Grilling in the spring is about breathing in the fresh crisp air as flowers and trees begin to bloom, and being able to linger outside longer in the warmer temperatures. This spring, it is also about getting to spend some serious time with your grill as we are quarantined at home. The Springtime Grilling Series continues with Kobe Chicken, Garlic and Broccoli Kebabs. Super simple and tasty, these kebabs feature cubed chicken breast, large broccoli florets, and whole garlic cloves, all brushed with Kobe sauce and beautifully grilled. The whole garlic cloves add succulent fragrance and bite, while the texture of the broccoli is perfect for the grill.
Begin with getting the chicken cubed, broccoli trimmed, and garlic cloves peeled. Thread these three ingredients onto the skewers, only using two or three cloves of garlic per skewer. Season the skewers with salt, brush on the Kobe sauce, and grill over medium heat for about five to six minutes per side. Finishing salty and succulent, these kebabs have an excellent balance of textures between the chicken and broccoli, and the garlic is aromatic and luscious with every bite. Feel free to change up the sauce or choice of veggie to your liking, but the Kobe sauce and broccoli complement each other beautifully. As we continue to admire the changing seasons from home, the Springtime Grilling Series from Summerset Grills continues to bring you delicious recipes to get your grill on.
Makes 8 Skewers
Kobe Chicken, Garlic and Broccoli Kebabs Ingredients
- 4 boneless skinless chicken breasts cut into cubes
- 1 head of garlic cloves will be used whole
- 1 to 1 1/2 cups broccoli florets as big of pieces as you can manage
- Salt and Pepper to taste I recommend pepper being used at the end, not before cooking
- 1/2 cup of Kobe Sauce
- 8 skewers (if wooden, soaked for 30-60 minutes before grilling)
Kobe Chicken, Garlic and Broccoli Kebabs Directions
- Preheat your grill to medium heat.
- Cut up your chicken into cubes, set aside.
- Cut up your broccoli, set aside.
- Pull all the cloves from the garlic, but leave them whole.
- Now thread the ingredients on the skewers. I used about two cloves of garlic per skewer.
- Sprinkle generously with salt.
- Brush with Kobe Sauce.
- Pop them on the grill and cook for about 5 to 6 minutes on each side.
- If you want them cooked a bit more you can keep indirect heat on one side of the grill and move them over thereafter for another 3 to 4 minutes. This will completely depend on how big the size is of your cubes.
- Remove from grill and allow to rest for a few minutes.
Taken from kissmysmoke.com