Get the flavrs app for thousands more FREE recipes and cooking videos
Get
flavrs
Get the flavrs app for thousands of FREE videos and full recipes
App StoreRecipes QR code

Chicken Shish Kabobs (Pinchos) Recipe (with Video)

Peanut-free, Tree nut free, Shellfish-free
healthyrican
By
healthyrican

Discover our Chicken Shish Kabobs (Pinchos) Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
12

Prep 30min | Cook 45min

Ingredients

Chicken Thighs
- 6 lbs Chicken thighs, boneless & skinless
- 3 Yellow onions, medium
- 3 green peppers
- shish kabob sticks
- 2 c BBQ sauce
- 2 c Thousand Island dressing
- 2 tbsp adobo
- 1 tbsp sazon
Flavrs app
Get the flavrs app for the full experience
Discover, organize your favorite recipes all in one place
Get app to bookmark recipe

Directions

Preparing the Chicken
1. Cut the chicken thighs into square pieces. Between 2-3 inches thick.
2. Cut off the fat (white chunks) if needed.
3. Depending on the size, you can get 4 to 6 pieces from each thigh.
4. Add chunks to a large bowl.
5. Season the meat thoroughly with the Adobo seasoning.
6. If Adobo is not available, add salt, pepper, and garlic powder to taste.
7. Chop the onions and peppers into approximately 1-2 inch squares.
8. Prepare the pinchos/shish kabobs by adding a chunk of meat, one slice of each of the onion and pepper, and repeat the process until the stick is full.
9. To avoid the meat from flopping out, you can fold or twist the meat before adding to the stick.
Cooking the Chicken
1. Cook on a charcoal or gas grill on medium/low heat to avoid burning.
2. Slight burning might occur on the outside, especially when cooking with charcoal.
3. That is why low heat is recommended to allow the meat to cook thoroughly.
4. Depending on the thickness of the meat, it will take approximately 45 – 60 mins to cook.
5. The thinner you cut the meat, the faster it cooks.
Preparing the Sauce
1. For the sauce, add 2 cups of bbq sauce, and 2 cups of thousand island into a large bowl.
2. Divide into 2 bowls.
3. One is for applying onto the raw chicken, and one to apply right before serving.
4. Add the sauce mixture onto the raw pinchos immediately after placing them on the grill.
5. Close/Cover the grill.
6. Half way through, flip the pinchos, and add another layer of sauce.
7. Continue to add sauce, every time you flip the pinchos.
8. Be careful and do not use the same utensils used to add the sauce onto the raw meat, onto the cooked meat.
9. Add the last layer of sauce right before serving.
Serving the Chicken
1. Serve with a slice of Italian style bread (or how we call it “pan de agua”) on top.
2. Enjoy!

See more recipes

Recipe Image
Recipe Image
Recipe Image
Recipe Image
Recipe Image
Flavrs Logo

Discover, organize, and grocery shop your favorite recipes

No Ads

See it in action

Down Chevron