If you ever took a walk down 8th ave in Brooklyn or Flushing, Queens you would see at least one metal cart selling chicken kabobs. They are cooked on a grill, seasoned to perfection, always tender & juicy! I created a blend of spices to replicate the infamous Chinese chicken kabobs & its perfect. Just in case you can't find the spices near you I linked where you can find it at the end of post on threehungrybellies.com —Three Hungry Bellies
10 - 12 skewers
white pepper powder
five spice powder
red pepper powder
smoked bourbon toragashi
In This Recipe
Start by soaking a couple of skewers in some water. You do this just so that the wood doesn't burn when you cook them. I find that just a couple minutes is good enough.
Cut up the chicken thighs into medium sized pieces. You should get around 6 -8 pieces per thigh.
Now you can start pushing the chicken pieces through the skewer. I normally do about 5 - 7 pieces per skewer.
Once you are ready to cook get your heaviest pan on a medium high flame with a little bit of oil and start searing those babies up. It will take about 3 minutes per side. I sometimes do it a little longer so I get the crunchy bits.
When they are all done, sprinkle with scallions or sesame seeds. Totally optional but I love both so I sprinkle them on!