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HONEY PORTER KEBABS

Mmmm who doesn’t like kabobs? They’re simple to make, fairly quick to put together and cook… and they can be very healthy. These aren’t the healthiest ones but they’re close enough, full of flavor and sure beats trying to be healthy eating out since that’s nearly impossible. And yes, even a salad from a fast food joint is a lost cause.

This recipe is really all about the marinade. So make sure you pick a good porter beer. I use all chicken breast but feel free to use chicken thighs or half and half. And of course you’re not limited to only using one color of bell peppers. You can always add additional veggies to the mix too. As always while all my recipes are great as is, they’re also there to inspire you to make them how you would enjoy them best!

Print Recipe
HONEY PORTER KEBABS
Servings
servings
Ingredients
MARINADE
ASSEMBLE
Servings
servings
Ingredients
MARINADE
ASSEMBLE
Instructions
MARINADE
  1. Combine everything together in a large glass bowl, cover with plastic wrap and let it marinate for at least a couple of hours, even better over night.
ASSEMBLE
  1. Pour the leftover marinade and dark brown sugar into a small sauce pan over medium-high heat. Let it come to a boil whisking it for about several minutes until it thickens just enough to glaze the back of a spoon. Mix in about 1/2 tablespoon of olive oil and set aside.
  2. Assemble the skewers with the chicken, onion, bell peppers, and tomatoes by alternating them.
  3. Put the skewers on the grill, brush the marinade generously on top and close the grill for about 3 minutes to get a char started. Turn the skewers about every 2-4 minutes and brush more marinade each time for a total grilling time of about 15 minutes give or take.
  4. Remove the skewers onto a clean plate and if there's any marinade leftover you can always place the remaining on top. Garnish the top with some chopped cilantro.