How to Make the Best Charcoal-Grilled Barbecued Chicken Kebabs

Byamazingfoodstv


Hosts Bridget Lancaster and Julia Collin Davison make the best Charcoal-Grilled Barbecued Chicken Kebabs.

Get the recipe for Charcoal-Grilled Barbecued Chicken Kebabs:
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46 Comments

  9. We made these today with breast meat and they were wonderful. I used the shredding blade on my food processor for the onions and used my silicon spatula to get every drop of onions and juice into the saucepan. I served them with a warm German potato salad with bacon and it was a great combination.

  10. I was so excited to use this recipe until the bacon paste! I realize I'm in the minority here. I wanted a good chicken recipe but making it so much more unhealthy made it unappealing to me and changed the flavor profile. Logically it will be juicy and flavorful but I imagine it will have a bacon and chicken flavor and I wanted a well seasoned chicken flavor…but love you guys and ATK!

  17. You put the raw chicken on the grill with the tongs. Looking the at the rub stains on the tongs at the end, it appears you continued to use the same raw-chicken-exposed tongs to take them off the grill. Was this the case, or did I miss something? This isn't meant as a criticism, just something that I'm pedantic about. I clean my utensils constantly (especially after contact with raw meat), and I'm curious about your approach.

  19. Honestly is this bacon paste a real thing because this is amazing it's like literally bacon butter but it's created by you with the smoke flavor and the sweetness of bacon oh my God I am so happy to have stumbled upon this

  30. With this recipe you’ve succeeded to offend so many culinary cultures …and your final product doesn’t even look or taste like chicken. I’m sorry but this is unacceptable, said the chickens.

  35. I pity the poor entry level assistant who has grill grate clean duty at ATK.. Let’s get real here though! Our’s like everyone else’s in the whole country after 10 years and no such assistant’s labor, is definitely non-stick, but is due to the black, crusty, (deliciousness ?) that fully covers them..and of course is flame sanitized each and every time l preheat and brush the grill!

  40. I make kebabs with similar ingredients but not BBQ. Marinade with yogurt, lemon juice, olive oil, garlic, paprika (sweet and smoked), cumin, cinnamon, and sumac. Skewer and grill. The marinade makes them liable to stick a little to the grate, even after oiling, but they taste great.

  41. Thanks for the video ladies!
    Quality chicken prepped and prepared yakitori style seasoned with salt/sake or Tare(shoyu, sake and sugar) is the way to go.
    It can be a bit fussy but very rewarding.

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