Savory Fire Grilled Chicken Kabobs

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:


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 up to 2 hours in marinade. Threadmeat onto metal skewers and grill over medium high heat until meat is done, then serve.