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chicken, main dish

Honey Chicken Kebabs

Kebabs first originated in Persia and increased in popularity due to the economical value of the ware. The short supply of cooking fuel did not allow families to cook  large supplies of food. In addition the economic situation at urban cities made it easy to obtain smaller cuts of meats at butcher shops. The idea for using a skewer was invented by Persian soldiers using their swords to grill meat over open fires.

Today we refer to kebabs as just a shish kebab served on the skewer. But back then kebabs included stewed, grilled, and roasted dishes of large, small, or even ground meats.

No matter how you enjoy your kebab this recipe will definitely evoke a delectable and satisfying feeling with its moist, tender chicken marinated in a sweet and salty savory sauce.

Serving Size: 8


  • 1/2 cup olive oil
  • 2/3 cup honey
  • 2/3 cup soy sauce
  • 1/2 tsp ground black pepper
  • 2 skinless chicken breast, cut into 1 inch cubes
  • 4 cloves garlic
  • 1 yellow onion, cut into 2 inch pieces
  • 1 bell pepper, cut into 2 inch pieces
  • skewers
In a large bowl, whisk together oil, honey, soy sauce, and pepper. Reserve 1/3 cup of marinade for basting. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator for 30 minutes to an hour.
Preheat the grill for high heat. (I prefer using hickory wood chips in addition to coal.
Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Adapted from Yummy Honey Chicken Kebabs


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