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Sesame Chicken Kabobs (new marinade recipe)
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thebtls
Posts: 2,300
Sesame Chicken Kabobs
A colorful presentation and flavorful marinade combine for a satisfying and easy kabob entrée. Serve with Giant Pearl Cous Cous in Chile flavored Extra Virgin Olive Oil.
Ingredients
3 -4 large boneless Chicken Breasts (free range)
1 Large – Red Bell Pepper (organic)
1 Large – Yellow Bell Pepper (organic)
1 Small – Green Bell Pepper (organic )
1 Large Sweet Onion (organic)
20 Cherry Tomatoes
Marinade
½ Cup – Chicken Broth (low fat)
1/3-1/2 Cup – Soy Sauce (low sodium)
3 Medium Green Onions, diced
Splash of low pulp Orange Juice
1 Tbls. Minced Garlic
2-3 Tsp. Minced Fresh Ginger Root
2 Tsp. Sesame Seeds + 1 for Garnish
Directions
1. Cube Chicken Breasts into 1 ¼- 1 ½” pieces and place in a gallon freezer bag.
2. Cut peppers and onions into 1-2” pieces and place in a freezer bag and refrigerate.
3. Combine all marinade ingredients in a bowl, mix well and pour over chicken in a gallon freezer bag. Refrigerate overnight. Note: Reserve approximately a third of a cup of marinade for basting.
4. Remove chicken and discard marinade. Thread all ingredients (alternative chicken, tomatoes, peppers and onions) onto kabobs or fire wires.
5. Heat BGE to T-Rex with grid raised 2” and coat grid with olive oil (prior to placing on the egg). Place kabobs on grill for five minutes, turning once for an additional five minutes, remove from head and let rest for 10 minutes then serve.
A colorful presentation and flavorful marinade combine for a satisfying and easy kabob entrée. Serve with Giant Pearl Cous Cous in Chile flavored Extra Virgin Olive Oil.
Ingredients
3 -4 large boneless Chicken Breasts (free range)
1 Large – Red Bell Pepper (organic)
1 Large – Yellow Bell Pepper (organic)
1 Small – Green Bell Pepper (organic )
1 Large Sweet Onion (organic)
20 Cherry Tomatoes
Marinade
½ Cup – Chicken Broth (low fat)
1/3-1/2 Cup – Soy Sauce (low sodium)
3 Medium Green Onions, diced
Splash of low pulp Orange Juice
1 Tbls. Minced Garlic
2-3 Tsp. Minced Fresh Ginger Root
2 Tsp. Sesame Seeds + 1 for Garnish
Directions
1. Cube Chicken Breasts into 1 ¼- 1 ½” pieces and place in a gallon freezer bag.
2. Cut peppers and onions into 1-2” pieces and place in a freezer bag and refrigerate.
3. Combine all marinade ingredients in a bowl, mix well and pour over chicken in a gallon freezer bag. Refrigerate overnight. Note: Reserve approximately a third of a cup of marinade for basting.
4. Remove chicken and discard marinade. Thread all ingredients (alternative chicken, tomatoes, peppers and onions) onto kabobs or fire wires.
5. Heat BGE to T-Rex with grid raised 2” and coat grid with olive oil (prior to placing on the egg). Place kabobs on grill for five minutes, turning once for an additional five minutes, remove from head and let rest for 10 minutes then serve.
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com
You can also follow my posts on FaceBook under the name
Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
Comments
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Sorry, having a ton of trouble posting picture. Gonna call it quits for tonight...
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241 -
Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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Thanks Tweeve, I know the steps (as evidenced by my previous posts with pictures) it just stopped accepting my input yesterday. It allows me to add a picture under comments but it will not accept my posts with pictures, and this is a new situation as of yesterday.Visit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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I am a new BGE user just got it this weekend what is T-Rex?
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Tami, here ya go.__________________________________________Dripping Springs, Texas.Just west of Austintatious
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Thanks VI...its essentially FULL FLAME high heatVisit my blog, dedicated to my Big Green Egg Recipies at http://www.bigtsbge.blogspot.com You can also follow my posts on FaceBook under the name Keep On Eggin' or the link http://www.facebook.com/#!/pages/Keep-On-Eggin/198049930216241
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