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Amanda 07/04/06 |
Hi Ellen, I am having my daughter's first birthday and want to prepare chicken kebabs on the grill. How much chicken/veggies should go on each skewer and how many skewers should I prepare for 40 - 50 peoples? Also, how long will it take to grill these and should I grill it prior to people arriving and then keep warm in the oven? Thanks! |
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ellen 07/04/06 |
Use boneless chicken thigh meat, it stays juicer and has a better chicken flavor. Brine it for up to 4 hours before making the kebabs, or marinate. Get 1 pound for each 3 to 4 persons (more for few side dishes, less for heavy sides) and make however many skewers it takes to use it up. Put veggies except onion or bell pepper pieces on separate skewers, (tomato, summer squash,pineapple) or they overcook with the chicken. You will probably have 2 chicken skewers and 1 veggie for each person. You can do under the broiler and transfer immediately to the grill to finish. It is very hard to keep pre-oooked kebabs moist and at a safe heat (above 140) TO SERVE. Happy birthday. |
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ellen 07/04/06 |
PS experiment with cooking times for a family meal. You may decide chicken fajitas are simpler and just as tasty. |
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Nancy 09/13/07 |
When I made my kabobs for the last party I had this summer I put them in the basket in the rotisserrie, I had meat, do I still use the dark meat on those or can I use the breast meat. Or a little of both? if I wanted to use the chicken. Found this to be the best way of making these and I didn't have to stand over a grill, I just set it and forgot it for 30 minutes. |
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ellen 09/14/07 |
Thigh meat is simpler. Te white meat cut the same size cooks faster and drier than the dark, so if you use both, consider cooking them separately and starting the what later and taking it off first. |