Countertop Creations: Chicken Kabobs, Skewers & more

by | Jun 29, 2022 | Countertop Creations

Photos by Liz Chrisman

This month’s recipes are brought to you by Phat Chau from Vietnam. Phat is a senior at Arkansas Tech University pursuing his Bachelor of Science degree in Hospitality Administration, Event Emphasis. As always, enjoy!

Grilled Hawaiian Chicken Kabobs:
4 servings
Prep Time: 30 minutes
Marinating Time: 30 minutes
Cook Time: 12 minutes

For the Kabobs

    • 2 pounds skinless, boneless chicken breast, cut into 1 inch pieces
    • 1 red bell pepper, cut into 1 inch pieces
    • 1 orange or yellow bell pepper, cut into 1 inch pieces
    • 1 red onion, cut into 1 inch pieces
    • 1 zucchini, halved, cut into 1 inch pieces
    • 3 cups diced pineapple (get the pineapple that is in pineapple juice)
    • 1 tbls olive oil

Ingredients for the Teriyaki Sauce:

    • ¼ cup rice vinegar
    • ½ cup low sodium soy sauce
    • ¼ cup brown sugar
    • ½ cup pineapple juice (this was reserved from the can of pineapple)
    • 1 tbls fresh ginger
    • 4 cloves garlic, minced


  1. Whisk together the ingredients for the teriyaki sauce. Reserve ¼ of the sauce and set aside. Pour the other 3.4 on the cubed chicken and let marinate for at least 30 minutes.
  2. Toss bell pepper and onion in salt, pepper, and 1 tbls olive oil.
  3. After 30 minutes get your skewers out (if using wooden skewers make sure to soak in water for at least 30 minutes so they do not burn when grilling)
  4. Thread chicken, pineapple, zucchini, bell pepper, and onion on skewer.
  5. Grill for 6-8 minutes per side or until chicken has reached an internal temp of 165. While grilling brush on the extra marinade.
  6. Serve as is or with rice.

Greek Grilled Chicken Skewers:
Serves 6
Prep Time: 10 minutes
Cook Time: 15 minutes
Marinating Time: 30 minutes


    • 2 pounds boneless, skinless chicken breasts cubed
    • ¼ cup olive oil
    • 2 tbls lemon juice
    • 4 garlic cloves, minced
    • 2 springs fresh rosemary, removed from stem and minced
    • 4 sprigs fresh oregano, leaves removed from stem and chopped
      1 sprig fresh mint, leaves removed and chopped
    • Salt and pepper to taste


  1. Cube up chicken into 1 inch cubes, set aside
  2. Mix olive oil, lemon juice, garlic, herbs, and salt and pepper in a bowl. Pour over chicken and let marinate for at least 30 minutes.
  3. Get skewers and start to skewer cubed chicken, leaving a small space between each piece for even cooking. If using wooden skewers, soak in water so they don’t burn on grill.
  4. Cook chicken on hot grill for 6-8 minutes each side or cooked to internal temp of 165
  5. Serve skewers with tzatziki sauce and naan or pita. You can also serve with tomato, cucumber, olive, feta salad.

Tzatziki Sauce


    • 1 cup English cucumber, peeled and diced
    • 1 ½ cups plain Greek yogurt
    • Juice from ½ a lemon
    • 1 tbls fresh dill
    • 2 garlic cloves, minced
    • ½ red onion, diced
    • ½ cup of crumbled feta (optional)
    • Salt and Pepper to taste

Instructions: Mix all ingredients together and serve.

Tomato, Cucumber, Olive, and Feta Salad


    • 1 tub grape tomatoes, halved
    • 1 English cucumber, peeled, halved and cubed
    • 20 black olives, pitted, cut in half
    • ¼ red onion, diced
    • ½ cup crumbled feta
    • 1 juice of lemon
    • 1/8 cup olive oil
    • 2 garlic cloves minced
    • 1 tbls fresh mint, minced
    • 1 tbls fresh oregano, minced
    • Salt and pepper to taste


Put tomato, cucumber, olives, and onion in a bowl. Mix together the lemon juice, oil, garlic, mint, oregano. Pour over the tomato mixture. Season with salt and pepper (to taste). Add feta.

Chicken Satay with Peanut Sauce
Serves 4
Prep time: 10 minutes
Cook Time: 20 minutes
Marinating time: 3 hours
Total time: 3 hrs 30 minutes


    • 1 1/5 boneless, skinless chicken breasts, cut into 1 inch cubes
    • 1 cup smooth peanut butter
    • 1 cup coconut milk
    • 2 tbls soy sauce
    • 1 tbls brown sugar
    • 2 galic cloves, minced
    • 1 tsp chili powder
    • Juice of one lime
    • 1 tbls fresh cilantro, chopped


  1. In a bowl mix the peanut butter, coconut milk, soy sauce, brown sugar, chili powder, lime, and cilantro. Mix until combined and smooth
  2. Separate half the sauce because you will use later as the dip.
  3. Pour remaining sauce over the chicken and marinate for 3 hours
  4. After the chicken has marinated, put chicken on skewers (if using wood skewers soak in water for 30 minutes).
  5. Grill skewers for 6-8 minutes on each side or until internal temp is 165
  6. Serve as is with the remaining peanut sauce or with cilantro rice.

Cilantro Rice


    • 1 cup basmati rice
    • 2 cups water
    • 2 tbls cilantro chopped


  1. Get a saucepan and fill with the water.
  2. Add rice.
  3. Turn to high heat and bring to boil.
  4. Turn heat down to simmer and let rice simmer for 15 minutes.
  5. After 15 minutes take of heat and let rest for 10 more minutes.
  6. Add chopped cilantro and mix well.


Monthly Archive

Article Categories