Sometimes, things just don’t go your way. Like, when you’re planning on asking your husband to grill kebabs for dinner, so you have everything prepped and ready in the fridge for dinner time, and then your husband calls and says he has a last minute dinner meeting, and then it starts to pour.
When life hands you a dinner meeting and a sudden rainstorm, use your oven! That was the lesson learned that day. These little guys are super easy to put together, and they were absolutely delicious. A few minutes under the broiler, and my soggy-husbandless-grill dilemma was solved.
A few hours before dinner, I started getting things ready by marinating my chicken. The flavorful marinade is simply a mixture of ketchup, dark brown sugar, soy sauce, pineapple juice, olive oil, rice vinegar, garlic, ginger, sesame oil, salt, and pepper.
So much flavor packed into that little bowl! I gave it a good stir, set aside a half-cup of the marinade for basting, and then poured the rest of the marinade over my chicken in a large freezer bag.
I sealed up the bag and let it hang out in the fridge for a few hours.
About an hour before I wanted to eat, I placed my wooden skewers in some water to soak and started prepping my veggies. (If you’re using metal skewers, go ahead and skip the soaking bit.)
I cut up my green peppers, red onion, and pineapple into like sized chunks, and tossed the mixture with some olive oil, salt and pepper.
When it was time to cook things up, I preheated my broiler and moved my oven rack so it was about five inches from the heat element.
I threaded the chicken and veggies onto the skewers, making sure to alternate flavors, and lined my finished kebabs up on my broiler pan.
All in all, the kebabs took about ten minutes to cook in the oven, but I flipped them mid-way through and basted them with some of the marinade that I’d set aside earlier.
These kebabs smelled so incredible as they cooked, and once we dug into them, they tasted even better. The chicken had so much flavor from the marinade, sweet, savory, and so tender, and the veggies complimented it perfectly. I served the kebabs alongside steamed rice, and we had a beautiful island dinner on a gloomy, Midwestern weeknight.
I’m not sure what my husband had at his dinner meeting, but he missed out. I’ll have to make these again soon…and just make sure ahead of time that he’ll be home for dinner.
OVEN BAKED HAWAIIAN CHICKEN KEBABS
Adapted from Cooking Classy