Tahini Chicken Skewers Recipes
TAHINI CHICKEN
The key ingredient, tahini, is a sesame paste available in Asian stores, but recently has been seen in major grocery chains. It tastes like a mix of Asian and Mediterranean, close to a peanut sauce satay but made from sesame. It's quick, tasty, and out of the ordinary. Serve over couscous or noodles.
Provided by Elaine Geiger
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 20m
Yield 2
Number Of Ingredients 11
Steps:
- Bring water and bouillon cube to a boil in a pot until bouillon is dissolved; decrease heat to low. Whisk tahini, soy sauce, honey, garlic, and ginger into bouillon mixture until smooth. Keep sauce warm over low heat.
- Heat butter in a skillet over medium heat; cook and stir chicken until no longer pink in the center, 5 to 10 minutes.
- Whisk flour into tahini sauce until thickened, 2 to 3 minutes. Add cooked chicken to tahini sauce and toss to coat.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 23.9 g, Cholesterol 76.9 mg, Fat 22.4 g, Fiber 3.4 g, Protein 33.9 g, SaturatedFat 5.3 g, Sodium 1618.6 mg, Sugar 9.1 g
TAHINI CHICKEN SKEWERS
These tahini Asian chicken skewers are marinated and grilled. Delicious for a easy, quick summer BBQ!
Provided by Hannah Elliott
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 3h30m
Yield 10
Number Of Ingredients 12
Steps:
- Place garlic, soy sauce, sugar, red wine vinegar, tahini, lemon juice, Sriracha sauce, and pepper in a food processor. Blend well until smooth.
- Pour the marinade into a zip-top bag; add chicken, green onions, and toasted sesame seeds. Marinate in the refrigerator for at least 3 hours to overnight.
- Meanwhile, place wooden skewers in a container filled with water and soak at least 2 hours.
- Preheat an outdoor grill for medium heat and lightly oil the grate. Thread chicken onto skewers.
- Grill chicken skewers until chicken is no longer pink in the center and juices run clear, about 3 minutes per side.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.4 g, Cholesterol 32.3 mg, Fat 3.9 g, Fiber 1 g, Protein 13.8 g, SaturatedFat 0.7 g, Sodium 801.1 mg, Sugar 10.6 g
MEDITERRANEAN CITRUS CHICKEN SKEWERS WITH TAHINI SAUCE
Provided by Jennifer Steinhauer
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- For the chicken: In a blender combine the ginger, garlic, teaspoon salt, paprika, lemon juice and hot sauce. Blend on high speed until smooth, about 1 minute. With the motor running, add olive oil and blend until combined. Place chicken in a bowl, add marinade and mix well. Cover and refrigerate overnight.
- For the tahini sauce: In a blender combine tahini, garlic, salt, lemon juice, and 1/4 cup water. Blend until smooth, adding more water if needed to bring to a syrupy consistency. Add parsley and blend again until finely chopped. Add salt to taste. May be served immediately or covered and refrigerated overnight.
- To finish and serve: Place 6 to 8 six-inch bamboo skewers in a bowl of water to soak briefly. Heat broiler and lightly oil a broiling pan, or prepare grill. Thread marinated chicken cubes close together on skewers, and arrange on broiling pan or grill so they are close together but not touching. Broil, turning once, until lightly browned on all sides and opaque in center; be careful not to overcook. Serve on or off skewers, with tahini sauce.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 36 grams, Fiber 2 grams, Protein 38 grams, SaturatedFat 5 grams, Sodium 543 milligrams, Sugar 1 gram, TransFat 0 grams
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TAHINI CHICKEN & VEGGIE SKEWERS - COOKING FOR KEEPS
From cookingforkeeps.com
Cuisine MediterraneanTotal Time 2 hrs 15 minsCategory Main CourseCalories 216 per serving
- Whisk tahini, lemon juice and garlic together in a small bowl. Add to a large ziplock baggie. Add chicken. Massage into chicken. Marinate for 1-3 hours. Once chicken has marinated, pat chicken mostly dry with paper towels. (some marinade should be left on.) Season one teaspoon of salt on all sides of chicken.
- Skewer chicken and veggies on to metal skewers. Place on a hot grill and cook until chicken is cooked through and veggies are slightly charred, about 10 minutes.
- While the skewers are grilling, whisk remaining tahini, lemon juice and water together. Season to taste with salt and pepper.
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Servings 4Total Time 30 minsCategory Main-Course
- 1. To make the turmeric tahini, whiz the yoghurt, tahini, turmeric, honey, sea salt and pepper in a blender. Thin out with a little water, and refrigerate.
- 2. To make the kofta, squeeze excess water from the grated onion. Mix the onion with the chicken, garlic, cumin, coriander, dried and fresh mint, parsley or coriander, salt and pepper, squishing it with your hands.
- 3. With wet hands, form the mixture into 12 balls. Flatten them into ovals and refrigerate for an hour or so to firm up.
- 4. Heat the grill to medium high. Thread the kofa onto skewers, brush with oil and grill for six to eight minutes, turning twice, until done.
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- Add chicken skewers to heated grill and turn to sear on all sides until chicken is cooked through, 5 to 7 minutes total. (Note: Remove a piece of chicken and check it for doneness if unsure.)
- Heat a grill pan over medium heat. Brush pan with some oil. Add chicken skewers to heated grill pan and turn to sear on all sides, 8 to 10 minutes total. (Note: Covering the skewers with a lid or foil as they cook can help speed the process along and help the chicken and vegetables to cook evenly.)
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5/5 (403)Total Time 40 minsServings 4
- In a large bowl, whisk 1 cup of the yogurt with the cider vinegar, 2 tablespoons of the lemon juice, two-thirds of the minced garlic cloves, 1 teaspoon of salt, 1 teaspoon of black pepper, the cardamom and cayenne. Add the chicken breasts and turn to coat. Cover and refrigerate for 4 hours.
- Meanwhile, in a small bowl, whisk the tahini paste with the remaining minced garlic and 3 tablespoons each of yogurt and lemon juice. Season with salt and pepper.
- Light a grill or heat a grill pan. Brush the grill grates or the pan with the canola oil. Remove the chicken from the marinade and shake off any excess. Grill the chicken breasts over moderate heat, turning once, until they are browned and cooked through, about 15 minutes. Transfer the chicken breasts to a cutting board and let them rest for 5 minutes. Slice the chicken into strips and serve with the tahini sauce.
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From themediterraneandish.com
4.6/5 (35)Calories 148 per servingCategory Entree
- In a small bowl, combine the paprika, thyme, nutmeg,cardamom, and a generous pinch of salt and pepper. Generously coat the chicken with the spices.
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- A few minutes before grilling, thread the chicken cubes, green peppers, red peppers and red onion onto wood skewers (skewers must be soaked in water for at least 1 hour before using).
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