Spiced Skewered Chicken Chicken Sosaties Recipes

TANDOORI CHICKEN SKEWERS

Steps:

• Combine yogurt, red onion, lemon juice, ginger, garlic, garam masala, cumin, cayenne, and turmeric in a bowl. Place chicken breasts into yogurt mixture and flip to coat; cover bowl with plastic and refrigerate overnight.
• Preheat oven to 360 degrees F (180 degrees C). Spray a baking pan with cooking spray.
• Cut chicken into bite-size pieces and thread onto skewers. Discard used marinade. Lay skewered chicken into baking pan.
• Bake in the preheated oven until chicken is browned with a few blackened spots and the juices run clear, about 20 minutes. An instant-read meat thermometer inserted into the thickest piece should read at least 160 degrees F (70 degrees C). [See Note for grilling instructions.]

SPICED SKEWERED CHICKEN (CHICKEN SOSATIES)

Steps:

• Place chicken in a large deep nonreactive bowl.
• Heat oil in a nonreactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved.
• Allow the marinade to cool and pour it over the chicken.
• Cover the bowl with plastic wrap and refrigerate it for 24 hours.
• When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under the broiler for 10 minutes, turning once, or until the chicken is cooked through.
• Serve hot with apricot chutney.

CHICKEN SOSATIES

Steps:

• Turn on the grill.Thread the chicken cubes, onions, mushrooms and bacon rashers alternately onto the sosatie skewers.Arrange the sosaties on a baking sheet.Season well with salt and pepper.Blend the oil, lemon juice and thyme and brush the sosaties with this sauce.Place them under the grill for 15 to 20 minutes or until the chicken and bacon are cooked and golden brown.Turn the sosaties regularly, brushing with the basting sauce each time.

SPICED SKEWERED CHICKEN

Steps:

• Cut the chicken into 3/4-inch cubes and place them in a deep nonreactive bowl. heat the oil in a nonreactive saucepan and fry the onions until they are lightly browned. Add the remaining ingredients and cook for 2 minutes over low heat, stirring constantly to make sure that the sugar has dissolved. Allow the marinade to cool and pour it over the chicken. Cover the bowl with plastic wrap and refrigerate it for 24 hours.
• When ready to grill the chicken pieces, remove them from the marinade, drain them, place them on skewers, and grill over hot coals or under broiler for 10 minutes, turning once, or until the chicken is cooked through. Serve hot.