There's something about shish kabobs I love.
It could be that shish kabobs to me are a summer easy grilling food! Yum!!!
It's not yet summer, and I was too lazy to start up the grill, and so I just cooked the chicken kabobs on a cast iron skillet over the stove.
I cut up nice size chunks of chicken breast, bell peppers, onions (that's all I had on hand). You can always add other vegetables like mushrooms, tomatoes, zucchini, eggplant, ...
I seasoned the kabobs with (to my taste; I don't have an exact recipe for this; I just seasoned as I please):
- sea or kosher salt
- black pepper
- garlic powder
- Spice Islands Poultry Seasoning
- olive oil
- Worcestershire Sauce
- lemon & orange juice
I let the kabobs marinade for at least a day, turning them once or twice in the baking pan. Once I'm ready to cook them, I pre-heat and oil my black cast iron skillet. I cook kabobs on each side for at least 20 minutes on medium low heat. I add the marinade to the cooking kabobs as well. I adjust heat as needed while cooking.