How to Marinate Chicken Shish Kebobs

Chicken shish kabob is an easy meal to make on the grill. Chicken shish kabob can be cooked up quickly and makes a pretty presentation when entertaining. The chicken should be marinated for a minimum of two hours. If at all possible, prepare the day before and marinate overnight. The more time the marinade has to soak into the chicken, the better the flavor.

Things You'll Need

  • Lemon and onion marinade
  • 1 lb. chicken breast, cut in cubes
  • 1 medium yellow onion grated
  • 2 lemons, juiced
  • 2 tsp. salt
  • Black pepper, to taste
  • Asian marinade
  • 1 lb. chicken breast, cubed
  • 1 medium chopped onion
  • 1 cup honey
  • 3 cloves minced garlic
  • 1/2 cup teriyaki sauce
  • 1/2 tsp. cayenne pepper
  • 1/2-inch cut, fresh, peeled ginger root
  • 1/2 cup brown sugar
  • 1 tsp. salt
  • 1 lemon, juiced
  • 2 peppers (green, red or yellow)

Lemon and Onion Marinade

  1. Grate the onion into a bowl using a hand grater. A food processor can be used to process the onion as well. Grate a cold onion to avoid excessive fumes that can cause eyes to tear. The colder the onion, the better.

  2. Add the juice of two lemons to the grated onion. Add the 2 tbsp. of salt and pepper to taste. Mix well.

  3. Place the cubed chicken into the marinade and mix well. Cover and refrigerate for a minimum of two hours. Marinating overnight will give the chicken more flavor. Skewer and grill.

Asian Marinade

  1. Chop the onion and place it in a blender or food processor. Add the honey, garlic, teriyaki sauce, ginger, cayenne pepper, salt, brown sugar, lemon juice and peppers.

  2. Blend all the ingredients for one minute. The marinade should not be chunky, it should be well-blended to almost a loose paste.

  3. Place the cubed chicken in a bowl. Pour the marinade over the chicken and mix well. Cover the bowl tightly and place in the refrigerator for two to 24 hours. The longer the chicken marinates, the better the flavor. Skewer and grill.

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