Life at Cloverhill

Camping Cottage Recipe Summer

Chicken Kebabs

I am loving BBQ season right now. There isn’t space for one at the apartment, which means that I just have to make up for it whenever I visit friends, family or go camping (see end of post). It is a great, fast and easy way to make a delicious dinner, especially if you load up on all the wonderful flavours of the Summer.

This has become my go-to Chicken Kebab recipe for the Summer and I’ve made it at least once a week since the weather got nicer. Not only is it great eaten right off the stick, but you can also add the leftovers to salads sandwiches and omelettes. It an easy recipe to alter for as much or as little chicken as you have. I make it a little bit different every time I put the marinade together, so feel free to experiment with what you’ve got on your spice rack.

Chicken Kebabs

What you’ll need:

  • 1 tsp Garlic Salt
  • 1 tsp Onion Powder
  • 1 tsp Paprika
  • 1/2 tsp Dried Basil
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Dried Thyme
  • 1/2 tsp Cumin
  • 1/2 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1/8 tsp Cayenne
  • 1/2 cup Oil (Canola, Vegetable or Olive)
  • 4 Chicken Breasts, Boneless and Skinless
In a large sealable plastic bag, combine spices and oil. Shake to mix well.
Rinse chicken under cold water and dry with paper towels. Trim chicken and cut into 1 inch chunks.

Add chicken into the bag and toss until evenly coated. Refrigerate for 30-60 minutes, or until ready to use. Meanwhile, soak wooden skewers in lukewarm water to prevent burning on the barbecue.

Preheat the barbecue to medium heat. Thread the chicken onto the soaked skewers. Grill over medium direct heat until the meat is cooked, about 8-10 minutes. Turn once halfway through cooking time. The juices should run clear and the meat should feel firm to the touch.

Serve with grilled vegetables and rice.
No picture could impart the wonderful flavour that this chicken has.
Alternatively, you can also skewer vegetables between the pieces of chicken. I love using peppers, zucchini, mushrooms, red onion and tomatoes.
To take this on a camping/cottage trip
  • Prepare chicken chunks in marinade in advance.
  • Freeze bag of chicken until ready to leave. Toss it into the cooler when you go and it will be thawed by the time you’re ready to use it.
  • Cut vegetables in advance and store them in the fridge/cooler.
  • Bring skewers and soak them in a water bottle before ready to grill.
  • Thread chicken (and vegetables if using) onto soaked skewers.
  • Grill as directed above.
  • Enjoy and be thankful that you don’t have to eat hot dogs over the fire again for dinner.
Adapted from Webers Big Book of Grilling
Printable Version


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