This went over really well when we had friends over for a BBQ. One thing I would change is that I would just use regular bacon instead of the thick cut. I ran out of thick cut and used a few strips of regular and found them a lot easier to wrap with, and they cooked better. Other than that small change, I will definitely do this again!
ABSOLUTELY DIVINE!!! A+++. VERY easy to make. I mixed the marinade (which I doubled to be sure to cover all the chicken) threw in the chicken and let it marinate for 5 hours. I put some crushed garlic (just smash the garlic clove with a knife or bottom of a pan) into the marinade to give it a little kick. I also added grape tomatoes, onions and green bellpeppers to the skewers because we love grilled veggies over here. SOOOOO easy for those who don't have a lot of time in the kitchen. Just throw together all the ingredients and marinate. HIGHLY RECOMMENDED!!!!!! I am going to try it with sirloin next time. A+++ job Angie!!
This is an awesome recipe. From reading other reviewers comments, I'd like to add that if you boil your bacon for about 5 minutes before you wrap your chicken, it cooks more evenly and won't burn before the chicken is finished. Also for those who like a little kick, add a slice of pickled jalapeno inside each kabob. The sweetness of the honey and the kick of jalapeno are a great combo
I never knew Shish Kabobs could taste this good! My whole family loved it! While making it we found it was easiest to put the chicken into a plastic bag and pour the marinade over it. (same thing with the mushrooms in a seperate bag). We actually made twice the amount of marinade- which made it incredible. TRY THIS ONE AT HOME! You won't regret it!
This is an absolutely wonderful recipe!! It has become one of our favorites. I would change nothing. The only hint I might pass on is that we do the chicken on one skewer and the veg on the other so that we can get the bacom crisp;we had trouble doing that when we grilled them together.
I doubled the sauce so that I could use some of it to marinade the mushrooms seperately. With the mushrooms - I also marinated some chopped red/green bell peppers. This addition was not only tasty but added GREAT colors to the kabobs. As I was pulling these off the grill I heard my roommate hollar "WHOA!" = Instantly I thought he had burnt himself but instead - he was sneaking a cooked chicken peice off the skewer before dinner to "taste-test" (as he puts it) and it was SOOO tasty he couldn't help but cry out! He also told half of his softball team about the kabobs and now they all want to come over to try some this weekend after their softball tournaments!! We are very pleased with this recipe and I will make this again! Thanks Angie!
excellent - I would recommend marinating it for 2 hours at least. I added boiler onions cherry tomatoes and squash. The recipe says that it makes 6 servings- maybe with rice or a side dish otherwise it makes two large servings.
We loved these! I used regular bacon and it worked out fine. I also marinated the chicken and green onions separately from the mushrooms and then used the mushroom marinade to baste the kebabs. I thought I had way too much food (I doubled the recipe) but there were no leftovers. The only thing I would do differently next time would be to use fresh pineapple rather than canned.
This recipe is PERFECT! Everyone loved these kabobs. The chicken was tender and juicy. I also marinated the mushrooms and the chicken individually. I marinated the chicken overnight and the mushrooms for about 3 hours. It was very good and a little different.
This recipe tasted ok but needs so many modifications and takes so long to prepare that I'm afraid it only gets 2 stars. Here are the changes I'd definitely make before making this recipe again: 1. Use fresh pineapple. 2. Marinate overnight and separate meat and veggies (if the mushrooms don't get hot enough the bacteria from the raw chicken may not be killed.) 3. Make at least twice the sauce and save some for dipping. 4. Use small whole mushrooms. 5. I'd prefer no bacon next time.
