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Prep time
15 minutes
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Cook time
15 minutes
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Makes
10 - 12 skewers
Author Notes
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
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Ingredients
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1 pound
chicken thighs
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1 teaspoon
salt
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1 teaspoon
cumin
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1 teaspoon
dried cilantro
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1/2 teaspoon
white pepper powder
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1/2 teaspoon
five spice powder
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1/4 teaspoon
red pepper powder
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1 tablespoon
smoked bourbon toragashi
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1 tablespoon
oil
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1/2 tablespoon
sesame oil
Directions
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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.
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Cut up the chicken thighs into medium sized pieces. You should get around 6 -8 pieces per thigh.
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Now you can start pushing the chicken pieces through the skewer. I normally do about 5 - 7 pieces per skewer.
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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.
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When they are all done, sprinkle with scallions or sesame seeds. Totally optional but I love both so I sprinkle them on!
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