Friday, May 30, 2008

Smoke Grilled African Bird Pepper Chicken Kabobs w/ Veggies, Over Rice

This is one of our favorite meals but is often so time consuming that I just pass on making it. However, with the right amount of preparation ahead of time, it can be quite simple. Most of the preparation is chopping, which can always be done ahead of time. I always just wait until the last minute.

The secret ingredient and the key to the subtle heat of the marinade is called African Bird Pepper, which makes Cayenne Pepper seem like paprika. Only a very light sprinkling leaves food with a definite bite, but different from jalapeno or habanero pepper hot. I get this amazing powder at a wonderful little shop in downtown Galveston, Texas, called Maceo Spice & Imports. This place has the most wonderful items... like 12 oz. jars of imported Beluga caviar, fresh handmade cheeses, imported olive oils, fresh & dried pastas. I could go on forever. Every time we go to Galveston to visit our friends, we make a special trip downtown to The Strand to this family owned market.



  • 3 Plump Chicken Breasts, skinless & boneless

  • 1 Pkg. Whole Mushrooms, cleaned & trimmed

  • 1 Pkg. of Small Onions, cleaned & trimmed

  • 1 Pkg. of Cherry or Plum Tomatoes

  • 1-2 Yellow Squash, washed & chopped into large chunks

  • 1/2 Red Bell Pepper, chopped into large chunks

  • 1/2 Green Bell Pepper, chopped into large chunks

  • 6 Long Metal (or bamboo) Skewers

  • Vegetable Cooking Spray


  • 1/2 Cup Kikkoman Soy Sauce Light

  • 1/2 Extra Virgin Olive Oil

  • 1 Tsp. Dry Mustard

  • 1 Tbls. Honey

  • Light sprinkling of African Bird Pepper

  • Salt & Pepper, to taste


1. Trim and chop chicken breasts into desired size pieces.

2. Using glass casserole dish, combine all ingredients for the marinade and mix well using a whisk. Place chicken pieces in marinade & refrigerate for at least two hours. I usually save a little to marinade the veggies in another bowl.

3. After getting fire started, you can begin the assembly of chicken & veggies. I always spray the skewers with vegetable cooking spray, which makes removal ever so much easier. You should be done by the time the fire is ready, approximately 20-25 minutes.

4. When fire is ready, place some water soaked hickory chips on the coals.

5. Place the skewers on the grill, watching, moving & turning as needed.

6. When grilled to desired doneness, remove from fire, remove the skewers and serve over rice.

7. We also had this again the next night with fresh rice and it was even better.

8. Bon Appetit!