Chickenkebab Recipes

CHICKEN KABOBS

Steps:

• Preheat grill for high heat.
• Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
• Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

CHICKEN KEBABS

Steps:

• Mix yogurt, lemon juice, onion juice, olive oil, garlic, black pepper, and saffron together in a large bowl. Add chicken pieces to the marinade and toss to coat. Cover with plastic wrap and marinate, 8 hours to overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from marinade; thread through skewers. Discard unused marinade.
• Cook on the preheated grill, turning frequently, until golden brown on all sides and meat is no longer pink in the center, about 8 minutes per side.

CHICKEN KEBAB RECIPE

Steps:

• Mix the marinate ingredients together well in a large bowl.
• Add the chicken thighs and marinade for at least 30 minutes or even better, overnight. (Cover with cling film and put in the fridge.)
• Thread onto skewers and cook for about 20 minutes until golden on the outside and cooked through.

YUMMY HONEY CHICKEN KABOBS

Steps:

• In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
• Preheat the grill for high heat.
• Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
• Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

TAVUK ŞIş (TURKISH CHICKEN KEBAB) RECIPE

Steps:

• Gather the ingredients.
• Pat the chicken breasts dry with paper towels.
• Cut the meat into 1-inch pieces. Set aside.
• Using the finest grater possible, grate the onion and garlic cloves over a medium bowl.
• Pour the pulp and juice into a fine mesh strainer and, using a wooden spoon, press out the juice into a medium bowl. Discard the onion and garlic pulp; reserve the juice.
• Stir together the onion-garlic juice, yogurt, oil, tomato paste, black pepper, paprika, and salt.
• Add the cubed chicken and toss to coat.
• Cover the bowl and refrigerate it for at least 4 hours, preferably overnight for maximum flavor.
• Prepare a medium (350°F to 375°F) gas or charcoal grill fire. If using bamboo skewers, soak skewers in water for 30 minutes so they don't catch fire on the grill.
• Remove the chicken pieces from the marinade and thread them onto soaked bamboo kebab skewers or metal skewers. The chunks of chicken can touch each other, but don't put them too close together to ensure they cook through. Discard any remaining marinade.
• Sprinkle the kebabs generously with salt and place on pre heated grill. Grill evenly on all sides, about 12 minutes total.
• Garnish with sumac, dried oregano, and paprika, if desired, and serve.

CHICKEN KEBABS

Steps:

• Mix the yogurt, oil, lemon juice, oregano, coriander, paprika, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl until fully blended. Add the chicken and mix to coat. Cover and refrigerate for 2 to 4 hours.
• Preheat a grill pan or outdoor grill for cooking over medium-high heat. Thread the marinated chicken onto the soaked skewers, about 5 pieces per skewer, taking care not to pack the chicken pieces too tightly.
• Grill the skewers until the chicken is cooked through (an instant-read thermometer should register 165 degrees F), about 4 minutes per side. Serve immediately.

GREEK CHICKEN KEBAB

Steps:

• In a large bowl, combine all the ingredients for the marinade, along with a good few pinches of salt and some pepper. Add the chicken thighs and mix everything together. Cover and chill overnight.
• Light a lidded barbecue, then let the flames die down. Once the coals have turned ashen, mound them up on one side. Thread the chicken thighs onto 2 metal skewers - so that both skewers go through each piece of meat - packing the thighs down so that they are really compact. Place the chicken kebab on the side without any coals underneath. Pop the lid down and cook for 45-55 mins, turning regularly, or until cooked through - prise the chicken pieces apart in the centre to check this. Cover the chicken with foil and leave to rest for 20 mins before slicing. (If cooking in the oven, heat to 200C/180C fan/gas 6. Rest a wire rack over a roasting tin and place the chicken on top. Cook for 45-55 mins or until cooked through.)
• Slice strips of chicken from the kebab and stuff into pittas, warmed on the barbecue. Serve with Dill yogurt sauce, tomato, red onion & cucumber salad, and crunchy lettuce.

BEST-EVER GRILLED CHICKEN KEBABS

Steps:

• Place chicken breast pieces in a bowl.
• Pour in enough olive oil to completely cover pieces, squeeze the lemon over them, and then add the garlic, oregano, basil, rosemary, salt, and a couple of twists of cracked pepper.
• Cover and refrigerate overnight.
• Assemble kebabs, and grill until chicken is no longer pink, about 10-15 minutes depending on your grill.
• Don't overcook them, though.

AIR FRYER CHICKEN AND WAFFLE KABOBS

Steps:

• Preheat the oven to 200 degrees F (93 degrees C). Preheat an air fryer to 400 degrees F (200 degrees C).
• Arrange popcorn chicken in a single layer in the air fryer basket. Cook chicken for 7 minutes, then flip and cook until lightly browned and crispy, 2 to 3 minutes more. Transfer chicken pieces to a baking sheet; keep warm in the preheated oven.
• Meanwhile, arrange half the waffles in a single layer in the air fryer basket. Cook for 90 seconds; flip and continue to cook until light brown in spots and crispy, about 20 seconds more. Transfer to baking sheet. Repeat with remaining waffles.
• Thread 2 waffles and 2 pieces of chicken onto each of 8 skewers. Thread berries onto remaining 12 skewers.

CHICKEN KEBABS

Steps:

• Mix the marinade ingredients with some seasoning. Add the chunks of chicken, mix well, cover and chill. Leave to marinate for at least 2 hours or overnight.
• Soak 12 bamboo skewers in cold water - this will prevent them burning when cooking (or use metal skewers). Thread the marinated chicken onto the skewers (discard any remaining marinade), alternating with pieces of pepper and onion. Brush the skewers lightly with oil and season.
• Heat the grill to high. Grill the kebabs for 15 minutes, turning every few minutes, until golden and lightly charred. The veg should be tender, and the chicken cooked through, so it easily slides off the skewers.
• Warm the flatbreads in a griddle pan or dry frying pan on a medium heat until golden and toasted. Serve with the kebabs, lettuce, chilli sauce, extra yogurt and squeeze over some lemon just before eating.

TURKISH CHICKEN KEBABS

Steps:

• Whisk yogurt, lemon juice, olive oil, ketchup, garlic, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a bowl.
• Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover bowl with plastic wrap and refrigerate 2 to 8 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
• Place kebabs on grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side 3 or 4 minutes; turn. Continue cooking and turning until chicken is no longer pink in the center and the juices run clear, about 6 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

BBQ CHICKEN KEBABS

Steps:

• Thread chicken alternating with a square of red & then green pepper on 4 skewers.
• Mix all the remaining ingredients, mix well.
• Place skewered kebabs in a shallow dish and pour the marinade over the kebabs Cover, place in fridge for at least 2 hours, turn occasionally so all sides are well coated. Grill kebabs over medium heat about 6" from heat source, turn so they do not overcook on any side, approximately 15 minutes or until the chicken is done- overcooking will produce dry chicken so watch them.

CHICKEN KEBAB, TURKISH STYLE

Steps:

• Start a charcoal or wood fire or heat a gas grill. The fire should be moderately hot and the rack about 4 inches from the heat source. Mince one onion, and combine it in a large bowl with oil, lemon juice, garlic, salt, pepper, bay leaves and marjoram or oregano. Taste, and adjust seasoning. Marinate chicken in this mixture for at least a few minutes or overnight in refrigerator.
• If using wooden skewers, soak them in water to cover for a few minutes. Cut remaining onion into quarters, then separate it into large pieces. Thread chicken and onion alternately onto skewers, leaving a little space between pieces.
• Grill, turning as each side browns, and brushing with remaining marinade, for about 12 to 15 minutes or until chicken is cooked through. Serve with lemon wedges or sprinkle with a bit of sumac.