These circle skewers were a gift from a friend. They are not only very useful, but they also make a wonderful display on your plate and can be used in a skillet. My marinated chicken recipe is just so simple.
1) Put boneless and skinless chicken breast or chicken thighs cut into cubes in a large zip-lock bag with salt, pepper, lime juice, garlic (powder or minced), onion, parsley, and some water. Marinate for 2 hours or overnight.
I was concerned the lime would wreck the chicken if marinated overnight, but I learned that I was not alone, Andrea had the same doubt and we both came to the same conclusion, chicken turns out great!
2) Discard the marinade, thread the chicken and onion pieces onto skewers alternately, adding green pepper or other vegetables of your choice.
3) Heat a skillet with 4 tablespoons olive oil (that really makes the difference), place the skewers and cook until browned, 5-6 minutes. Flip, and cook covered another 4-8 minutes or until done.
This recipe works great with indoor/outdoor electric grills. I serve with rice and barbecue sauce.
(Adapted from Karo syrup)
1/2 cup Light or Dark Corn Syrup
1/2 cup finely chopped onion
1/2 cup ketchup
1/4 cup cider vinegar
1/4 cup prepared mustard
1/4 cup Worcestershire sauce
1) In 1 1/2-quart saucepan combine corn syrup, onion, ketchup, mustard and Worcestershire sauce. Stirring frequently, bring to boil.
2) Reduce heat; boil gently 15 minutes or until thickened.
Or, sometimes I don't boil and just blend everything together, in this case I use onion powder.
The barbecue sauce can be used to brush on chicken, ribs or beef, turning frequently, during last minutes of grilling or to serve with meat. It makes a good marinade for ribs on the barbie.