See Also: Chicken / Poultry
Smoked Chicken Kabobs
From Dorothy McNett's Recipe Book at www.dorothymcnett.com. For use with the wonderful stove top smoker. Use alder, hickory or cedar chips. If not using the smoker, then grill these on a stove top grill pan, or outside on a barbecue grill. They will cook within 5 minutes instead of the longer time required for the smoker. Either method produces a wonderful combination of flavors.
2-3 skinned and boned chicken breasts
drizzles of extra virgin olive oil
sea salt
freshly ground peppercorns
herbes de Provence or Italian seasoning
paprika
1/4 pound dried Blenheim apricots
1 red bell pepper
Cut chicken into chunks about 1-2 inches in size. Rub with a little olive oil. Sprinkle with salt, pepper, herbs and paprika. Cut red pepper into similiar sized chunks. Arrange chicken, dried cots and pepper pieces on skewers. Using a stove-top smoker, cook on medium low heat for 25-30 minutes, or until done. Or, if not using a smoker, place on hot grill or grill pan and cook several minutes per side until chicken is browned and done.
Recipe created 1994-08-29.
