To me, food fit for a carnival means you’ve got to be able to carry it around with you. And that means food on a stick. One of my personal favorites of this form of cuisine is sweet and sour chicken kabobs. To contribute to the carnival atmosphere, I like to make these kabobs as colorful as possible.
Carnival Chicken Kabobs Recipe
1 cup apple cider vinegar
½ cup brown sugar
¾ cup orange juice
2 tablespoon cornstarch, mixed with 2 tablespoons water in a slurry
2 pineapples, cut into chunks (or canned pineapple chunks – two 20-ounce cans)
2 red peppers, cut into 1″ squares
2 green peppers, cut into 1″ squares
2 lbs. boneless skinless chicken breast, cut into cubes
Sea salt and freshly ground black pepper
Olive oil, for grilling
16 eight-inch bamboo skewers, soaked in water for 30 minutes
Put the vinegar, sugar, orange juice, and cornstarch slurry into a small saucepan. Bring it to a boil over a medium heat, then reduce heat and simmer until the sauce thickens. This will take 8 – 10 minutes. Remove from heat, divide in two portions, and set aside. Half will be used during grilling and half will be used as a dip
Thread the ingredients onto the soaked skewers—a chunk of pineapple, a square of green pepper, a cube of chicken, a square of red pepper, and so on until all the ingredients are used. Lightly brush the skewers on all sides with the olive oil. Sprinkle the skewers with sea salt and freshly ground pepper.
Preheat a grill to medium heat.
Grill the skewers, cooking for 4 – 6 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill an additional 2 – 3 minutes per side until the chicken is done. Place on a serving tray or platter. Remove to a serving dish and serve with the reserved portion of sweet and sour sauce for dipping.
Candace Schuler comes from a long line of foodies.Her grandmother taught her about planting, preserving, and cooking whole foods. Her father was a professional chef who taught her all about the importance of presentation and how to cook for big crowds. Her brothers have spent years in the restaurant business, and she and her sister constantly trade recipes via email for everything from fermented fruit kimchee to the perfect cheesecake.
Candace is also a professional writer, which, she says, makes writing about party-worthy recipes for Shindigz the perfect gig. Contact her at www.CandaceSchuler.com