Here are some different spins. Not all of them are known as kabobs but since they are made with chicken breast and grilled they can pass as a kabob.
Chicken Tikka:
Boneless, Skinless Chicken breasts cut into cubes (6)
1 cup of plain yogurt
1 tbsp of ginger
1.5 tsp of salt
juice of 1 lime
1 tbsp of paprika
2 tsp of chilli powder
2 tsp of cumin powder
2 tsp of corrainder powder
1/2 cup of freshly chopped cilantro
Mix yogurt, lime juice, ginger and all the spices and herbs in a bowl. Pour this marinade over the chicken cubes and let it marinate for two hours. Skewer, grill and serve with a chutney of your choice and a simple salad made with cucumbers, tomatoes and onions.
Satay Marinade
Same amount of chicken (6 breasts cubed or cut into strips - your choice)
1/4 cup of smooth peanut butter
3 tbsp of brown sugar
4 cloves of garlic minced
2 tsp of soy sauce
1 tsp of sambal (chilli paste available in Chinese or other Asian markets)
salt to taste
juice of one lime
1 tsp of corrainder powder
1/4 cup of coconut milk
Mix the marinade ingredients together and pour it over the chicken. Grill and serve with a peanut sauce or with any sauce of your liking.
Another Marinade that I use with both Chicken and Shrimp
Juice of two lemons
zest of two lemons (first zest and then squeeze the juice)
6 cloves of garlic finely minced
handful of fresh thyme sprigs (I like to get the tiny leaves out and add them to the marinade)
generous amount of pepper
salt to taste
3/4 cup of olive oil
Pour the marinade over the chicken and let it marinate for 2 hours. Skewer and grill. I actually make more marinade and use half of it for chicken and the other half for veggies (red bellpepper cubes, red onions and zucchini). Then make skewers alternating chicken and veggies and grill.