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Thursday, August 29, 2013

Jerk-Style Chicken Kebabs

Kebab. Ka-bob. Shish Ka-bob. Kedap. Kabab. No matter what you call them, they are great, and there is no better time than a nice, long weekend to make them happen.

There is nothing set in stone for making these delightful, colorful, Middle Eastern treats that are often served on a stick. Clean out the refrigerator, and you'll likely have the ingredients
necessary for a fabulous batch of kebabs, which are quick and easy to prepare in no time.

Pork, beef, chicken, fish, seafood, vegetables, fruit, so many options, so little time!

Grab a few skewers and come with me, we're making Jerk-Style Chicken Kebabs! For a step-by-step page, visit this tutorial on Instructables!

Marinade recipe courtesy of Cooking Light. 

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