes lightly coating them in marinating baste periodically throughout the cooking process.
Once the bacon is crisp and the chicken juices are coming out clear then you have a good to eat, ready to consume gourmet meal. Make this for pool parties or as an interesting appetizer on the fourth of July.
Quit with the fast food and start cooking from home, your stomach, taste buds and family deserve it. Do it for them.
Boneless, skinless white chicken is the best to work with. The tender meat is easy to cut through with a solid eight inch forged chef's knife, and you needn't worry about getting the bones out of the way.
You are going to need to gather a few things before you begin: skewers; obviously (because how else or what else are you going to stick all the shish on?), a mixing bowl; you will find out the purpose for that in a minute, measuring utensils, kitchen knives, cutting block, and a frying pan; once you have all of these then it is time to start playing with the food.
In your large mixing bowl pour one fourth cup of soy sauce, one fourth cup of cider vinegar, two tablespoons of honey, and two tablespoons of canola oil. Now grab two green onions and a mincing knife.
A mincing knife should be should be rounded to allow easy rocking back and forth over the onions so you do not have to be lifting and pressing over and over. Once the onions are minced, place them in the mixing bowl.
Now place
Rinse off the knives you used and clean of the cutting board. Then go and read a nice book while you wait for the marinating bowl of meat to soak.
Once the flavors of the marinating soy, honey, vinegar and onions have all become infused with the chicken and the mushrooms then remove the bowl from the fridge and begin to skewer the chicken. Wrap each bit of chicken in a slice of bacon and be sure to stab through a few spots to make it sturdy when cooking.
Alternate chicken with mushroom, you can also put red peppers, yellow peppers and pineapples on the skewer as well. Once you have the skewers all set aside pour the remaining sauce in a frying pan and let it simmer at medium heat for 10 minutes.
Now turn the grill on and lightly oil the grate so that the shish kabobs won't get stuck. Let them fry for a good 15 to 20 minutes lightly coating them in marinating baste periodically throughout the cooking process.
Once the bacon is crisp and the chicken juices are coming out clear then you have a good to eat, ready to consume gourmet meal. Make this for pool parties or as an interesting appetizer on the fourth of July.
Quit with the fast food and start cooking from home, your stomach, taste buds and family deserve it. Do it for them.
Destry Masterson
Destry Masterson is an author who has written hundreds of articles. She writes about food and bosch kitchen mixers for BoschMixers.com and recommends them for all your kitchen needs. Contact Info: Destry Masterson - MyOnlineArticleWriting@gmail.com - Twitter: @DestryMasterson
View all articles by Destry Masterson