Spicy Korean BBQ sauce smothers these chicken and veggie kebobs for a roasty fire-charred meal
I can't believe kebobs haven't made it on to the One Mean Sardine dinner plate yet. These kebobs are kebloggable. It's so hard to not sound like every other food blog when I say, these things are damn easy and come out quick but someone has to say it, so here I am. Saying it.
Okay okay, get yourself some kebob skewers, your chicken, your best little skewerable veggies, and of course, your most divine BBQ sauce. Preferably of the Korean BBQ sauce variety (store bought OR via the recipe below) but almost any will do (you'll have to change your expectations of "Spicy Korean BBQ" chicken kebobs if you choose the latter though). I suggest putting all your chicken and BBQ sauce in one bag, marinating for at least a few hours, before even thinking about skewering. Veggies are where you have creative territory, pretty much only requiring that they're tossed in olive oil and whatever herbs/spices of your choosing.
Feel free to prep all the chicken and veggies a day or two before hand if you're going camping so that it's ready to be skewered once it's dinner time and gives it way more time to marinate in all the goodness.
TIP TIP TIP: If using wooden skewers, you need to soak those things in water for at least 30 minutes.
Spicy Korean BBQ Chicken Kebobs
Serves: 2
Prep and cook time: 1 hour to marinate, 45 minutes to prep and cook
Ingredients
1/2 to 3/4 pounds of bone-less chicken breast, cut into 1" cubes
2 bell peppers (any color), cut into 1"x1" pieces
1 medium onion, cut into 1x1" pieces
Olive oil
Herbs/spices for veggies: salt, garlic powder, oregano, thyme, etc.
Korean BBQ Sauce:
2 Tbsp Oil
1.5 Tbsp gochujang (Korean chili paste)
1 tsp red chili powder (Korean or regular)
1 Tbsp sesame oil
2 Tbsp dark soy sauce
1.5 Tbsp brown sugar
4 cloves of garlic, minced
1 inch of ginger, peeled and finely chopped
Salt to taste
Directions
Start the process at least an hour before you plan to cook so that your chicken has time to marinate.
If using wooden skewers, start soaking them NOW.
Add all your Korean BBQ sauce ingredients into a large zip lock bag (one that will fit all your chicken into once cut) or a medium size bowl. Mix your sauce up thoroughly.
Cut your chicken breast into 1 inch cubes, add them to the marinade and toss to coat. Seal the bowl or zip lock and place in your cooler to marinate for at least one hour.
While the chicken marinates, cut your bell peppers and onions into your large hunks. Add these to a large zip lock or bowl and add enough olive oil to lightly coat the veggies. Season with whatever herbs and veggies you're using (how much of each is up to you - lightly cover, for example, with garlic powder, salt, pepper, oregano) and give them another toss. Seal the bag and set off to the side.
About 30 minutes out from when you want to start cooking, get your fire started and prep your grate (clean and lightly oil it). You'll want your fire nice and hot, evenly spread out underneath your cleaned grate, with the flame reaching up just about two inches or so underneath it.
After your chicken has marinated for at least an hour, you're ready to skewer. Prepare a plate that you can put your loaded skewers on. Alternate putting one to two pieces of chicken, followed by your peppers and onion until you have a hefty skewer with a few spare inches on either end to be able to handle. Make sure to not crowd the chicken pieces together so you can get a more even cook.
Once skewers are ready and fire is hot, place the skewers an inch or two apart on the grate.
Keep an eye on the fire to make sure it's not charring the kebobs and rotate them as needed. Cook the kebobs, rotating to each side every 4-5 minutes, for around 20 minutes. Test a piece of your chicken and veggies before serving to make sure they are fully cooked through.
Serve either as is or over a bed of rice and get down with your ke-bad selves.
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