Kebabs. Almost as fun to say 10 times fast as they are to prepare and eat.
(You just tried to say Kebabs 10 times fast, didn't you?)
The ultimate party food, Kebabs are a great way to feed a crowd because, no matter what you put on them, there will be something to please everybody. Thread on your favorite meats, vegetables, or even fruits and you have a hearty meal in just minutes.
We love the robust flavors of Thai cuisine and we can't resist veggies cooked on the Traeger. This recipe is a the beautiful marriage of both of these. Serve these beauties with rice or even Traeger'ed pan bread.
Thai Chicken & Vegetable Skewers
Recommended Pellets: Apple or Cherry
Prep Time: 15-20 minutes
Marinade Time: 1 hour
Cook Time: 15-20 minutes (depending on the size of your chicken slices)
2 pounds boneless skinless chicken breast
1 cup fresh cilantro leaves
1/2 cup unsweetened coconut milk
3 tablespoons fresh lime juice
2 cloves garlic, coarsely chopped
1 1-inch piece fresh ginger, peeled and coarsely chopped
2 tablespoons brown sugar
1 tablespoon Thai red curry paste
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
3 bell peppers
1/2 red onion
2 cups fresh mushrooms
Your favorite Asian peanut sauce for serving
Slice the chicken lengthwise into 1-2 inch cubes. (This is easier if the chicken is partially frozen first.) Place the cubes in a resealable plastic bag.
In a blender jar, combine the cilantro, coconut milk, lime juice, garlic, ginger, brown sugar, curry paste, cumin, and pepper and blend until smooth. Pour over the chicken strips and refrigerate for at least 1 hour. Drain the chicken and save the marinade.
Dice your vegetables into chunks that are fairly similar in size so they will cook evenly.
Thread the chicken cubes and vegetable chunks alternately onto bamboo skewers. Brush the leftover marinade over your prepared kebabs to add some flavor to your vegetables.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 400 degrees F and preheat, lid closed, for 10 to 15 minutes. Arrange the skewers in two rows directly on the grill grate.
Grill the chicken until a probe thermometer inserted partially into one of your chicken pieces reads 165 degrees Fahrenheit, turning once, 4 to 5 minutes per side. Serve immediately with the peanut sauce.