Need A Easy Chicken Kabob Recipe Using Only A Oven No Grill?

I have no Grill and I want a easy recipe using vegetables and easy houshold ingrediants in a oven or duch oven useing it as a grill.Need A Easy Chicken Kabob Recipe Using Only A Oven No Grill?
I really dont use a recipe for my kabobs...we just add some vegetables cut up that we all enjoy...and cut up some boneless, skinless chicken breasts. We also season the meat and veg's to taste...using garlic, pepper, salt, and even a small amount of worcetesire sauce..


Put all ingredients on a kabob stick or wrapped in some aluminum foil...put in oven on about 350 degrees until chicken is fully cooked.Need A Easy Chicken Kabob Recipe Using Only A Oven No Grill?
Marinate chunks of boneless, skinless chicken breast in ready-made teriyaki sauce for half an hour, then alternate threading them on a wooden skewer with cubes of pineapple, green peppers, and cherry tomatoes.





Bake at 350 degrees until the chicken is done, basting frequently with more teriyaki sauce. Serve over a bed of white rice to which you have added slivered almonds and some lightly sauteed diced onion.





(Note: if you prefer a stronger flavor, then allow the chicken to sit in the marinade for up to two hours. You can also add a little pineapple juice to the marinade and/or the basting sauce for a sweeter taste.)





Easy and delicious!
INGREDIENTS


2 tablespoons olive oil


1 teaspoon ground cumin


2 tablespoons chopped fresh cilantro


1 lime, juiced


salt and ground black pepper to taste


2 skinless, boneless chicken breast halves - cut into 1 inch cubes


1 small zucchini, cut into 1/2-inch slices


1 onion, cut into wedges and separated


1 red bell pepper, cut into 1 inch pieces


10 cherry tomatoes


DIRECTIONS


In a shallow dish, mix together olive oil, cumin, chopped cilantro, and lime juice. Season with salt and pepper. Add chicken, and mix well. Cover, and refrigerate for at least one hour.


Preheat grill for high heat.


Thread chicken, zucchini, onion, red bell pepper, and tomatoes onto skewers.


Brush grill with oil, and arrange skewers on hot grate. Cook for approximately 10 minutes, or until chicken is cooked through, turning to cook evenly.








**Instead of using the grill, preheat oven to 450 degrees. Bake, uncovered for 6-8 minutes or until juices run clear.
Kabobs





about 2 pounds of boneless raw chicken cut into thumb-sized pieces


2-3 small zucchini (make stripes on zucchini with a potato peeler)


purple onion


small fresh mushrooms


sweet red bell pepper


any other raw vegetable that you like


Marinade





1/2 cup soy sauce


2 Tbsps Worcestershire sauce


2 Tbsps olive oil


2 Tbsps brown sugar


2 Tbsps honey


2 tsps dry mustard


Whisk together ingredients for the marinade until well blended, reserving about 1/3 cup for basting later. Add raw chicken to remaining marinade and refrigerate for 2-4 hours.





Meanwhile, cut zucchini into ';coins'; and cut other vegetables into similar small, stamp-size pieces. When you are ready to make the kabobs, line your toaster oven pan with aluminum foil. Keep your kabobs small and short so they will better fit into your toaster oven. Also, they will cook faster. Of course, you may broil them in a standard oven.





Make kabobs by threading chicken and vegetables onto skewers in the usual alternating pattern. Brush kabobs with remaining marinade. Turn them at least once as they broil and brush again. My toaster oven will cook them in about 20-25 minutes but your times may vary depending on your oven.
Chicken Kabobs





1 pineapple, peeled and cut into large pieces (large enough so they won't fall off skewers)





2 medium Walla Walla onions, cut in half, then into 8 wedges like a pie





1 red bell pepper, cut into 1-inch pieces





1 yellow bell pepper, cut into 1-inch pieces





1 green bell pepper, cut into 1-inch pieces





4 chicken breast halves, cut into 1-inch cubes





2 tablespoons olive oil





1/2 teaspoons garlic salt





1/2 teaspoon poultry seasoning





Ground Tellicherry peppercorns











14-16 long bamboo skewers











Chutney Glaze





1/2 cup peach chutney from Protea Imports





2 tablespoons teriyaki sauce and marinade

















1. Place pineapple, onion wedges and pepper pieces on a large plate.





2. Place the chicken breast cubes in a small bowl, drizzle with oil and sprinkle





with garlic salt, poultry seasoning and pepper. Stir around to coat





chicken with seasoning and oil.





3. Skewer chicken, pineapple and bell pepper pieces.





4 Mix chutney and teriyaki sauce with a basting brush.





5. Grill kebabs until chicken is completely cooked and no longer pink.





Hint: We also make kabobs with steak cut into 1-inch cubes.


We alternate onion with the meat pieces.











Tip: I love the Greek seasoning from Penzeys which I





sprinkle over the meat along with olive oil. It is the easiest dinner ever.











Serves 4