Use circular stirring motions to stop the mixture from splashing over the edges of the bowl. If you don’t have flat leaf parsley you can substitute it for a different variety of parsley. If you don’t enjoy the flavor of parsley, try using coriander, basil or rosemary instead.
Always wash your hands after touching chicken to avoid food poisoning. Make sure that the chicken is fully defrosted before you start preparing it.
If the seal on the bag isn’t working, pour the chicken and marinade into a new bag.
Press down on the chicken cubes as you move them around. This will help the marinade to soak into the chicken.
If you are short on time, even 1 hour will help to soften and flavor the meat. Don’t leave the chicken to marinate for more than 24 hours as this increases the risk of food poisoning.
Repeat this process for all 3 peppers. Use different colored peppers to add contrast and color to your kabobs.
Peel apart the layers of the chopped onion so you have thin chunks of onion. Repeat this process for both onions.
Leave about 1. 5 inches (3. 8 cm) at the top of the stick. [11] X Research source Repeat this process until you have used all the vegetables and chicken.
Make sure that the kabobs aren’t touching each other.
Use oven mitts when touching the hot tray.
Serve the kabobs with your favorite sides. Salad, quinoa or rice are all tasty options.
If you reheat the kabobs, make sure you heat them until they are hot to touch. This decreases the likelihood of food poisoning.
