MIDDLE EASTERN-STYLE GRILLED CHICKEN KABOBS
You'll make these flavorful chicken kabobs all summer long.
Provided by Jennifer Segal
Categories Dinner
Time 50m
Yield 4 to 6
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic.
- Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, folding if the pieces are long and thin, alternating with the red onions. Be sure not to cram the skewers. (Note: You'll need between 6-8 skewers.) Place the kabobs on the prepared baking sheet. Brush the marinade all over the meat, coating well. Cover and refrigerate at least eight hours or overnight.
- Preheat the grill to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kabobs until golden brown and cooked through, turning the skewers occasionally, 13 to 15 minutes. (The yogurt marinade makes these kabobs prone to sticking to the grill grates; if necessary, use a metal BBQ spatula to scrape underneath the kabobs and release them.) Transfer the kabobs to a platter and serve.
- Note: I've specified boneless skinless chicken thighs for this recipe; they're juicier and more flavorful than chicken breasts, and they work better in this type of yogurt and lemon-based marinade. They're also much easier to cook without drying out.
Nutrition Facts : Calories 350, Fat 15g, Carbohydrate 6g, Protein 41g, SaturatedFat 3g, Sugar 3g, Fiber 1g, Sodium 871mg, Cholesterol 186mg
MIDDLE EASTERN CHICKEN SKEWERS
Saved from the Miami Herald for summer grilling - "A wet rub of olive oil and Middle Eastern spices turns bland chicken tenders into something spectacular. If you prefer a bit of heat with your meat, add a dash of cayenne. Small vegetables, such as cherry tomatoes or baby onions, could be added to the skewers. This recipe also can be adapted for whole chicken breasts, which will require longer cooking at a lower temperature... Source: J.M. Hirsch, Associated Press"
Provided by Busters friend
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- If using bamboo skewers, place them in a shallow bowl of water to soak. Coat grill grates with oil or high-heat cooking spray.
- Heat the grill on high ( or load with charcoal & start fire to grey-coated coals & hot heat).
- In a large zip-close plastic bag, combine the cumin, coriander, turmeric, cinnamon, paprika, mustard powder and salt. Close the bag and shake to blend the seasonings.
- Place the chicken in the bag, then add the olive oil.
- Close the bag, gently pressing out any air.
- Gently knead the chicken, working the seasonings and oil so it thoroughly coats all of the meat. (I plan to toss it in the fridge overnight at this point).
- Place a chicken tender on each skewer. Place the skewers on the grill and cook for 3 to 4 minutes per side, until the meat reaches at least 165 degrees on an instant read thermometer.
Nutrition Facts : Calories 275.4, Fat 10.2, SaturatedFat 1.6, Cholesterol 98.8, Sodium 985.7, Carbohydrate 4.2, Fiber 2.2, Sugar 0.5, Protein 40.5
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